Hello friends! I need to send forth an apology for the very slack, few and far between postings I've made over the last week. My Internet hasn't been working up to par, so I've spent my evenings thinking about Only Real Currency, reading Pat Conroy and catching up on house work. Never fear though, I'm back in full gear again.
Today, I'm breaking Soup Sunday tradition for 2 reasons:
1. It's my birthday, and I can break my own rules on my birthday.
2. My parents granted my wish by giving me the queen of food processors, and I wanted to test its power and wonder.
Birthdays are always a time of reflection for me. I must say, although I haven't yet heard from medical school and I'm not completely sure what the next year has in store for me, I'm so content with the place that I'm in right now. I'll have to wake up extremely early tomorrow morning to start my busy week, but at this moment I'm thankful for my friends and family who made this weekend a special celebration for me.
Barefoot Contessa's Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Rosemary Infused Olive Oil
Heat olive oil and a few sprigs of rosemary over low heat in a saucepan for 5 minutes. Allow to cool to room temperature.
Drizzle some over the hummus.
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