One of the main reasons I started blogging in the first place was to post my favorite recipes. However, I realized I haven’t done so in a l-o-n-g time. There are a few reasons for this:
– I am a terrible photographer, and I feel silly telling people about this delicious food and then presenting it with unappetizing photos. Ryan and I have been trying to transfer/organize all the pictures on our memory cards onto the hard drive, and I have discovered *dozens* of food pictures that never made it to the blog for one reason or another. [I think it might be funny to do a whole photo-dump post of all of this pics that never made it off the camera. That’s for another day.]
But… I’m never going to get better if I don’t keep trying.
– Most of my recipes aren’t original. I “adapt” a TON, but the majority of my cooking and baking is derived from someone else’s concept. I know that it is 100% acceptable to post other people’s recipes, with acknowledgment, and heck most of my fav food blogs take this route; and yet, for some reason I perceive it as kind of a cop-out.
But… I need to get over that.
– I haven’t really found my “style” of recipe-writing. Should I do step-by-steps like PW? Or should each of my recipes have a nice story, with just a few pics of the final product (like Foodie with Family or even Dinner: A Love Story) or should it be a combination of these two (like Smitten Kitchen)? Should I have text on the pictures, like recipegirl is wont to do? Should I focus just on whole foods, as we usually eat (like Deliciously Organic and 100 Days of Real Food), or should I post about the treats we allow ourselves now and again [that sometimes involve- gasp- white sugar and processed ingredients]?
But… the reality is that I don’t truly want to be any of these other bloggers; I only want to be myself [eyeroll]. I’m never going to discover my style, unless I just do it.
Okay, okay, now that you have had an unsolicited peek into my internal [now external?] monologue, all this was to make a point:
I am making up a series for myself called Tasty Thursday. I will post a recipe every Thursday. And I’m not going to care if the pictures are dark and blurry [or there’s none at all], or if I didn’t write the recipe myself, or if my style is inconsistent from week to week.
And, just so you are warned, I am not very good with the ‘ol “follow-through,” so you’re going to have to encourage me AND be understanding when I’ll inevitably skip a week…or three.
Alright, here goes.
Let me clear that I am aware that this isn’t 2002, so hummus is no longer an exotic treat that you can only get at your favorite Mediterranean hole-in-the-wall restaurant [I heart N&J’s 4-eva]. Thus, you probably have a favorite hummus recipe or store-bought variety that perpetually graces the shelves of your refrigerator. Yup, I know hummus is boring and cliche.
Nevertheless, I don’t care. I love it. I love to dip pita bread and veggies in it. I love to spread it on sandwiches instead of more traditional condiments. I love to make hummus/veggie/cheese wraps for my husband’s lunches. And my new hummus love is this bread I adapted and Ryan (!) made on Monday.
And I love my hummus recipe. Yes, my recipe, tried and true over the many years since its inception.
[This particular batch is in a to-go container, instead of a pretty dish, because I made it to take to a Mama with a new baby. Because I am sure you were very concerned about this.]
2 cups chickpeas/garbanzo beans (I like to cook my own, but canned are fine too)
2 whole cloves garlic, peeled
1 teaspoon lemon juice
1 Tablespoon tahini (in a pinch, you can easily substitute peanut butter!)
2 teaspoons ground cumin
1 teaspoon smoked paprika (a must!), plus more for optional garnish
1/2 to 1 teaspoon salt, to taste (if you use canned chickpeas, I’d recommend less salt)
1/4 cup olive oil, plus more for optional garnish
1/8 to 1/2 cup water
a few kalamata olives, for optional garnish
1. Put everything but the olives in a food processor. Begin with only an 1/8-cup water.
2. Process the mixture on high, stopping to scrape down the sides as necessary. Taste it a few times and adjust seasoning.
3. Continue to process on a high, pausing to slowly add water a tablespoon or so at a time, until desired consistency is reached. [I like mine pretty thick, so I rarely use more than a 1/4 cup of water, but I’m sure some of you might want it thinner.]
4. Scoop out and spread into a bowl. To garnish: glug a little bit of olive oil, sprinkle some smoked paprika, and place a few olives on top.
[IMPORTANT UPDATE: I realized when I originally posted this recipe, I forgot the secret to smooth hummus: warm chickpeas. If you cook your own, just make sure to process them before they cool down. Or if you use canned, just heat them up for a minute or so before processing. You’re welcome.]