I wrote you a poem. It's about roasted tomato hummus.
Ready? All right.The first time I heard the word hummus
I felt like such an ignoramus. Who comes up with a word like that?
Surely the answer won't fall flat. But then I decided to simply taste it.
And just like that, I was hit. Like a freight train in the cold, dark night
I was born again, my soul ready to take flight. I've eaten hummus many a time since then.
Each moment special, bordering on zen. But this batch in particular has my boats a floatin'.
Is batch even the right word? It doesn't matter, for I'm not done a dotin'. Roasted tomatoes and garlic, smoked paprika and fresh thyme.
Come together like Santa and the Easter bunny, a combination so prime. Slurp it, lick it, spoon it into your face.
By all means don't hold back, for hummus hath found its place.
Okay…the laughing hurts, you guys.
Gather up your ‘maters, some garbanzo beans (chickpeas), tahini, lemon, garlic, smoked paprika and thyme!
Drizzle the toms with some oil, the paprika, the thyme and a good pinch of salt and pepper.
Then dump the toms with garlic and oil into a food processor. Add the garbanzo beans and pulse just a smidge.
Oh yeah, bay-bay. Now, add the tahini and lemon juice, and some salt! Bliiiiitz. If it's too thick at this point, go ahead and add the rest of the oil to thin it out. I don't like mine too thick, so I opted for the oil. And I'm rambling.
And you can serve it however you like! I thought it would be cute to carve out some bigger tomatoes and serve them inside. You're nodding your head. I know, right?
Just make sure to have some pita bread or crackers next to the hummus and Lawdy Lou Missy Sue.
Remember the part in the poem about slurping? Yeah. Now you get it.
Make her happen!
Humma Humma HummusBev wants you to know she ate this hummus like a dignified woman. With her fingers, natch. For more musings, visit her blog Bev Cooks and her Tablespoon profile.