Hummus in the Roomus

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My sister and I have a Saturday night ritual now where I go round her house on Saturday evening and we drink vodka, watch/laugh at Casualty* and Two Broke Girls**, and, when we are suitably smashed, make hummus with crispbreads to help soak up the alcohol.  ‘Cos that’s how we roll, motherfuckers.

The recipe goes somewhat like this – feel free to get absolutely hammered to get that authentic Drunk Hummus Party vibe:

Tin chickpeas, drained and simmered for 10 minutes to make them easy to mash with a potato masher.

Two cloves garlic, finely chopped.

Decent dash lemon juice.

Small dash of cumin.

Sprinkle of salt.

Paprika and olive oil

Couple tablespoonfuls of tahini OR equivalent amount of smooth peanut butter combined with sesame oil.

Simmer and then mash the chickpeas, holding a little of the water back.  Combine with the other ingredients to taste and either by hand or via food processor create a smooth paste, adding some of the chickpea water if needed.  Sprinkle with paprika and a couple of tablespoonfuls of olive oil, then serve warm with crispbreads and salad.

*British soap set in a hospital ER

**The greatest programme EVER created. WE LOVE YOU MAX.

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3 responses »

  1. Pingback: Lentil Lunch | theanxiouscook

  2. Hey there, Loved your warning… (-:
    In Israel and all over the Middle East – Hummus is a basic, staple food in its basic form (feel free to visit my new blog here and view my recipe). But over the past decade or so it has become only the base for so many delicious, nutritious recipes.

  3. Hi Michal, sorry about the delay in approving your comment, things have gone somewhat pear-shaped in the Anxious World over the last few days. There’s a beetroot and walnut hummus recipe lurking round the site as well, if you fancy taking a look at that…..will pop over and check out your site as well, thank you.

    And, people can’t say they weren’t warned…. (-;

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