Today I need a hot mug of tea, my favorite slippers, and some time on my couch. The dark clouds and rain are slipping ever closer, and the wind seems as if it will push the front door in at any moment. I see the last bit of Christmas lights that I have yet to take off of the roof line (how they went up without me breaking my neck/leg/self, I'll never know). The laundry hums. The washing machine churns. The cats chase each other and then pretend they don't even know who they are and what this strange space is all about. But they want me to feed them to jog their memory.
Weirdos.
Hummus (with the option of Sun-dried Tomatoes)
recipe inspired by Ina Garten via the Food Network
3 cloves of garlic
1 16oz can chickpeas, drained and rinsed
1 1/2 teaspoons sea salt
1/3 cup tahini (sesame paste)
juice of 2 lemons
1/3 cup sun-dried tomatoes packed in olive oil, coarsely chopped (optional)
2 tablespoons of water (possibly more for thinning the hummus)
8-10 dashes of hot sauce
good quality, fragrant olive oil
Place the garlic in a food processor fitted with the steel blade, and plus until finely minced. With the top on and the blade running, pour in the chick peas, then the salt, tahini, and lemon juice. Pulse until smooth. Add the tomatoes, one by one, and pulse again until smooth. The hummus will be fairly thick. Add the water 1 tablespoon at a time, until you get the consistency you want. Add the hot sauce, pulse again, and check for taste. Adjust the seasoning if needed. Spoon the hummus into a serving dish, and make peaks and valleys with the back of the spoon. Lightly drizzle the olive oil over the top and serve.