I promise I haven’t been off, enjoying all sorts of foodish things and not telling you about any of them. I wouldn’t do that. Last week (or the week before now? Yikes, time flies) was my spring break, my senior year spring break. I know that should have been exciting, but here, in Willimantic, it mainly consisted of glasses of wine before five o’clock and many too many episodes of fabulously melodramatic Lost. No sandy beaches, or Cancuns, or drinks with the little umbrellas in them for me. (Although, in my defense, my line of thinking strictly dictates that bikinis are not for March. Or April. Or maybe even May.)
So needless to say, I’ve been playing catch up with term papers and literary journal research, eating on-the-fly risotto, and spending the better part of Saturday mornings trying to make cut-offs out of old jeans. (Which, by the way, came out perfect if I wanted to have something vaguely similar to what Never Nudes wear.)
In an effort to not totally neglect you, though, I have a quick recipe and some exciting news. First, exciting news: remember this picture I took of pasta a while back? Well that, in a snazzy black and white version, is being printed in the Long River Review this year! Isn’t that exciting? I saw it in the draft that came back from the printer two nights ago, and while it's no huge, sweeping landscape, or an artsy portrayal of an antique car, I’m proud of its little persistence in being the only food photo that’s been published, well, for a few years now. Thank you, Dough, for being oh so photogenic.
Second, quick recipe: I wanted to give you my standby recipe for hummus both because it's my standby, and because it's something I have been known to live on for days at a time. In a word, this hummus is a staple. My roommate Annie introduced me to the recipe, and since, I’ve adapted it ever so slightly. I’ve started to eyeball everything now, instead of adhering closely to the exact measurements, and I’ve found that it comes out just a little different every time. Which I like, sort of. It almost turns the making of hummus, which is literally turn-on-the-food-processor-boring, into something less tedious, a game even.
I feel a bit like that name leads you to believe the hummus is actually made of staples, which means I should name it something else. In a moment of me exercising poetic license, however, it stays. Because I say so.
2 cups cooked chick peas
3 tablespoons tahini
2 tablespoons lemon juice
1 generous pinch salt
1 head roasted garlic
1 tablespoon olive oil
3-4 tablespoons water (to achieve desired consistency)
2 tablespoons vinegar
To roast the garlic, cut off about a half inch of the top of one head, and peel all but the layer closest to the cloves. Drizzle a bit of olive oil over the top, then wrap it in tin foil and roast for about 30 minutes in a 400 F oven. Let it cool, and peel it, before you add it to the hummus.
This is it: pulse everything but the water in a food processor until fairly smooth. Then, a tablespoon at a time, add in the water until it reaches your desired consistency.