D. Tonho Restaurant: the Originator of Quick & Easy Cooking
Posted On February 5, 2020
This morning I woke up to the craziest thing. At first, I thought it was my alarm. I quickly realized it was a more gentle sound…a faint, far-away voice.
Jet didn’t hear anything…he was sound asleep on Dad’s pillow.
Please excuse my chaotic bed! It’s winter, so I have been layering up with my flannel sheets that I got for Christmas and my plaid down comforter. When the bed is made, you can’t even tell that there is a fashion disaster going on! I promise, though, when the weather breaks, there will be pretty solid color sheets on with a normal white embroidered comforter! Anyway, back to the voice….
I came down to the kitchen and you wouldn’t believe what it was…my can of chickpeas was screaming to be made into hummus!! It just had to be done! Today!
Unfortunately, I didn’t have any tahini. No problem, I guess. I just made basic old hummus. Trust me, the term basic just means it’s easy…not that it’s boring.
I was lazy this morning. I didn’t mince my own garlic. It’s okay. It’s Sunday.
Lemons make me think of sunshine. I like it.
1 can (16 oz.) chick peas; drained and rinsed
2 teaspoons minced garlic (I used a little more)
3 tablespoons lemon juice
1/2 teaspoon kosher salt
3/4 cup olive oil
1 tablespoon hot sauce (you may add more or less, depending on your preference)
Place all ingredients in a food processor, except the olive oil. Mix ingredients together and stream in olive oil. Continue to process until hummus is smooth and creamy. Serve with pita chips, veggies, crackers…pretty much anything!
Now, my suggestion is to hurry over to How Sweet It Is and whip up a batch of Jessica’s Everything Flatbread Crackers. They are amazing and perfect for scooping up huge globs of hummus!