Do not be too timid and squeamish about your actions. All life is an experiment.
~ Ralph Waldo Emerson
Being cautious by nature, it took a conscious decision to allow myself to be open to new things. Becoming satisfied with what we have always known and had makes risking something new seem superfluous and unnecessary. This attitude can be seen in always ordering the exact same thing off the menu, or only vacationing in the same spot. It is safe and sure. We know we like it, so why try something else. It is like when Jesus says, “… no one after drinking old wine desires new, for he says, ‘The old is good.’”
I could have very easily been that type of person, but I got lucky. I married someone with a different background and view of life than me. I was carried into a new world before I decided to embrace a world of new things. I laugh when I think about my husband prodding me with a chip with guacamole on it. “No,” I said, “It’s green and gross.” haha Oh man, I had no clue! He could be so annoying, but that annoyance opened me up to some wonderful things. Don’t get me wrong; old wine is good, but it might be keeping you from something far better.
I’ll let that bring us to the recipe I want to share with you today. If you had spoken to me of chickpeas and hummus at 22, I would have just laughed. I mean the very names sounded weird to me. If they were weird, then they couldn’t be good. I’m so glad I broke out of my shell and starting exploring the food culture of different countries.
This recipe is a basic hummus, and I love its simple goodness. The chickpeas provide a creamy, nutty base that is accented with garlic, tahini and cumin. It can be enjoyed as an appetizer at a dinner party or (as I will be using it) as a dip for the Super Bowl. I’ll also be making homemade pita chips as well. It is a fun food that is healthy and good for you. If you haven’t tried hummus, I hope you give this one a try. You will not be disappointed!
ps ~ hummus can be frozen.
*Recipe adapted from How to Cook Everything cookbook
Ingredients (Serves 6)
2 cups chickpeas that have been simmered in water until very soft, reserve cooking liquid.
1/2 cup tahini
1/4 cup extra virgin olive oil, plus more for garnish
2 cloves garlic, peeled
Juice of 1 lemon
Salt and pepper
1 tbsp ground cumin or paprika, or half tbsp of each
Put the chickpeas, tahini, oil, garlic, and lemon juice in a food processor or blender, sprinkle with salt and pepper, process until smooth.
Add chickpea-cooking water to reach desired consistency. Taste and adjust seasonings.
Drizzle with olive oil before serving.
- 2 cups chickpeas that have been simmered in water until very soft, reserve cooking liquid.
- ½ cup tahini
- ¼ cup extra virgin olive oil, plus more for garnish
- 2 cloves garlic, peeled
- Juice of 1 lemon
- Salt and pepper
- 1 tbsp ground cumin or paprika, or half tbsp of each
- Put the chickpeas, tahini, oil, garlic, and lemon juice in a food processor or blender, sprinkle with salt and pepper, process until smooth Add chickpea-cooking water to reach desired consistency. Taste and adjust seasonings.
- Drizzle with olive oil before serving.