Saturday, September 11, 2010

Spicy Garlic Lime Hummus

It was a lazy, fallish Saturday. We slept in a bit, had hot oatmeal and iced coffee. And by we, I mean me. Puppy basked in his spot on top of the couch, enjoying the sun and breeze simultaneously. After, we napped and we cleaned. The floors were so dusty, gross.

While I was taking one of my many mini-naps today, this came crashing through the mail slot.

IMG_2531Perfect timing considering I just finished Anthony Bourdain’s No Reservations the other night.

In the early evening, we decided to make hummus. A different hummus. One that didn’t have lemon juice in it, as most do. Why? Because all we had was lime juice, and were too lazy to go to the store feeling innovative.

Well, the final product was delicious and a nice twist on the classic hummus we made last time.

IMG_2530 Sorry this picture does nothing for the hummus. And yes, it is in a Sabra hummus container. I cleaned it out and put our hummus in to reuse the container, I swear. For dipping, we toasted some whole wheat pitas and lavash in the oven for about 5 minutes. The toasted lavash had awesome crunch.

Spicy Garlic Lime Hummus

1 can chickpeas drained, reserve 2 tbsp liquid
2 tbsp tahini
4 cloves garlic
2 tbsp cayenne pepper
2 tbsp lime juice
2 tbsp olive oil (we used Persian Lime)
A few dashes hot sauce

Add garlic to food processor first, mince it. Then add all other ingredients. You may need to add more of ingredients to your taste. We added a bit more hot sauce and cayenne as we went along but we like a lot of spice.

Oh right, and after eating lots o’ hummus, we cracked this bad boy open…

IMG_2529A growler of Dogfish Head Raison D’Etre. This is straight from the brewery in Delaware. The roommate brought it back from her recent vacation.

YUM. As described on the Dogfish Head website, Raison D’Etre is “a deep, mahogany Belgian-style brown ale brewed with beet sugar, raisins, and Belgian-style yeast.”

IMG_2533IMG_2532 Now I think I’ll follow puppy’s lead and call it a night. Goodnight!

No comments:

Post a Comment