The Vixen in the Kitchen is still thinking about last night’s dinner.
Granted, the main course consisted of Tofurkey pepperoni pizza, which I just had to bake in the oven, but there was so much more to it than that.
While the oven was heating up, I tried my hand at making homemade hummus, having finally bought that jar of tahini I’ve been thinking about getting for the past few months.
After conferring with my certifiable-genius-in-the-kitchen brother (a trait that is clearly not hereditary), I popped open two cans of chick peas, drained and rinsed them, put in a few teaspoons of tahini, some lemon juice and a dash of minced garlic and threw everything in the blender.
Naturally, since most kitchen appliances hate me, this didn’t last long; the chick peas didn’t mash and the motor maybe sort of kind of started smelling like it might soon start to smoke. On to Plan B, where I threw everything in a bowl and turned to my blending stick, which didn’t really do a whole lot either.
Meanwhile, in the tippy top of the one cupboard is a very intimidating device called a food processor, which earlier in the day, I referred to as a “word processor.” What can I say, I’ve got Ink for Blood … ooooh, well-played shameless plug! 🙂
But it did slightly mash most of the chick peas, and by the time that happened, I’d already lost interest in following through anymore and really didn’t want to dirty yet another device – plus it was getting really hot in the kitchen, meaning, it was time to pop the pizza in the oven.
I decided to chalk the hummus up to a learning experience, and honestly, it wasn’t half bad, it just wasn’t as creamy as it could/should be.
Once the pizza was done, I put it on a plate with a side of baby spinach and arugula (my new favorite salad blend), topped that with hummus and some ranch dressing and voila: Dinner!
I really love the times I treat myself to a Tofurkey pepperoni pizza. Its taste and perfectly square bits of pepperoni reminds me of when I used to eat Totino’s pizza every Saturday morning as a kid when I’d roll out of bed in time to catch “Looney Tunes.”
Do you have any tips for making hummus? I also want to try making the black-bean variety, so any tips would be appreciated!