My sister told me my last post sounded like a total sales job. I love sisterly honesty.
I get a few days a week to work , solo, downstairs in my workroom(s). I am so engrossed in what I do that I often forget to eat. I wish that the forgetting to eat would help me lose this major muffin top I still have since Jasper was born but ,alas, it’s not wanting to leave (more on this in another post). I’ve been trying to make a few things ahead of time that I can just grab and bring downstairs to snack on while I work. I’m sure this is very interesting to everyone. Anyhow, I have to share this amazing hummus recipe from my most favorite cookbook ever – Rebar. This hummus is not helping in the muffin top situation, but it is darn tasty!! Please try this. Really. I imagine that CanCan would really love this Bombay Hummus.
1/4 cup of canola oil1 inch piece of ginger, peeled and thinly sliced
1- 19oz cn of chick peas
1/4 cup of cashews, roasted
juice of 1 lime
2 garlic cloves
1 tsp salt
1 tsp ground cumin
1 tsp of ground coriander
1/2 tsp of cracked pepper
1/4 tsp of cayenne
pinch of turmeric and a pinch of cinnamon
2 tbsp chopped cilantro
2 tbsp chopped mint (I’ve made this loads of times with out the cilantro and mint and it’s still flippin’ delish!)
Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After 10 minutes, remove from heat and set aside to cool.
Combine all the ingredients in a food processor, including the ginger and oil and pulse to blend. Blend to a rough paste and season to taste.
I want to post a picture about the hummus but I’ve lost my camera charger – it’s around, I just can’t find it now. Here is a picture of Benjamin snipping threads after I’ve sewn bodies. This job has beat out winding yarn into balls, which was the favorite job before. He likes the thrill of holding a sharp object. Sweet little man.