.humming about this hummus.

i certainly didn't grow up with hummus. during high school is when i tried it for the first time. i say that like it should be an after school special. but, i hung out with a crowd of vegetarians and some of them introduced me to some interesting new foods like tabouli, falafel, couscous and yep, hummus. of all those, hummus has really stuck with me.

the simple taste and hearty dipability make it a favorite amongst meat-eaters too. it isn't just vegetarian-fare. we buy hummus all the time and it goes oh-so-well with my husbands famous homemade tortilla chips. one day, i woke up and thought- "why don't i just make my own hummus?" really, just like that, my first thought in the morning. ok, that's stretching the truth, but once an idea hits me, i don't let it go.

in my usual internet research fashion, i found a simple ina garten recipe that had some ingredients that truly tickled my fancy- namely lemon and garlic. this recipe really couldn't get any easier. i'd say the most challenging part was finding the tahini and then forcing myself to buy it. i think it cost more than everything else in my cart.

with my amazing food processor we got as a wedding gift, i began by mincing the garlic cloves. they stuck to the walls of the bowl like stars in a plastic sky.

after the garlic, i added the drained chickpeas and wished them luck as they voyaged into a tastier existence.

kosher salt always makes me feel more gourmet somehow and i like that.

squeezing in the lemon juice was super easy with one of my favorite, sunshiney kitchen gadgets. just the yellow alone can brighten your mood. but really, there's nothing more beautiful than the pure brightness of an actual lemon. wouldn't you agree?

with the tahini and some of the liquid from the chickpeas added, it was time for the little somethin' somethin' that makes this recipe stand out. that's right- hot sauce. oh, look at that, i just realized the brand i coincidentally, by chance, what are the odds, just happened to pick up is the same as my name!

this hummus really has some interesting layers of flavor. at first bite, the lemon comes on a little strong until you are met with a hint of garlic resting on your tongue. it really is very tasty and i'll be making it for some get-togethers in the near future. you would think i'd put it in a pretty bowl after sprinkling paprika, adding some pine nuts to the top and drizzling it with a little olive oil. but, i didn't. instead, i put in a big ol' tupperware dish where my husband and i devoured it. i'll pretty it up next time.

hummus, thanks to ina
ingredients
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
directions
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.