Chickpeas Done Right

So it's Saturday afternoon, sixty degrees outside, Stravinsky's on the iTunes, and I'm STILL a mite depressed. So why not make something beautiful? Of course. 

This was the first time I have ever made hummus, and to be frank it's not the best I've ever had. But hummus is one difficult dish to screw up completely, so I still scarfed it down. Next time I'll add a little bit of cumin, some parsley, and some more garlic and olive oil. And a little less liquid. It was awfully thin.

Making hummus is easy if you have a food processor, and impossible if you don't. Look how easy it really is:

• 1 can chickpeas (16 oz.)
• 2 tbsp. tahini
• 3-5 tsp. lemon juice (according to taste)
• 2-4 garlic cloves (again according to taste)
• 1 tsp. salt
• 2 tbsp. olive oil

1. Drain chickpeas, reserving 1/4 cup liquid.

2. Place everything in your food processor (including chickpea liquid) and blend until nice and creamy. Serve with pita bread wedges.

It is a good idea to keep a few cans of chickpeas and some pita bread in your kitchen, because this can be made in the drop of a hat if company comes by or if you have a Mideast hankering at 3 a.m.