Couple of pinches

Pinch me. I made it.

Well, sort of - the final verdict isn't in yet, but there is a certain sense of relief in knowing that next year, I will be one step closer. More on this cryptic talk a later time.

On another note, I've finally paid off the last of my college loans. Loans, and massive amounts of future debt, often make me pause when I think about going back to school. Anyway, I put down a huge payment on the last of my loans, so the next few months are going to be puckering tight.

So, while I do say "pinch me" because I can barely believe it, I also mean the word "pinch" in a larger sense. Penny-pinching. Now, hummus isn't all that expensive of a food item, but I've always marveled as the cost effectiveness of dried beans and legumes, namely, how much less expensive hummus could be if one just made it at home. If only I could eat lentils for days, but seriously, buying dried beans and bulk is a huge money-saver. Half a package of dried chickpeas, in this case, makes a ridiculous amount of hummus. There are also some unforeseen benefits. Hummus from dried chickpeas has a richer flavor, in my humble opinion, but to save yourself time, I'm sure canned chickpeas work just as well.

I know I'm barely making any sense right now, and probably have dangling modifiers and prepositions hanging everywhere, dazed thoughts unformed, but don't focus on that right now, focus on the massive wealth of hummus before you. Massive wealth.

Hummus
makes a crapload of hummus

2 C dried chickpeas
4 cloves garlic
1 teaspoon baking soda
1 teaspoon salt
1/2 C tahini
juice of 2 lemons
sea salt and pepper (to season)
olive oil (to season)

Soak dried chickpeas in a large pot of water overnight. On the next day, drain the chickpeas and refresh the water, bringing the water at least 2 inches above the chickpeas. Add the baking soda, salt, 2 of the garlic cloves and boil until soft. Occasionally stir the pot so that any tough skins will separate from the peas and rise to the surface of the water - you can then skim these shells off, along with any scum that forms during boiling. Once the chickpeas are soft, drain, reserving some of the liquid and let the chickpeas cool.

In a large food processor (or blender), add the chickpeas, the tahini, and the lemon juice. Then blend until a smooth puree is formed, adding the reserved liquid little by little as you go. If you like thick hummus, add less liquid; if you like wetter hummus, add more liquid - pretty basic, no? At this point, the hummus is a blank slate. Depending on your tastes, you can add more fresh garlic, some sun-dried tomatoes, spices, etc. Whatever your heart desires! After that, the hummus is ready to serve. Sprinkle with sea salt and freshly ground pepper and a drizzle of olive oil before serving.