In case you’re not from the Northeast or haven’t heard – we’re currently in the midst of a heatwave. Today temperatures in Connecticut were well above 90°, and tomorrow its more of the same. 90 is not totally unheard of around these parts, but its pretty rare for the beginning of June. July or August is really where it belongs. Personally, I wish it never would come around (Snowflake Kitchen, remember?) but at least the tomatoes and peppers seem to like it. Luckily, we’re supposed to see some relief by the end of the week. When it gets this hot, the last thing I want to do is cook. I have some rhubarb macerating in the fridge, but there it will sit for another day – there is no way I am preserving in this weather. I began to hunt around for dinner and found almost nothing that didn’t involve a stove one way or another. I hate picking up prepared food or takeout almost as much, because to be perfectly honest it still involves moving from my comfortable spot in front of the fan. In my moment of desperation, I spotted a lone can of garbanzo beans in the back of the pantry. Hummus can count as dinner, right?
Dinner Hummus (that works equally well anytime)
One can (cooked) garbanzo beans, drained and thoroughly rinsed
Approximately half a cup of olive oil, as green as possible
2-3 garlic cloves
Two heaping tablespoons of tahini
Juice of half a lemon
Salt and pepper to taste
Blend beans in the food processor until finely minced. Drizzle in the olive oil while on low speed until it comes together. You may need more or less olive oil depending on your preference. Scrape down the sides of the food processor and blend again. Add in the garlic, tahini and lemon and process briefly until blended.
It should keep in the fridge for a week or so, if it lasts that long – this stuff is worlds away from storebought hummus. I came home with a loaf of wonderful bread from the equally wonderful folks at Farm to Hearth yesterday – it was the perfect vehicle for dinner hummus at the end of a scortcher (or, in proper New England parlance, a wicked scortcha). But if you are unfortunately no where near F2H, then some pita (or homemade naan!) will work just fine. Hummus + bread + wine – a perfect summer meal when the stove simply won’t do.
1. Preserved lemons would be the perfect bright note to balance the raw garlic in this. I would only add one (in my case the rind of one quarter) so as not to overpower the rest of the flavors.
2. Roasted red peppers or harissa. I am only too sad that I am out of homemade harissa right now.
3. Roast the garlic before blending. You could add more roasted garlic than raw, as the roasting will take away the bite.
4. Another favorite way to serve (pictured) is topped with a little pimentón, coarse grey salt and an extra drizzle of olive oil.