Summer time and the living is easy! Clearly, I've taken this to heart as I have not been blogging, or even really cooking, as of late. Though Paris in August is generally dead as all the locals empty out for their annual vacations, my month was pretty busy between work, organizing a bachelorette party and making a fun long weekend trip to Prague (more to come on this soon!).
At present, the easy living continues here in Atlanta, where Luis and I are spending a couple of weeks visiting my parents and brother. My mom is spoiling us with her great cooking, and between this and gorging on all of our American favorites that we can't get in France (Chipotle, Cheesecake Factory, cinnamon rolls, you name it!), neither of us has been very active in the kitchen since we arrived here (other than eating in it!). Today though, we were in the mood for something healthy and light, so Luis decided to whip up a batch of his delicious and ridiculously simple hummus. I love this hummus because it doesn't require any tahini (sesame paste), which we don't always have on hand. In fact, you probably have everything needed for this recipe right now...so give it a try!
Makes 2 cups
1 (16 ounce or 450 grams) can chickpeas, rinsed and drained
1/2 cup extra-virgin olive oil
4 small or 2 big cloves garlic, peeled
6 ounces (170 grams) Greek yogurt
Pinch of salt, to taste
Chili powder, to taste
1. Place the chickpeas, olive oil, garlic and yogurt into a food processor and process until you get a smooth paste.
2. Add salt and chili powder to taste.
3. Garnish with additional olive oil, chili powder (or paprika) and any fresh herbs that you like. Serve with toasted pita bread triangles or crudités of your choice.