The other day I was watching a TV show that made fun of the fact that Kim Kardashian and Lindsay Lohan attended the White House Correspondents’ Dinner. It got me thinking. So many of the female celebrities I grew up with have completely lost it. Britney Spears, Lindsay Lohan, and now even Amanda Bines. All train wrecks. I suppose you could say at least those ladies have some sort of talent besides consistently screwing up. But then there’s Paris Hilton and the Kardashians and other women who are rich and famous for being rich and famous. Perhaps the worst, though, are the reality stars on 16 and Pregnant who are paid for their bad behavior and get to be on magazine covers.
It’s kind of depressing. And scary. What is this teaching the girls who are growing up with all this? There are so many women out there doing great things but those stories are never on magazine covers, front pages of websites, or on the news. We should demand quality news reporting and entertainment. People like Spencer Pratt and Heidi Montag should never have been given the 15 minutes of desperate fame they had.
Okay, sorry. Rant over! On to pizza hummus. Because you can dip anything into this hummus and it will pretty much taste like pizza. What’s better than that?!
Taste: Strangely enough, just like pizza!
Texture: Thick and smooth and fulfilling.
Ease: Very easy. Takes about 10 minutes to make.
Appearance: Let’s face it, hummus isn’t the most beautiful thing in the world. At least this hummus has personality?
Pros: Quick, easy, much more healthy than pizza! Dipping vegetables into this hummus is a sure way to get kids (or even yourself) to eat your veggies.
Would I make this again? Yes.
Yield: About 4 cups
1 tablespoon extra virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 garlic cloves, peeled
3 cups canned garbanzo beans (chickpeas), drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes. Transfer mixture to a blender or food processor. Add the garlic, garbanzo beans, garbanzo bean liquid, tahini, lemon juice, and salt. Puree until smooth and creamy. Store in an airtight container in the refrigerator for up to a week.
From Food Network Magazine October 2011