If you're just reading this for the news items and/or snarky comments, then you have no idea that I'm a WORLD FAMOUS CHEF (in my own mind). The parents are coming by tonight to watch the Mets-Braves doubleheader and visit their grandson, Rusty. So I'll be coming up a bunch of things and will blog my recipes as I do them (unless I get too drunk - I guzzle wine while cooking).
FYI - my stepdad is a veggiehead, so doing a meatless thing tonight. Don't worry folks - I'll eat twice the veal tomorrow.
Okay, so just made some kick-ass hummus and it took a whopping 5 minutes. Here's how:
COOZER'S ZESTY HUMMUS
1. Set up food processer. Open a can of chickpeas, drain liquid out. Add chickpeas to processer.
2. Add two garlic cloves (halved), a little salt, a couple of sprigs of parsley, and maybe 1/4 - 1/2 teaspoon each of cumin and hot pepper flakes (I use these crazy-hot flakes I picked up from Sripraphai, the best Thai place in NYC [and probably the best restaurant, period]).
3. Squeeze half a lemon in there, or a whole lemon if you like your hummus lemony. Pour in some olive oil.
4. Process for a minute or so - keep adding olive oil if it's too chunky.
5. Now here's where I added the Coozer touch. I never have tahini or sesame paste on me (though it would be funny if I kept some in my pockets), so I had the idea to add a tablespoon of sour cream. Holy shit. It totally gave my hummus that creaminess I always attributed to tahini or a disgruntled Greek chef's bodily fluids. Tablespoon of sour cream. Try it out.
6. Process some more until creamy. Scoop out in a bowl for dipping, or if you wanna get fancy - spread out on a plate, drizzle olive oil around the perimeter, and on the center, garnish with parsley sprigs, a handful of mixed olives, and a dash of paprika and pepper.
7. Hot damn, you just made a fancy shmancy hummus and it took you 5 minutes! Reward yourself with internet porn and booze.
No comments:
Post a Comment