Remember a few days ago when I confessed that I'd eaten a whole sleeve of whole-wheat Ritz crackers? Not my finest fifteen minutes (yeah, that quick). I realize now that it was induced by hormones. That monthly inundation of hormones. You know.
I feel as if I've redeemed myself, though, today.
And as of three minutes ago, there is nothing left. Except a smudge and swipe of dip there at the bottom of the container.
I feel much much better after this chowfest.
Hummus is one of my favorite things (cue Julie Andrews music). It's hard for me to remember that hummus was not as ubiquitous as it is now. I'd never heard of it until I was probably in my 20s or even 30s...or at least, it wasn't mainstream around here where I live.
And now, my kids have grown up eating a lot of it, not to mention knowing what's in it and how to make it. That makes me pretty happy.
But you know me. I can never let well enough alone. Case in point, my youngest son says to me a few days ago, "You know, Mom, you never make us anything straight up. Like, we never just have hamburgers, you do something like...mushroom and Swiss or something..."
Not sure if he meant it as a compliment or not...but I will take his words as a symbol of his admiration. Also, mushroom and Swiss? That doesn't sound that crazy at all to me...nothing like the ground lamb, beef, and bacon burgers I'd done a couple of weeks ago.
It's my hope that my kids look back and realize all these things I do in the kitchen is, in fact, preparation for the awesome tastes, foods, and dishes that wait for them out in the real world.
Anyway, back to hummus. Super easy to make and perfect. Chickpeas, tahini, lemon juice, salt, olive oil. Blend to deliciousness. Hummus Redux: one cooked sweet potato, chickpeas, lemon juice, salt, olive oil. Blend to deliciousness.
Yep. Sweet potato hummus. Excellent with chips, pita bread, vegetables. BUT NOT CRACKERS, folks...we don't need that nonsense around here.