My Kickstarter page is APPROVED and ready and all set to launch on February 20th! I'm finishing up the last few pages of the first 48, as well as the cover design and all the merch stuff. I'm so excited I could scream. I will most definitely be posting here the moment it goes live on the 20th, so please watch out for it and spread the word! Rewards start at only $1! I've worked tirelessly to be completely ready by then with everything completed and prepared for printing, and to ensure that the Project is accessible to everyone with cool rewards for all kinds of different levels of backing. I'll start sharing a little of it next week in preparation for launch!
But enough of that, let's get to the weekly recipe. Hummus. I fucking love hummus. I could eat it with a spoon, but if red peppers are on sale, I will go absolutely nuts. Red peppers dipped in hummus are the perfect food. I will fight anyone who disagrees, and then feed it into your bloody mouth and you will see the light. Super cheap to make (especially compared to buying the ready-made stuff), very versatile (hummus and tomato sandwiches are better than they sound) and lasts a long time (though it'll disappear into your tummy far before it goes bad). There are a billion variations on it too - this one it my favorite.
Starving Artist Spicy Hummus
1 fresh jalapeno pepper, seeded
1/2 tsp ground cumin
2 T lemon juice
4 cloves garlic (sometimes more, if I'm feeling garlicky)
1/2 C olive oil
I recently got a magic bullet (food processor, not the other kind...) so I can't wait to make this (thank you Tammi!). Before, I had to chop everything really tiny by hand and then use my hand mixer to try to get the consistency I need. NOW, oh yes, now all I will have to do is toss the garlic, cumin and jalepeno in to chop up. Then, add everything else and blend into a paste. Drizzle a bit (1/8C or so) of olive oil on top when complete and then NOM ALL OF IT. Sometimes I'll add a bit of roasted red pepper in this to give it a more earthy taste (only about 1/4 of a pepper, roasted in the oven in a tiny bit of olive oil, then added with the first step into the processor). Let me know if you find a particularly delicious variation so I can try it! :D