Humwich

Yep, I'm still combining words to form new words about food. Like Grecos.



It is the start of Tomato Season here in Texas, which is one of the few redeeming qualities about summer in Texas. For those of you brave enough to eat tomatoes (and I mean that in a mocking tone), and smart enough to eat hummus, these sandwiches are the perfect lunch.

I made a big batch of hummus on Sunday and was wondering how to eat it all myself. Shaw brought home some of that yummy rosemary bread from Central Market, and I've been dipping it in the hummus all week. I went searching for tomatoes yesterday and found some good ones from Marfa, Texas. We needed a speedily prepared dinner one night and came up with this. Toasted rosemary bread spread with hummus topped with tomato slices and chopped basil. I think if I had it, I'd throw on some arugula. I know it doesn't sound like much, but it was SO GOOD. And if you hate to cook in the summer, it is perfect.

KK's Hummus

2 cans chickpeas, ceci beans or garbanzo beans (all the same)
2-3 T tahini (your store has it, you just have to look for it)
juice of 2 lemons, big ones
2-3 large cloves of garlic, pulverized or chopped fine
olive oil
water
salt

In a processor, whir those beans as far as they will go. Mine often just crumble since it is too dry to pulverize. Add the lemon juice and a bit of water, like 2 tablespoons. Chop the garlic as fine as you can and add it in. I probably use about 1 teaspoon of salt. Once it is starting to get smooth, add the oil in a stream until you get it as smooth as you want. I put all this in a bowl and top with ground pepper.

Spread this on some good toasted bread, and add tomato slices and herbs.