Okay, so I got it down pat on how to do this hummus thing. I hope you like it ’cause that’s what we’ll be doing here today, folks. I’ll trust you washed your hands before you came into my kitchen. So. Let’s grab yourself an apron and get started…
Here’s your equipment for making the hummus. You’ll also need a stove and a pressure cooker but we’ll get to that later. Be patient. As you can see, I’ve got a little wear on my food processor. Never mind that. It’s only carrots. Again, I’m using the salad bowl ’cause I ain’t had time to go buy anything else, okay? This ain’t my regular kitchen and given the time I had to be back on the shopping bus when I did buy the salad bowl, I grabbed the only thing I could find. (Throwing my hand on my hip) Now, I’m sure you knew you at least needed a stove. If not, you’re a lot worse off than I thought but let’s hope you’re not ’cause if you came here to learn how to really cook, I’m sorry, folks, you’ve stumbled yourself onto the wrong blog. I’m just gonna tell you like it is. I don’t believe in wasting folks’ time. Know what I’m saying?
Here are your ingredients, obviously. Need I say more?
In case you’re worse off than me in the kitchen, this is a demo of a pressure cooker on the stove. You want those chickpeas to be pressured in that cooker for about 45 minutes. For you Rachel Ray fans looking for a 30 minute dish, go on back over to her site ’cause 45 is more than 30, okay? But it’s not like you’ve gotta stand over the cooker. Set your timer. You also need to add in your salt before you get those peas to cooking, alright? Don’t even ask me how much. I don’t remember, so use your good judgement. Besides, you know how your tastebuds work better than I do. I really shouldn’t have to tell you everything. (Clicking my tongue and rolling the neck)
I forgot to photo the part where I put the cooked peas in the food processor. Use your imagination, okay? Now, you want those peas ground up in that processor real fine. And I hope you boiled those peas 45 minutes like I told you. You don’t want to use no regular pot like I did the first time, with some half-boiled peas and your hummus ends up tasting like cement. Uh uh, you don’t want that at all! I’m here to tell ya.
I know. This bowl looks real clean for me to have mixed up all those ingredients in here, right? For presentation sake, this is how it looks. Now, you wanna grate you up a few garlic cloves in there. I can’t tell you how many ’cause that all depends on how much you like garlic. You also want about…Shit, I can’t tell you how much of nothing to add since I didn’t tell you how many cups of peas or servings I was making. Hell, I don’t even remember, which is why I’m not a chef or trying to be one. Just mix the suff up ’til it’s got about this consistency and you’ll be fine.
Okay, so this ain’t no food photography class. I never said I was good at photographing nothing, did I? But I’m telling you, this hummus is good. It doesn’t matter how pretty you cut the carrots, alright? You still have to chew’em up. What matters is how the food tastes and that I made this dish over here in the middle of the east. ’Til next time, y’all. (wink, wink)