I try to eat as naturally as possible. So as a result, cooking and preparing food are a big part of my life. I’ve been umming and ahhing for some time about including a food / cooking section on my blog.
To include or not to include?
But I’ve created this blog to be primarily about music and creativity, I fretted to myself. Could cooking really be a part of that?
So I then chatted to my sister Leacia about my little quandary. And she pointed out the very obvious fact (obvious to all except me) and said basically this: “Chrissa, cooking – especially from scratch – is a very creative process. As is taking photos of what you make. What’s not creative about that?”
Ah, yes. Of course.
So with no further adieu, I’d like to share with you a very tasty dip that Leacia has inspired me to make.
Now for those of you hummus haters out there, I have a quick question for you. If you don’t like hummus, is the only hummus you’ve tried from a supermarket packet? Because if so, your dislike of hummus is completely understandable.
But homemade hummus on the other hand, is a different story!
My boyfriend groaned when he saw me making hummus the other day, vowing that he couldn’t stand the stuff. And wondering aloud why on earth I’d bother making it.
But then he tasted real hummus! And has since changed his tune!
I love hummus for its versatility. It’s great as a dip when when having people over or a healthy snack, especially when combined with something like carrot, celery and/or cucumber sticks. It’s also great on wraps, with salads – the list goes on!
I use a recipe from taste.com.au with a couple of variations:
- 600g canned chickpeas, drained, rinsed
- 3 garlic cloves, crushed
- 100ml olive oil
- 2 tbs tahini paste
- 1/2 to 1 chilli or chilli flakes
- Juice of 1 lemon
- Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined.
- Add 1/4 cup (60ml) of water and process again until quite smooth. Or skip this part if you like your hummus nice and thick!
- Place hummus in a bowl and serve with carrot and celery sticks.