momma b: “what did you do on saturday from 4:47 ‘til 5:24?”
janetha: “peeled two cans worth of garbanzo beans.”
today was incredibly hectic at work. i didn’t have much time to eat let alone take photos of anything. if i was a drinker, i would probably be drowning my stress in booze right about now. but i’m not. instead, i am hitting the gym and then going to a baby shower tonight. for my sister in law. she’s having her baby on 10-20-10. lucky. i am such a numbers freak.
anyway, in lieu of a typical post, i thought i would pass on a trick i learned from miss eating bird food herself. brittany, you are right on the money with this one!
let’s talk hummus. a lot of people i know hear the word hummus and are immediately repulsed.. thinking it is “hippie” or “health” food. their terms, not mine. but really, hummus is just a fancy word for bean dip. the best bean dip in the world.
i like to make my hummus from scratch. it is cheaper and it is like a blank canvas. you can easily make any flavor you want. the only downside is that i could never get my hummus to be as creamy as the ones they serve at greek restaurants or as dreamy as my favorite brand, sabra.
well, thanks to brittany’s post, i learned that the key to making your hummus super, duper creamy is to..wait for it..
remove the skins from the beans.
*ding* light bulb! why didn’t i ever think of that?!
it was definitely time consuming, but luckily marshall helped with part of the peeling process. it was quite easy.. and i am sure it would have been easier had i followed brittany’s advice and boiled the garbanzo beans for a couple minutes before removing the skins.
but even without boiling them, the skin easily came right off!
janetha: “this is taking for-ev-er.”
marshall: “this is probably why restaurants charge so damn much for their delicious hummus. hand peeled beans.”
i made susan’s sunflower hummus using my freshly hand peeled beans.
i cannot believe how creamy my hummus was!
this is a serious discovery, people.
i was so excited about this trick that i simply had to pass the nugget of information onto all of you. you can thank me later. actually, thank brittany.
penny says thanks, too.
1. do you like hummus? what is your favorite flavor? i am slightly obsessed with hummus and always have to try it if it is on the menu at a restaurant. my favorite to make at home is susan’s sunflower hummus (above), my favorite at a restaurant is plain at aristo’s in SLC or the cilantro at pita jungle in arizona. favorite packaged hummus is sabra—any flavor will do!
2. any food prep tricks you would like to share with the class? i use a pastry blender to make guacamole and to mash my bananas for banana bread.
xo. janetha g.