It’s been raining since Christmas Eve!
This might sound like an exaggeration but it’s not, it’s rained for three days straight.
I usually don’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 I’ve lived here we’ve never had this much rain during the holidays.
It’s a bit unsettling, I’ve had to reschedule plans – I stayed in bed all day yesterday, putting off things for “when the rain stops”.
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, it’s customizable as per whim, and best of all, it’s very easy to make.
It’s just the right kind of food to prepare when the weather has you in the doldrums, because once you’re done, you can’t stop eating it and it’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 – thin with warm water or reserved liquid from the chickpeas (if you cooked them yourself) until hummus reaches your desired consistency