Hey you.
Yes you.
Happy New Year!
*big grin*
You know what I’ve always hated about the new year? Literally… the new year. The adding of 1 to the last year. No more 2000, it’s 2001. No more 2014. It’s 2015. My brains hated it. My fingers hated it. Every single year, my poor lil fingers and not to mention my thumb had to spend time accustomizing themselves to writing 1999 after 365 days writing 1998. Write, erase, write erase, type, delete, type, delete.
21 days.
That’s how long it logically should take since that’s how long it takes for a habit to form.
You know how those 21 days feel like? Confusing is what they feel like.
You know what else is confusing? Why I bought a huge bag of pita chips from Costso.
It still boggles my mind. A bag of pita chips from Costco. A normal bag of chips would weigh 5 oz, Costco’s… oh… just FIVE TIMES that amount. And no, it wasn’t for a party. It was for me. Me and me.
I’ve worked on them for at least 10 times already and the bag’s still half full. So what do you do when you’re responsible for the consumption completion of a bag of pita chips? You make a freaking delicious dip to lessen the pain.
Hummus.
Simple. Classic. Nutty with a hint of tang and some heat.
I finished the hummus and licked the plate clean. I, however, have barely made a dent in the still half full bag of pita chips.
How now brown cow?
If you love dips, you will love this guacamole dip. It’s delicious beyond any earthly food that it’ll revive even the deadest Aztec. :p
Also, if you haven’t already, check out my last post Tonkatsu. A Japanese style fried pork, it’s crispy outside and moist & tender inside. Goes perfectly with fresh, crisp cabbage & a special dipping sauce.
What is your perfect food to usher in the New Year?
Classic Hummus Makes about 1 1/2 cups
what you need:
1 1/2 cups cooked or 1 can (15 oz) chickpeas
1 whole peeled garlic clove
3 tbs lemon juice
2 tbs tahini
1 tsp salt
3 tbs olive oil
5 tbs plain water or leftover water from cooking chickpeas
Cayenne
Paprika
Parsley
directions:
- Put the chickpeas, garlic, lemon juice, tahini, salt, olive oil and 3 tbs water in a blender or food processor.
- Blend until it reaches the consistency you like. Add more water 1 tablespoon at a time to thin it further.
- Sprinkle some cayenne, paprika, parsley and drizzle some olive oil on hummus before serving.
Notes:
- 1/2 cup dry chickpea makes 1 1/2 cups cooked.
- This recipe is so versatile. Make it, taste it & adjust it. Increase or decrease the lemon juice for sourness. Add more tahini if you like it, oil to make it creamier, water if you like it thinner and cayenne for heat.
- Add some whole or roughly crushed cooked chickpeas to add a crunch to the otherwise smooth hummus.
- There’s no need to skin the chickpeas. You’ll still get a smooth & creamy consistency.
- Tahini is a paste made from sesame seed.
P.S.
I had it all planned. I was going to announce my mini project called Food Inspired by People. Every Monday for the first quarter of 2015, I was going to share a story of a dish inspired by a person. Then, my Gemini-ism kicked in.
It’s not easy being a Gemini.
We’re a restless, easily bored, impulsive bunch of people.
You know how many projects I’ve started that have yet to finished?
To set up a routine for three months might just kill me. What if I had something that I absolutely had to share with you on a Monday that is totally unrelated to the project’s theme? See, it’s for your sake too.
Don’t get me wrong, I’m still going attempt this project. It’s just that there won’t be any official announcement. Just this rant, that’s all. I should think that me being alive is more important than a fixed schedule, right? Right.
See you Monday.
