Hummus

Reflecting on our recent winter getaway to visit the in-laws in Arizona, these snowbird retirees have it made. Living in an "active adult community" is just like summer camp, except everyone gets their own golf cart and you don't have to participate in the activities if you don't want to. You know, just in case you just don't have the energy for that exhausting round of shuffleboard today.

Simply being outside without coat, hat, gloves, and snowboots was the highlight for me, but a close second had to be all the fresh citrus. We enjoyed fresh grapefruit off the tree every morning, with its strong aroma that you never get at the supermarket. I gawked at all the lemon trees, pointing them out every time I spotted one to whoever happened to be near me, just like those national park tourists that stop to take pictures of deer by the side of the road. It's an everyday thing for the locals, but I was enamored.

Our winter siesta ended too quickly. I packed my suitcase with grapefruits, lemons, and my Trader Joe finds before saying "hasta luego" to the sun and warmth and returning to our melting tundra and empty fridge. However, empty fridge + lack of motivation for grocery shopping = creative pantry meals. Today's find: a can of chickpeas. Hummus it is!

Making hummus is ridiculously easy in a food processor. You'll find tahini in the natural foods section of your grocery store; it's expensive and only sold in large jars, but it'll last you awhile. This is a basic recipe, but I definitely encourage you to mix it up by adding extra ingredients. Roasted red pepper is a classic, spicy hummus is a nice change, and my co-worker makes a fantastic peanut hummus. Anything goes.

Hummus

Adapted from Food Matters by Mark Bittman

1 - 15 oz. can chickpeas, drained and rinsed

1/2 cup tahini

2 cloves peeled garlic

1/4 cup olive oil
1 tablespoon ground cumin

Salt and pepper to taste

Juice of 1 lemon

Combine chickpeas, tahini, garlic, oil, cumin, salt, pepper, and half the lemon juice in food processor; puree until smooth. Stop and taste; add more tahini, salt, and/or lemon juice as needed. Serve in a bowl drizzled with olive oil and a sprinkle of cumin.