Of Hummus

Dear Sonia,

Hey, long time no see!  I guess I was just waiting for a special occasion to make an appearance again, so here I am.

Remember the hummus-and-veggie-chip party we had the day I arrived in Oregon just over two months ago?  Deliciousness.  Nothing ever tasted as good to me as that hummus (though I think almost anything – no, not tomatoes – would have tasted fantastic just then, I was so happy to be back).

A couple days after I got home Mom and I went grocery shopping and we came across some half price hummus.  This prompted me to tell Mom about our hummus-and-veggie-chip party and she popped a container of it into our grocery cart, even if I was the only who really liked it.  A cheer-Teresa-up treat, you see.

Well, it turns out that Mom loved it too and in no time flat that little tub of hummus was ancient history.

Today I finally got around to making up a batch of my own and, according to Mom, it’s a lot better than the purchased variety.  I much prefer the texture of the homemade hummus myself.  Besides that, it costs a lot less this way.  AND if you cook your own chick peas instead of using canned ones… voila, no preservatives!

I know you like hummus (and it’s something you CAN eat!) so let me tell you how I made mine.  Remember, this isn’t a recipe, it’s merely a set of guidelines.

Love,

T

Easy Homemade Hummus

1/8 c. sesame seeds

2-4 garlic cloves (I used four… what can I say, I love garlic.  We don’t find it too strong.)

1/8 c. olive oil

2 19 oz cans chick peas

1/2 tsp salt

Toast the sesame seeds lightly in a nonstick frying pan, stirring constantly.  DO NOT let them burn.  Just sayin’.

Cut the garlic cloves in half.  Toss in the blender with the toasted sesame seeds and about half of the olive oil.  Blend until smooth.

Add chick peas, salt, and remaining olive oil.  Keep blending until smooth.  Add additional salt as needed.  YUM!