Monday, June 4, 2007
It is the season of the graduation party. My older son graduates from high school next week and there is much celebration in the land. Most of it involves teenagers, music and food.
My son promised to bring hummus to a friend's graduation party on Saturday, not realizing that I would be away for the day. He couldn't buy it from the grocery store because he had promised "very special secret family recipe" homemade hummus, so I coached him through the recipe via cell phone. It's creamy, delicious and easy to make, but he won't be making it for his friends in college because it requires a Cuisinart, something that's not on the graduation gift list.
When he finished making it, he said, "That's it? That's all there is to it? Wow. It's still really good. You sure there's nothing else I need to do?" Nope, that's it: one of life's great lessons in simplicity. I only have a little time left to cram in as many lessons as I can, and it's time to give away a few secrets.
1 clove garlic
2 cans garbanzo beans (1 drained and 1 with its liquid)
1/4 c. tahini (sesame paste)
juice of 1/4 lemon
a slug of olive oil
a pinch of salt
With the food processor running, drop in one peeled clove of garlic and process into small pieces. Turn off the food processor. Add the can of drained and the can of undrained garbanzo beans, the tahini, and lemon juice. Process until smooth and creamy. With the food processor running, pour the olive oil in the feed tube. Taste and add salt if necessary. Don't make this too far ahead of time if you can help it. Freshly made, it's light and creamy, almost fluffy. Serve at room temperature with pita, raw veggies, or in sandwiches. Yum.