This week, my roommate Sarah made homemade hummus. Sarah makes just about everything from scratch and it usually tastes pretty darn good. One might expect that I would have picked up a few of her tricks by now or maybe at least tried to become a better cook, but even after a year-and-a-half of living together, I am still just as tied to my Trader Joe’s pre-made meals and anything I can make with eggs and a bagel.
Last week, her confections included banana bread with brown butter frosting. This week, it was hummus and an apple crisp. Here are a few pictures of me cheering Sarah on while she chopped, blended and garnished red pepper hummus.
First, Sarah mixed up the organic tahini. Much like organic peanut butter, tahini compounds separate so that the oil sits on top.
One of my favorite tools in our kitchen is this vintage citrus reamer. Although it doesn’t have a seed catcher, it is still very helpful for squeezing lemons and limes. After Sarah added a clove of garlic and the freshly squeezed lemon juice, the chickpea-bell pepper purée began to look like hummus. Before, it looked more like food confetti.
After she added a little extra lemon, salt and cayenne, the hummus turned out pretty tasty.