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.
I bought a small terrarium last weekend. Basically it’s a small glass bowl that has a little garden inside of it. The first thing I said when I saw it was: how hard is it to kill this? (because if it is easy to kill, I inevitably will). The answer was that it was pretty hard to kill, so the second thing I said was: I’ll take it. Since I am working from home, I thought that it would be nice company for me. Is that crazy? Am I finally losing it? In the end, it makes me smile when I look at it, so it is now my most loved work companion.