No one can aspire to the mortal perfection that is Martha Stewart.
A near carbon copy of her DNA, Martha’s daughter, can’t. Heck, even Martha herself can’t aspire to herself. At least, not since her extended holiday at the big house.
But I am starting to think that this extreme case of OCD that is rising out of my shut-in lifestyle might put me closer than anyone else to the demi goddess. I didn't grow the chickpeas myself. I didn't even soak and boil dried ones.
I did, however, stand with my head bent over at the kitchen counter for 20 minutes slipping each individual chickpea out of its diaphanous outer skin with a gentle pinch, convinced that this painstaking removal process would be rewarded with a much creamier hummus.
from Martha Stewart's Everyday Food
Makes 3 cups
2 cans (15.5 ounces each) chickpeas
⅓ cup fresh lemon juice
¼ cup tahini
2 cloves garlic, chopped
⅛ teaspoon cayenne pepper
1¼ teaspoons coarse salt
Reserving ¼ cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add ⅓ cup fresh lemon juice, ¼ cup tahini, well stirred, 2 garlic cloves, chopped, ⅛ teaspoon cayenne pepper, and 1¼ teaspoons coarse salt. Process until smooth.
To store, refrigerate in an airtight container up to 1 week.
Herb Pita Crisps
from Martha Stewart Living
Makes 64 crisps
Pita Crisp Ingredients
½ cup (1 stick) unsalted butter, room temperature
8 pitas (each 3½ inches), split
3 tablespoons finely chopped fresh chives
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
Pita Crisps Directions
Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.