The Step Before Things Get Better

Tom, I'm never listening to you again.  I'm really hungry, and making a dish out of milk and tuna- disaster.  Were you out of your mind suggesting that?  That's a terrible idea, never again.  This isn't the week for failed experiments.

Thankfully, Foodbuzz has my back.  I got my sample tasting shipment of granola bars, which will provide much needed [free] nourishment.  The new Quaker True Delight series, having flavors like dark chocolate raspberry almond, honey roasted cashew mixed berry, and toasted coconut banana macadamia nut, is here to save me.  Sure they're good, but is it because hunger is the best seasoning?  Or maybe there was an abnormal amount of mercury in the tuna.  I need more food to get a grip on reality.

Sure there's leftover soup, and still some linguine, the king of noodles, and meatballs.  I need to tap into another food group.  Going to have to make another batch of hummus.

Garbanzo beans hanging out to dry

On day one I made a batch of the usual, with garlic, cumin, and lemon.  Out of garlic now.  Much was needed for the meatballs, but that damned tuna wiped out the rest of my supply.

I've got the garbanzo beans, salt, pepper, cumin, lemon zest, juice- no garlic.  My cabinets are full of cold empty plates and glasses with occasional  scraps of unforgotten, dried carbohydrates.  I climb to the top shelf, the shelf that I can barely get a fingertip on standing, for further investigation.  Nothing.

I come down and lean back against the counter.  Looking down at the ground, the floor looks dirty.  With my clean white socks on, I make a sweeping motion to see how bad it is.  My foot comes across and hits the bottom corner cubby- it gives.  At the northeast corner of my kitchen, there is a rotating piece of storage below the counter.  I open and rotate the inner shelf.  There lies a jar of Italian roasted red peppers.

This is a no brainer.  The most restaurant/grocery cliche flavored hummus is roasted red pepper hummus.  I can't imagine that they would sell it if it's bad.  Then again, super marts everywhere love to sell old refrigerated sushi.

Roasted Red Pepper Hummus with Pita

Hummus starts with a can opener- have to open and drain a can of garbanzo beans.  No problem.  While they're resting in the strainer I take a paper towel and pat them down.  Don't want watered down hummus.

Upon reaching a desired dryness, I funnel the beans into the blender.  Once they've settled, they're followed by a heavy downpour of olive oil, and basic seasonings.  If I had garlic, I'd dice it- to help out the blender blades- and throw it in.

I blend and check the viscosity of the hummus.  It hangs like a Blizzard.  More olive oil, more blending.

Now that I have a near perfect batch of hummus, it's time to try to mess it up with the roasted red peppers.  I put one in and blend.  Nothing happens except the hummus becomes a little more thin.  Need to be sure the peppers are pat dry before throwing them into the death pool.  Another goes in.  Color goes from light brown to pink.  Gross.  Three more go in, making their original home half empty- color goes orange.  I think this is right.

I spoon my orange friend into a bowl, warm some pita, and prepare some parsley.  A dish just isn't Med without a copious amount of parsley thrown on top.  I take the warm, chewy pita for a dip.  The normally heavy beans are cut with the sweetness of the peppers and the sourness from their packing liquid.  Not too bad.  I may make it another day.

In Short-

• 1 12oz can garbanzo beans / chickpeas, drained
• 4 roasted red peppers, drained
• 1/4 cup olive oil, more to taste
• salt and pepper to taste
• pita bread
• parsley for garnish (optional)

1. Open, drain, and dry the beans very well.
2. Add beans, peppers, olive oil, salt, and pepper to blender.
3. Blend.
4. Dip with pita bread.
5. Devour.

Comments

[Joie de vivre]

:) I love your stream of conscious writing. I can imagine you standing in your kitchen (in your white socks) desperately thinking of what to make.

[Aashay Desai]

I am sad because I could totally make and enjoy this recipe, but my sad excuse of a blender won't work for this. :(

[Stash]

When your blender is only capable of giving a banana a joy ride, and leaving it whole, it's time to make a small investment.

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[T. Marnell]

Well, my breakfast was tuna out of the can washed down by some lactose free milk. I suppose you could have blended it, but my way means no dishes to wash.

[Chef E]

I am not sure I will be able to stand the vision of you blending tuna and milk...I would have to say my raw cheddar tuna melt would be way better for you, and you would thank me later...