Aaaaaaand we're back! Back means we successfully navigated the Boundary Waters and have now moved into our new place in New Haven, CT. First-time east-coasters, are we. The best part so far is our ability to WALK to anything and everything. Like for ice cream, after dinner. Fantastic.
Of course, we're still Midwesterners at heart. So consider this hummus, which I confess to making when I was still in Madison, a tribute to our true home.
This was not as good as my Aunt Wendy's hummus, but it's a good start, and not too tough to make. I suggest starting with the below and modifying it to taste and texture as you go.
2 cups (aka two cans) chick peas/garbanzos
1/2 cup tahini, technically, but in this case - 1 oz sesame seeds and 1-2 tbsp sesame oil
3 cloves garlic
juice from 1 lemon
Salt, pepper, and paprika to taste
Start by making a paste with mortar and pestle of the sesame seeds and sesame oil to imitate the tahini. Then combine the ingredients (minus the paprika, salt, pepper) in a food processor and blend, adding more (regular) olive oil and/or water if it gets too thick. Add salt and pepper to taste
Finish with paprika sprinkled over the top. Again, taste and modify with lemon juice and oil (sesame or olive) to adjust the taste/consistency. Serve, of course, with pita.
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