This new food processor has been proving to be the official Best Thing Ever in the House of Procrastination. First, on Saturday I made my own pecan butter, and it was so easy that the only thing that's holding me back from becoming That Woman Who Makes Her Own Peanut Butter is that I haven't yet priced out bulk roasted peanuts (if it's more expensive than buying peanut butter, I'm not going to bother). Seriously: with pecan butter, all I had to do was toast the pecans in the oven for a few minutes, and then throw them into the food processor and let it run until it was smooth. That's it? I added a bit of brown sugar and some maple flavouring, and it's insanely delicious. I ended up also making some almond butter, because we had a gigantic bowl of mixed nuts left over from Christmas and I wanted to show Chris how easy it was.
I really really am in danger of becoming That Woman Who Makes Her Own Peanut Butter.
So, then on Sunday I had to quickly come up with a diabetic-friendly snack for some visitors, and when Chris went to the store I told him to pick up some avocados for guacamole. (This is my go-to diabetic snack, thanks to an old lady at church who loves the stuff.) On a whim, I told him that if there weren't any ripe avocados at Safeway, he should instead pick up a can of chickpeas and some tahini paste and I'd figure out how to make hummus.
I had no idea how to make hummus, other than that you used the food processor and that it contained tahini. And I was making it for house guests, one of whom has published her own line of cookbooks. And I had no idea whether the recipe I found (not from her cookbook) was any good. As I was pressing the button on the food processor, it occurred to me, "Why do I always try making new things when I'm trying to impress others? Remember the time I tried to make a banana cream pie from scratch?" Oh, and I also changed the recipe a bunch, because the one I found called for dried chickpeas and I had a big can of them.
You have no idea how relieved I felt when I tasted it and found that it tasted like hummus. I was even more relieved when our Cookbook Author houseguest told me to keep that recipe, because it was a good one. (They also consumed most of the pecan butter.)
That's making me feel pretty triumphant this week. (Future visitors to my home should be forewarned: you're going to be forced to consume a lot of hummus and pecan butter.)