Homemade Hummus: Part II
I’ve been making hummus for a couple of years and as I’ve been honing my skills, I’ve learned a few tricks to overcome obstacles that can make this process annoying, time-consuming and on occasion mind-numbingly boring. The obstacles I’m referring to are as follows:
I routinely forget to soak chick peas overnight.
I eat a lot of hummus and don’t enjoy cleaning up garlic skin and gooey tahini each time I want a snack.
Hovering over my kitchen sink to remove even one more chick pea husk places me in imminent danger of losing my mind.
Just a few issues, nothing major. With a little practice and experimentation, I’ve identified dilemmas, found solutions and made making hummus an easy part of my meal plan.
(Side note: It’s possible that not all of you are excited by the notion of perusing an article detailing solutions specific to hummus preparation. That’s okay. For you, I have included at the end of this post a moderately amusing image of a packaged food item I recently discovered, photographed and from which I have removed an apostrophe.)