kickin’ homemade hummus.

kickin’ homemade hummus.

I have been promising this one for a while.

Mostly because I cannot tell you the number of times I have watched someone sidle up to a table of potluck munchies, select his or her preferred scooping mechanism – pita chip, carrot stick, extended finger – load it up and then, upon chomping down on a crunchy bite, proceed to light up (hyperbole)*, exclaim in ecstasy (gross exaggeration), and, head-spinning cartoonishly (now I’m just being silly), demand to know what mere mortal summoned from the heavens such a sanctimonious mouth-pleaser.

*Definitely snagged that paranthetical aside (and the use of an asterisk for an asinine comment mid-buildup) from Tina Fey’s Bossypants, in which I’ve been so immersed that I missed my stop on my way home today. (If I tell you that my commute currently averages an hour-fifteen and that I compulsively count down the last few stops unless thoroughly distracted, this may mean more to you.)

Okay, so about that hummus descended from heaven. It’s not really. Descended from heaven, that is. But I am constantly amused at how oddly dumbfounded many of my friends are by the idea that, rather than running into [insert health-food store of choice] to buy some overpriced pre-prepared hummus in an easy-to-transport disposable container, I would instead whip up a batch myself. “WHAT?! Seriously, YOU MADE THIS???”

As flattering as this response always is, I can’t help but reply with a sheepish grin before explaining in earnest that it’s actually super easy and that you, too, can totally make your own hummus! Depending on who I’m talking to, this tends to get one of two reactions: over-enthusiasm in the form of vigorous head nods, bulging eyeballs, both lips and eyebrows that arch creepily skyward (presumably followed by heavy eye rolls once I turn around) OR enthusiastic suggestions that I should post the recipe to my blog.

Oh yeah. I did say I wrote one of those, didn’t I?

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homemade falafel and cucumber sauce.

homemade falafel and cucumber sauce.

Know what’s great about New York? Well, plenty. But one of those great things? You can get some falafel on every corner. It’s a beautiful thing.

And as convenient as that is when you’re on the run or desperately seeking to fala-fill an after-bar craving, regularly shelling out $5 to $7 starts to seem increasingly less appealing for us Starving Foodies of the world. However, making tasty balls of mashed chickpea in the comfort of your own kitchen? Delicious, kinda fun and super cheap.

After we’d passed the 3,291st Halal cart and the subsequent drool-inducing aromas of the Mid East wafted into our passing noses, I resolved to do just that. Fueled by the two-thumbs-up from my zucchini patties, I  announced that I’d try my hand at some patties of the chickpea persuasion. (I’m in a very cheesy mood, bear with me.)

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