As soon as I saw a recipe for homemade hummus posted on I Will Not Eat Oyster’s blog, I knew I had to give it a try. Hummus is one of my all time favourite dips (it’s main rival is guacamole). I knew if I was going to spend the extra time soaking the chickpeas, it was going to be the centrepiece to a very special dish. I wasn’t going to just snack on it with vegetables or sneak a thin layer into a sandwich (which I also did with leftovers), I was determined to make this hummus the star of the show. And it is. A thick layer of creamy, lemony hummus is the base for this entire dish but it’s the combination with everything else on the plate that makes it the ultimate hummus. If you are ever going to make hummus into a meal, this is how you do it. I have been making my way through the leftovers of this for a whole week and am not complaining.
When I have a half-meal (think: a hearty salad, a nice soup, or a simple noodle dish) a soft boiled egg on top usually makes it feel more complete. The egg adds something to really chew on and the yolk provides an amazing sauce-like addition. I always make the egg simply topped with some salt and pepper. But, I was recently watching the new season of Masterchef Australia and saw one of the contestants make a soft boiled egg covered in spices. I instantly wrote the idea down on my to-make list. Why can’t every bite of the egg include a burst of flavour? The possibilities in my mind were endless: crushed nuts, herbs, spices.
After making my last post here (earl grey tea ice cream!) I had a few egg whites hanging out in my fridge. Immediately, I thought of making an egg white omelette. Normally I scramble my egg whites but I can now confidently report that this is infinitely tastier. Unfortunately, it’s taken me so long to come around to egg white omelettes because I always thought of them as something that people on diets ate (which somehow made them way less appealing to me). I can assure you this isn’t the case, especially when you have extra egg whites because you just made some delicious ice cream, you load it up with cheese and serve it with parmesan and sage buttermilk biscuits.
Before I started this blog, I imagined the kitchens of food bloggers to be filled with wonderful food all of the time, and especially, an endless list of ideas for dinner. While I can’t speak for anyone else, figuring out what to make for dinner is a pain almost every single night in our house. On top of the hassle of figuring out what to make, lately, there have been so many nights when it’s already 7 o’clock, we have no idea what to make and I’ve had to whip something up on the fly. Generally I want the meal to be satisfying but healthy and on the table in under twenty minutes. Luckily, this soup fits the bill.