sunday lunch has become one of the major highlights of our self-isolation…we get to sit around and chat and just really relax…
the girls all have midday lessons on sunday, i get to take a nice long shower (and actually wash my hair properly!), and erim does his sunday yoga session… and then we have a late, long lunch. no matter how agitated we all seem to be by the time we sit down to eat, by the time lunch is finished we have delved into any number of deeper issues- talked about some hard truths- or made some decisions that might have been unexpected.
this week alegra proposed a little pre-lunch cooking…
our brand new food processor has been hugely inspirational and so once lessons and showers and all the rest were finished we got to work! here are the ingredients and some instructions- our “cocktails” were perfect and we hope yours are too 🙂
ingredients-
- 1.5 cups boiled chickpeas (save ½ cup water for later)
- ½ cup tahini
- 3 tablespoons olive oil
- juice of 2 lemons
- 2 cloves garlic
- 4 tablespoons ground cumin
- salt and pepper to taste
- a bunch of your favorite dipping veggies-thinly sliced
instructions-
- blend garlic and lemon juice in food processor- let rest for 3-5 minutes
- add chickpea and cooking water and blend until creamy
- add tahini and olive oil and blend well
- season with cumin, salt and pepper as desired
- add extra lemon juice, olive oil and tahini to taste (I LOVE a little extra tahini!)
- place 3 generous scoops of hummus in a wine or cocktail glass
- garnish with sliced veggies and enjoy!!!
a certain slant of light 