Thursday, January 31, 2013

Creamy Lemon Hummus (and Superbowl Ideas)


It is happening this Sunday. Are you ready?!

This is the first year that I'm actually really excited about watching the game because the Ravens are playing! It is Ray Lewis's last game and I'm very optimistic that they will take home the trophy. For good luck, here's a picture of Scott and me when we went to a Raven's game a few years ago. Although they lost that game so maybe it isn't good luck...

In the past, the thing that has made me the most excited for the Superbowl is not the game nor the commercials but the food. I love a party where everyone cooks up their favorite appetizers and you eat with your fingers all evening. For that reason, I've put together a list of fairly quick and easy snacks for your coming Superbowl party. Make one of these and you're sure to bring smiles to the faces of your fellow party-goers.

Savory Snacks for Your Superbowl Party:

And in case that list wasn't extensive for you, I'm sharing with you a recipe for literally the creamiest homemade hummus I have ever made. When Deb of Smitten Kitchen posted that the key to making creamy homemade hummus was to peel the chickpeas, I wasn't sure if I believed her. Was it really worth the effort, I asked myself? Like any good scientist, I set out to test the hypothesis. I've made hummus plenty of times and I have found that it is not quite as creamy as what you can pick up at the grocery store. But this peeling of the chickpeas, genius. It was quite certainly creamy! And totally comparable to the tubs you get at the store. Experiment successful -- hypothesis confirmed-- certainly worth the effort. I will never go back to the skins again. 

Creamy Lemon Hummus (adapted from Smitten Kitchen)
About 2 cups cooked chickpeas (canned or cooked yourself)
1/2 cup tahini paste
2 tbsp freshly squeezed lemon juice, plus more to taste
2 cloves of garlic, chopped
1/2 tsp salt, plus more to taste
1/4-1/3 cup water

Peel the skins of the chickpeas.

Place the chickpeas in your food processor. Pulse on high for approximately 1 minute until they form powdery clumps. Add the tahini pasta, lemon juice, garlic and salt. Pulse again until pureed completely. While the processor is on, stream in the water until you get a smooth, creamy texture.

Taste and season with additional lemon and salt as needed.

Makes about 2 cups.

Serve as a dip for vegetables and chips or in place of hummus for any recipe.

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