The Chickpea Incident

Hi guys! How was your weekend? Mine was filled with tasty eats. First, I have a question for you… all 8 of you who regularly read my blog…

Do you like it when I post 2 different posts between Maren’s Morsels and the Top Chef University blog? Or do you like it when I post the same one?

Hmmm…. decisions decisions. I think today I’m posting the same one. Because I kinda just failed at making something really easy and I’m feeling like a kitchen failure. I might fork myself to death in the other room later.

I know I haven’t written my CHICKEN MOLE post yet… or my sauce week review… but today marks the first day of Salad Week and I made my first Salad Week recipe… Garlic Hummus!

Salad week only consists of about 8 recipes so I kicked a few out and I listed the ones I really really wanted to make and I have 6 recipes to get through. It’s going to be a busy week.

Garlic Hummus, that after tonight shall never be spoken of again…

It all started out very normally. I got my mis en place all set up. I roasted my chickpeas for a little extra flava. I plugged in my food processor. All normal.

It looked awesome! I even tried a few of the roasted chickpeas. I could have eaten them plain.

I added everything together in the Food Processor, like a processing expert. I always love how Rachel Ray throws everything in the food processor then pushes the button and dip comes out. Spike even did it on the TCU video. I just crossed something off my Bucket List… process raw ingredients into dip or dressing. It’s like MAGIC!!!

After I processed the first time it needed more liquid so I added a little bit more water, evoo, and lemon juice. I threw in a little salt and pepper and started processing again. The texture was awesome and it looked fab.

Then we tasted it…

NOT GOOD! I think this says it all.

So I’ve resorted to editing CHICKEN MOLE photos and drinking copious amounts of Tondre Pino since my therapist is out of the office ‘til Wednesday.