Rufio got his name from the movie Hook. Once Solomon and I decided we were going to get a dog, and it was going to be a little boy, we racked our brains for a good name, and couldn’t agree on anything. Out of nowhere, I said the name Rufio, and we decided it was perfect. Our little boy is feisty, stubborn and adorable, and his name fits him so well.
The title of this post is actually completely about Rufio. We have a family friend who is Israeli, and loves Rufio (and loves to feed him from the table when he thinks we’re not looking!). Anyway, he always tells us that Rufio isnt’ a good dog’s name, and that we should rename him Hummus. It even got to the point where if he wants Rufio, he just says “Hummus” and Ru goes running.
So sometimes Solomon and I call him Hummus. Somehow this morphed into “Humdeley, Humdeley Hummus.” Not quite 100% sure why, but that’s another one he answers to. Unless we say it REALLY high pitched, and then he just goes running.
The point is, I wanted to share my hummus recipe I’ve been promising. We really love hummus in my house. A lot. We also like to make Zohan jokes about putting hummus on everything in sight, but that’s another story for another day. Anyway, we go through a ton of it, and are a little particular about what we like. Obviously, texture really matters to me, as well as taste. We like a little bit of spice and a lot of garlic. Another Israeli friend (the same one who gave me the pita bread recipe) shared his hummus recipe with us, and now I don’t think I’ll ever be buying it in the store again! Not only is it soooo easy and much cheaper to make at home, you can tailor the taste however you like it! I’m offically obsessed. Really.
- 1 can chickpeas, rinsed and drained
- 1 – 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cumin (optional)
- juice of 1 lemon or 2 tbsp. bottle lemon juice
- 1/4 cup olive oil
- 1/2 cup sesame paste (tahini)
In a food processor or blender mash the chickpeas with garlic, salt, pepper, cumin, lemon juice and olive oil.
Add in the tahini and mix for 3-5 minutes until the whole mixture has a creamy texture.
Flavor however you like-more lemon juice, more garlic, roasted red peppers, pine nuts. The possibilities are endless!
We like it with some pine nuts and a little paprika on top.
Check out my “glitten” giveaway, courtesy of my mom!