I ain’t gonna lie…I have been feeling tremendously unmotivated and uninspired these past few weeks. Perhaps you noticed my lack of activity on Twitter, Facebook, Sunday Supper…and my blog. I’ve been watching stuff like this…
OR reading stuff like this and really getting stressed out for the summer.
And while the kids are in school, I’ve been spending a lot of time here (skating, not driving the Zamboni)…
I hit the “blogging blues”, but it just wasn’t about my blog. I felt I reached a plateau with a lot of things and I just couldn’t (and still can’t) figure out where to go next. I really wish I had someone (Jen!) to tell me what to do next. I take on something and hustle to make it work, but then there comes a point where I really don’t know where to go to take it to the next level. So I retreat. What am I doing? Where am I going?
So what did I do?
I made hummus.
Once I made a mess in the kitchen, I felt OK again. Today I sat down and planned a list of posts for the next couple of months and prioritized a to-do list for the rest of the year. I’m crossing my fingers that this’ll keep me motivated for the next few months. And while we’re at it, can someone tell me where the school year went?
If you need a quick fix for a tasty dip or snack, then this hummus is perfect. This is all I have for now, but I have some good stuff in store for the summer! See you around on the interwebs!
Fast and Simple Hummus
Yields about 2 cups
Adapted from Saveur.com
1 15-ounce can of garbanzo (chickpeas) beans, drained
The juice of 1 lemon (about 1/4 cup)
3 Tablespoons tahini (Middle Eastern sesame paste)
1 large clove of garlic, roughly chopped
Salt
Olive Oil (optional)
Paprika (optional)
1 – In a food processor or blender, add beans and 1/2 cup of water (alternatively, you can add reserved bean liquid). Pulse until puréed.
2 – Add the remaining ingredients. Pulse and purée until smooth.
3 – Garnish with olive oil and paprika. Tastes even better the next day!
