Friday, August 12, 2011

Book Club! Might be a stretch...

I read an article on msnbc about how book clubs are less about books these days and more about the wine. Well, that might be true, but we have food too. Another problem that I have is that I have so much produce from my CSA I can afford to make anything that does not have a)tomatoes, b)peppers, or c)eggplant. So I made hummus. Plain old hummus. However, I read a recipe from peas and thank you where your peel the chickpeas before you make your hummus. Ridiculous, right? Never going to happen. Yeah, totally peeled my chickpeas. Took me 15 minutes.


Made it my usual fashion of 1 can chickpeas (peeled), 1 garlic clove (also peeled), 1/2 lemon juiced, some dried tomatoes, olive oil, salt, and pepper. That is greek, right?


Also made stuffed jalapenos. I used a cooking light recipe that I have been eyeing for awhile. These were very tasty! I had scrapped out the seeds and membranes pretty well and they really weren't very hot until you got to close to the stem. Mexican-like?



Jenny said...

i think it counts!

so...did peeling your chick peas make any difference to the hummus texture, etc.?

wirrek said...

So, Jenny, yes, I did feel it made a slightly creamier hummus and took away some of the canned chickpea taste. But I was the only one to notice. I got no "WOW! this is the best hummus I have ever had" I may do it again to keep the amount of olive oil down, but otherwise, more olive oil!

Mel said...

I made those stuffed jalapenos for July 4th. I even posted a review under the name "melthread" on the CL site. Thought they were awesome!

Michelle said...

My kids like eating the chickpea 'skin' - is that wrong?

I think it helps a lot with canned chickpeas, but yes, it is tedious and isn't always worth it.