Itâ€™s been raining since Christmas Eve!
This might sound like an exaggeration but itâ€™s not, itâ€™s rained for three days straight.
I usually donâ€™t mind the incessant rain; I signed up for this, I live in one of the rainiest regions in the world, except for as long as Iâ€™ve lived here weâ€™ve never had this much rain during the holidays.
Itâ€™s a bit unsettling, Iâ€™ve had to reschedule plans â€“ I stayed in bed all day yesterday, putting off things for â€œwhen the rain stopsâ€.
Staying home has its advantages though; I managed to make a batch of hummus, and proceeded to eat my weight in said hummus.
I made hummus for the first time ever a few months ago, and literally kicked myself for not having done it earlier.
Homemade hummus tastes so much better, itâ€™s customizable as per whim, and best of all, itâ€™s very easy to make.
Itâ€™s just the right kind of food to prepare when the weather has you in the doldrums, because once youâ€™re done, you canâ€™t stop eating it and itâ€™s oddly comforting.
So if you ever find yourself at home a second afternoon in a row with the sound of the rain outside your window… remember that rain pairs well with hummus.
I tend to eat it with everything; not just carrots and pita bread, I eat it with rice and peas, as sandwich spread, pizza sauce, with pasta or anything else that sounds good with hummus.
- 2 cups cooked chickpeas
- 2 cloves of garlic
- 1 tablespoon sun-dried tomatoes
- 2 tablespoon olive oil, plus more for drizzling
- Â¼ cup tahini
- 3 tablespoon lemon juice
- 1 tablespoon red pepper flakes
- 1 tablespoon chives
- Â½ teaspoon cumin
- Â¾ teaspoon salt
- Place chickpeas, garlic, sun-dried tomatoes and olive oil in a food processor and blend
- Add the remaining ingredients and process until smooth
- Sprinkle with chives and or pepper flakes, and drizzle with olive oil.
NOTES: If you find that the hummus is too thick â€“ thin with warm water or reserved liquid from the chickpeas (if you cooked them yourself) until hummus reaches your desired consistency