Here’s a story for you – it’s about the time I ruined my perfectly good Oxo Good Grips rubber spatula… and probably ate part of it too! It all began when I ignored my kitchen instincts.
As an aside, instincts have been shown to be not a sixth sense or divine revelation, but the result of experience. So it’s usually a good idea to follow them, especially if you’re dealing with something you’re good at or have some expertise in. So when I saw a recipe that said to make hummus in the blender, my instinct said “No, you should use your food processor.” My reasoning was that chickpeas are fairly thick and dense, and they would have more room to groove in the food pro. But the recipe said blender! It said blender! So I went with the blender.
And my instinct proved correct. The blender (my blender anyway) wasn’t quite equipped to puree all those garbanzos. It jammed up and wouldn’t catch the top third of the vessel. So I kept stopping the machine, using my wonderful spatula to scrape it down, and was getting nowhere. So, with the machine still running, I gingerly stuck my spatula in and scraped as the blender was running. It did work, in the sense that the chickpeas all got pureed, but predictably I scraped too low, and the blade caught the spatula.
It took a few little chips out of the end, small enough so that I wasn’t able to fish them out, but big enough chips that the spatula was forever ruined. May he rest in peace. Oh, and the part about eating some of the spatula? Yeah, that was because it was late, I was tired, and this was dinner. So I pressed on, and hit puree again until the mixture came together. And there were undoubtedly little chips of rubber spatula in there, little rubber chips that likely got consumed on a pita chip. Oh well. No one died. (Perhaps Oxo will start advertising them as non-toxic when swallowed!)
But I am sharing this recipe with instructions to use your food processor, thus sparing you from eating some of your nice spatulas!
3 (14.5 oz.) cans chickpeas, well drained
3 garlic cloves, peeled and roughly chopped
Juice of 2 lemons
½ cup tahini
1 tsp ground cumin
¼ tsp cayenne
Kosher salt and black pepper to taste
½ cup to 1 cup cold water (yes I used the entire cup!)
2 tbs olive oil
Chopped fresh parsley, for garnish
To your food processor (or blender, but you know where I stand), add the chickpeas, garlic, lemon juice, tahini, cumin, cayenne, salt, and pepper. Process the mixture, pouring in the water as you go, starting with ½ a cup and adding up to 1 cup as necessary.
Once it is to your desired thickness, add the olive oil and give it a final pulse. Taste for seasoning and adjust as necessary.
Place the hummus in a serving bowl and garnish with parsley. Serve with pita chips, tortilla chips, veggie sticks, whatever you want!