Friday, March 07, 2008
There's nothing like putting your white pasty plump body in a swimsuit in Winter and exposing yourself to the beaches of Mexico to motivate a little weight loss. Or at least a check-in on the food intake and putting the cupcakes and risotto on the backburner and getting in a whole lot of fresh salads and vegetables instead. I'm also quite inspired by this new site, and the dialogue she's developing about food, food issues and facing facts. And then there's the whole cutting back on meat thing over at Casa de Lelo. The inhumane practices of the meat industry have just rattled me so much, I'm really examining where our meat comes from, how it's raised and cared for, and cooking with it much, much less. It has sparked some interesting dialogue between AdRi and I, and I think it's a good change I'm willing to spearhead. I'm intrigued that another blogger is pondering going veg, too.
So I whipped up some hummus this week and have been nibbling on it for days. Never, ever, never, ever will I buy hummus again when I can make it myself. It's so much better, and super easy. So here is how I make hummus. I'm looking forward to trying lots of different variations and explorations with it, but in its most simplest form, it's quite delicious.
Get out your food processer (or a blender could work too). Into it, drop......
2 cans garbanzo beans, drained (reserve the liquid)
4 cloves garlic (less if you don't want such egregious garlic breath)
juice of one lemon
1 tablespoon or so of tahini
With food processor on, pour in 1/4 cup or so of olive oil. Whirl with wild abandon, adding more olive oil and/or the reserved garbanzo bean liquid to get it to the consistency you prefer. Salt and pepper to taste. If you like, garnish with some italian parsley.
Now pass me an altoid!