Hummus is not that mysterious. It’s chickpeas, lemon, garlic, and tahini (sesame paste) whirled together until they form a smooth spread or dip. 15-oz. can partially drained chickpeas; juice of 1/2 lemon (may add more); enough garlic which around here is three or four cloves; and about a quarter-cup of tahini. Traditionally, a drizzle of olive oil tops it. Pita triangles for scooping go on the side as do black olives and onion petals.
Occasionally, I’ll get a tub of the red roasted pepper flavor hummus from the store. It’s a bit clandestine, since Hubby thinks it’s a crime against nature for it to have anything but the simplest ingredients in it. He hates red peppers anyway, but that’s for another day. I get that and some gluten-free crackers and I am a happy WolfMama.
Some of the flavors raise my eyebrows as well. Black olive intrigues me. Sun dried tomato, maybe. But pesto is incomprehensible.
Some of the ingredients in the storebought brands are suspect as well. One brand I tried had high fruticose corn syrup in it for body. Very unpleasant surprise.
I love it on toast with tomato, alfalfa sprouts, and cucumber. Or in a wrap.
Just don’t forget the black olives and breath mints.
The House just voted to cut food stamps again. I worked in social services once upon a half-life ago, and while yes, there are abuses, the vast majority of people who use them really need them: children, senior citizens, people with disabilities. Note to self: donate to food bank this week. Who’s with me?
Thinking about the Great Lakes this morning. Reflecting on memories from childhood about the day Lake Erie caught on fire. A dockworker or sailor or someone threw a smoldering cigarette butt into Lake Erie and it burst into flames. I’m old enough to remember this, wise enough to be grateful for Erie’s cleanup, and young enough to help keep pressure going to make sure that it doesn’t happen again.
Not to take away from the shooting at the DC shipyard on Monday, but last night in Chicago thirteen people were injured in a drive-by shooting, including a three-year-old boy. Have we really grown that numb from that many incidents?
I had scrambled eggs this morning. Melt butter over low heat while you mix up one or two eggs per person. That’s all. Pour into pan. When the eggs start to solidify around the edges, gently fold and stir until done.
Lunch will be hummus, gluten free crackers, and fruit. Don’t know about dinner. I’ll deal with it then.