I know. It’s been a while. I wish I had something ultra fabulous to share with you. Instead I’m calling this segment “Keeping it Real With Sandy”. And in the spirit of keeping it real, I’ve gotta warn you – things might be a bit boring around here in the weeks to come.

The sweets and I are taking a break. It had to be done. It’s been eighteen days now. I definitely have more energy. But I would be lying if I didn’t admit that all I want to do right now is bake a tray of brownies. And make this cake. I am totally obsessing. I don’t exactly love dieting. I love carbs. I miss baking. So I’ve been making other things to distract me.

Like hummus. I love hummus. So much so that I will eat it by the spoonful. I often buy hummus at the store, but it tends to be on the saltier side. Which is why homemade is really the way to go. There’s nothing like homemade hummus – it’s the easiest thing to throw together and you can adjust the flavors to your liking. I like my hummus mostly smooth with a just a bit of texture, a discernible lemon flavor, and a pronounced (but not too pronounced) garlickiness. Throw in some toasted pita, a few slices of cucumber, red bell pepper, maybe some sprouts. Sounds like lunch…


adapted slighty from Falling Cloudberries: A World of Family Recipes by Tessa Kiros

makes 1-1/2 cups

1-1/4 cups dried chickpeas, soaked overnight or 1  16-ounce can chickpeas, drained, liquid reserved

2 large cloves of garlic

4 tablespoons tahini

juice of 2-3 lemons

3 tablespoons olive oil

1/2  teaspoon sweet paprika

kosher salt

Drain the soaked chickpeas, cover generously with fresh water, and bring to a boil. Cook over medium-high heat until softened, about 1-1/2 hours. Drain, reserving the cooking liquid. Shake the chickpeas in a sieve to remove their skins. Leave skins on for a more coarse texture.

Crush the garlic with a little salt until it forms a paste. Put the chickpeas, tahini, and garlic in a food processor, puree a little, and then season with salt. Add most of the lemon juice and continue to puree until smooth. Scrape out into a bowl and thoroughly mix in the olive oil. If it’s too dry, add some of the reserved chickpea liquid. Check that there is enough salt and lemon juice. Sprinkle with paprika and drizzle with more oil. Hummus will keep in an airtight container in the refrigerator  for up to a week.