My one kitchen appliance that gets used. Everyday. I'm not kidding! My blender sees more action than... the oven. Jeeze. Where were you going with that one????
Back to the blender, now that you've removed your head from the gutter... Today it whipped up smoothies for breakfast and hummus for lunch, snacks, and dinner. I'm obsessed with the hummus recipe from my friend Jill (THANK YOU!). I've tried making it a number of times and never loved it... until now. And, it comes as no surprise, that this recipe is from none other than the amazing Cooks Illustrated. Blend some up, serve it with a drizzle of olive oil and fresh lemon juice, a splash of sriracha, and a fresh cucumber from Gran and Grandpa's garden. Thank you, blendy-blender.
Hummus
courtesy of Jill via Cooks Illustrated
- 3 T fresh organic lemon juice
- 1/4 C water
- 6 T organic tahini
- 2 T organic olive oil
- 1 can organic chickpeas (rinsed)
- 1 organic garlic clove - crushed in garlic press
- 1/2 tsp kosher salt
- Pinch of cumin
- Pinch of cayenne
- Combine lemon juice and water
- Combine tahini and olive oil
- Blend chickpeas, crushed garlic, salt, cumin, cayenne
- Add lemon juice/water as needed to get the chickpeas blending; once those are going, add rest of lemon juice/water
- Add tahini/oil
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