This whole week just snuck up on me. How is it September? How?? Why is time flying? I seem to have been inundated at work this week, making my new running schedule kind of tough, but I’m keeping it manageable. It’s part of my maximizing summer, though I hate that I noticeably have to finish the runs earlier so as not to end up running home in the dark. I keep reminding myself that we’re actually entering one of the most beautiful times of year when scorching heat gives way to lingering heat with a touch of crispness, where summer produce and fall produce collide in a mix of the almost unimaginable. And cider doughnuts!!!
And have you been watching the US Open? That’s my jam. We actually went yesterday and saw some quality matches. The first person we bumped into as we walked into the gates was my former coach. I mention her in my links in this pancake post here. Because she was escorting all the players to and from the practice courts to match courts she had access to all sorts of food and drinks and texted me to meet her outside the Grandstand Stadium so she could drop us off some goodies. Her specialty drinks definitely beat my water fountain filled water bottle. Highlight of my day. I’m so easily won over.
But let’s talk about hummus and mezze and all things portable and picnic-worthy. My favorite mezze is a tie between babaganoush and hummus. It’s so funny to me that I never posted a hummus recipe because this is quite possibly the first thing I ever learned how to make back in junior high school when we had to bring in a dish that represented our culture. Mine, being a mix of Eastern European and Middle Eastern, my mom and I opted for hummus as my representative dish. We went to the kitchen and she showed me how there were five ingredients and a little mixing to make it. The pita bread– which I didn’t have time to make this week- is just as easy. Luckily, I live right next to a Turkish restaurant and a Greek one so there is fresh pita galore on this block.
Hummus is quite possibly the perfect portable food. It can be thrown into wraps with veggies, served as a dip, spread over sandwiches and eaten by the spoonful on its own. This version is bright from the lemon juice, nutty from the tahini and layered from a dash of cumin and paprika. It brings a richness that adds so much flavor to anything you eat with it. I’ve been known to just take the spoon to the bowl and dig in. With my recent efforts to incorporate more vegetables, this has been a staple. I plan to take a little time off this weekend to rest and relax and this is coming with me.
I hit up the library this week and I took out Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek and Tribe: On Homecoming and Belonging by Sebastian Junger. I think when you start to change your focus the world changes back and those around you change as well. I think a good support network for the things that move you is so important, but often times, especially when you make changes, you end up alone. And this is where the magic happens. You attract what you put out and if you can survive the test of alone, you’re golden.
Enjoy the long weekend!
EASY CLASSIC HUMMUS
INGREDIENTS:
- 1 1/2 cups chickpeas, soaked overnight then cooked or one 15 oz can
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup well-stirred tahini, see my homemade tahini recipe
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (30 to 45 ml) water
- Dash ground paprika, for serving
DIRECTIONS:
Once you’ve cooked the chickpeas by boiling them for about 20 minutes in a medium pan, let cool. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more..
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add half of the chickpeas to the food processor, making sure they’re fully drained and rinsed of any liquid. Process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Top with cilantro. Serve with pita bread or veggies. Store homemade hummus in an airtight container and refrigerate up to one week.
Brilliant – I just bought a load of Kalamata olives in their oil and a jar of tahini on special offer. I haven’t made hummus for ages! It makes a surprisingly good filler in a toasted sandwich too. I think it even tastes good combined with steak or chicken.
Thanks, MD. It does make a good filler. I don’t know sky I don’t always have hummus on hand, but it’s starting to become a regular in these parts. Kalamata olives are my fave. I always always have those. I put them in salads and use them in recipes (see next week).,I hope you’re well. It’s always so good to hear from you.
Yes September has crept up behind me way too soon too. Oh I’ve been saying I have to make humus since forever. Now I don’t have any excuses as now I have a great recipe to follow! xx
I really am not believing it. Scary how time flies. Resistance is futile so wet may as well embrace. At least it won’t be so humid when running. The hummus has become a staple. I keep ordering it when out and thought, why don’t I have any in the house?! Now I do! Xo
My favorite!
One of the most delicious things to have, and so very versatile indeed , and yes – September! Best time of the year! Hope those runs won´t get too exhausting, you don´t say it but it sounds like one tough schedule to me. Brave girl, wow. Sounds great to go watch some tennis matches , I imagine even more so when you were (are?) an active player. Have a great weekend yourself!
Homemade hummus is the best! I loce that you are adding spices in there, just a sprinkle of this and that, and your tahini becomes your own inique creation. If that’s not what you are doing already, you should keep the cooking liquid and use that for thinning out your hummus… more flavor! Have a great Labor day weekend. I can’t believe how quickly time has flown by. So happy we got to share so many amazing meals and time together! This was so much fun.
Homemade hummus is the best. Spices always make it good. I like the idea of the cooking liquid rather than water. I store the beans in the liquid now, but now I’ll use it too. Time did fly but I was thinking about our levain bakery run and how far away le bernadin seemed. At least you enjoyed your time. It’s been amazing getting to know you!!!
I agree–homemade hummus is the best. Thank you for the reminder, and this is the perfect time of year for it, with it being great picnic weather! Those books you mentioned sound really interesting–I will be interested to know what you think of them. I love what you said about when you change your focus, the world and those around you change as well. Very true. It can be difficult, but also rewarding. Hope you have a great weekend, and good luck with the running!
Thank you, Jenny. Hummus had become a staple for me these days. I’ll give you a full report on the books when I finish them! Enjoy your weekend too!
I’ve just had more picnics this month than I’ve probably had in years combined! My favorite thing about visiting Europe was just how RELAXED everyone is when it’s a day out–they take every chance they can to just make a picnic day out of every day possible. And we brought hummus along with us on every single trip, so I’m super stoked to suggest making our own next time!!
Thanks for your lovely comment. I totally agree about Europe and the way they relax. We could learn a thing or two about that here. Hummus is one of those thing that is just as easy to make as it is to buy so when I have the time, this is the go to. So glad you’ve been enjoying the outside. It’s crucial! Xo
How is it September? So true. I need two of me to get through the weeks. One to do the work and the other to have some fun. Or I need to be twenty years younger all over again – to have time stretch out in front of me as it once did.
I love the idea of a creamy, garlicky, babaganoush and hummus mixed together. There are times when I live on hummus. And then I forget about it again for a bit. I’m happy for the reminder and your stunningly gorgeous photographs. Such a talent. xox
Thanks, Lindy. It’s so great to hear from you, always. I think it’s all about living in the moment these days and self-preservation. These plant-based recipes are part of the plan. I’m glad you’re hard at both work and play. It sounds about right. Be well! xoxo
Just lovely, Amanda! Yet again, I’m catching up and appreciating all you share. Hummus is indeed a perfect food to keep on hand and indulge in. Lately I’ve been smothering it with cooked, seasoned ground beef and chopped cucumbers, herbs and tomatoes…kind of an all-in-one dinner. I like your point about changing your focus and the world changing around you. And yes, you do end up alone and then great growth occurs. Your book suggestions sound terrific, particularly Tribe (although the link is to the other one :)) and I’ll be curious to hear how you like them. Maybe you’ve already shared and I just need to keep reading!
Thank you, Hanna. And I just fixed the link. I liked Jurek’s book a lot, and I liked the Tribe book a little less, but it was still an important read and interesting. I’ve been very interested in the role of community lately. That hummus you make sounds incredible. Thanks for dropping by and be well! xo