April is a strange month. One day it is 80 degrees and you curse the fact that your high-rise apartment building still has the heat on full blast and it is almost impossible to sleep because it is hot and stuffy. The next day, you are getting caught in a downpour while waiting for the bus, with only a rain coat and no umbrella so that by the time the bus finally makes it to your stop, you are wet down to the lining of your dress pants and maybe even your underwear (TMI perhaps, but it totally happened).
Green City Market aches to have something more than storage potatoes and apples to offer but you get a little glimpse of the upcoming season in the form of spinach and maybe some pea greens. All this back-and-forth has made my motivation confused. One day I’m craving chili and the next a bowl of ice cream but in actuality, I haven’t wanted to cook anything. To top it off, my creativity zone has been crowded with things like letter pressed invitations, white dresses, and photographers. I promise that I won’t turn this blog into wedding central but I just wanted to link you to these ladies who will be creating our custom wedding invites and this guy who will be taking some awesome photos for us. This is a long way of saying, that I have had lots of other stuff going on and lately, cooking has felt like a necessity and not a hobby, but this hummus recipe has helped me get out of my funk.
You see, hummus is a very easy thing to make (and would be even easier with a full-sized food processor which I will eventually have in my kitchen) and tastes better than anything that you pick up in a tub at Trader Joe’s. Rinse a couple cans of chickpeas and throw them in a food processor with some tahini, lemon juice, lemon zest, garlic, salt, pepper and if you are feeling a little frisky, ground chipotle chili power. Hit the on button and drizzle in a little olive oil until it reaches the consistency you are looking for. Now you have a bowl full of delicious hummus that is just waiting to be stuffed into pita bread with that early spring spinach from Green City and tucked into a lunch box. Maybe it will help you get out of a cooking funk too.
4 garlic cloves, minced and then smashed
2 15-oz cans of chickpeas (aka garbanzo beans), drained and rinsed
2/3 cup of tahini
2 large lemons, juiced and zested (about 1/3 cup of juice)
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/8 to 1/2 teaspoon of ground chipotle powder (add a little as you go to get to the level of spice you are looking for)
In a food processor, combine the garlic, chickpeas, tahini, lemon juice, water, and olive oil. Process until smooth. Add the salt, pepper and chipotle powder to taste.
Spoon into a bowl and serve with crackers, crudites or use as a spread on sandwiches or in pitas.