I submitted my dissertation a couple of weeks ago. I still have to defend it – in June, I will spend 2 hours being grilled about my theory and data. But finishing this version of the dissertation is a huge step… which I celebrated by going back to my office and tackling the next project on my to-do list.
I have spent years on this research project, conducting many studies, many of which were unsuccessful. At the time, though, it didn’t feel like much of an accomplishment to submit my dissertation. The truth is that it’s quite short – only 60 pages. I don’t have tales of late nights, caffeine-fuelled writing sessions, or even a clean bathroom. Keira’s nanny assured me I would procrastinate by cleaning. If only!
Despite the anti-climactic finish, I am excited to get back to my food-related hobbies. When we were home together in April, Kim and I bounced around ideas about the food we can make for the blog. And I continue to borrow far too many food-related books from the library. (I recently spent a week engrossed in Tender: Volume 1, followed by Toast). I soon have to start preparing for my dissertation defence, but as spring produce starts to arrive, I’ll have trouble tearing myself away from the kitchen.
The hummus recipe I’m sharing today really didn’t need to wait until my dissertation was done. It took about 5 minutes from start to finish. It’s also an easy way to get some protein into Keira (and me!). I imagine Keira could enjoy the hummus on pre-loaded, steamed carrot sticks, or even just a spoon.
I’ve kept the hummus on the thick side so that it will adhere to carrots for Keira. If you like thinner hummus, add a bit more water (but not too much). I also provide some suggestions for flavour variations. If you choose to use any of them, just throw them in the food processor with everything else.
Approximately 350g chickpeas (equivalent to one 540mL can)
1/2 a lemon (juice and zest)
1 clove garlic
Approximately 75mL water (or cooking liquid from home-cooked chickpeas)
1/8 tsp salt
Ground cumin (about 1/2 tsp)
Roasted head of garlic, instead of the raw clove
Big handful of fresh, flat-leaf parsley
One dried chilli
If using a can of chickpeas, drain and rinse them. If using home-cooked chickpeas, drain but reserve the cooking liquid. Don’t use the liquid from the can of chickpeas, as it tends to be high in sodium.
To a food processor, add the chickpeas, tahini, lemon zest and juice, garlic, water (or cooking liquid), and salt. Whiz until smooth (you may need to stop and scrape down the sides). If the hummus seems too thick, add a little water – about a tablespoon at a time – until you’re happy.
Keep in a covered jar in the fridge.