👀 Knock-knock. Who's there? Olive. Olive who?

#356 | Olive for a world with more hummus and no conflict

Cooking is how I distract myself during anxious times. It's a useful tool, but only if I'm alone in the kitchen. Sometimes, I channel my inner cooking show host.

When I read Dolly's last Thing, I thought it was a good time to share a recipe here. Let's make Hummus! But don't confuse it with its homophonic cousin you have been hearing about in misinformedia.

To create this delectable concoction, start with dried chickpeas, those little legumes pushed into a corner and forgotten about. Give them a refreshing rinse followed by a luxurious day-long water bath. Then, move them to an enclosed chamber and subject them to a medium to high heat source. You can use either an untampered gas or an electric burner for this step.

Once the chickpeas have been gaslit to perfection, peel them. Don't skip this step because it could lead to a tummy upset and a trip to the hospital, which may or may not be still standing. 

Move your chickpeas to a food processor. Add aromatic garlic, a dash of salt, some zesty lemon juice, creamy tahini, and, most importantly, olive oil – liquid gold from eight hundred thousand olive trees that have been uprooted or burnt.

I read on the Internet that ice cubes can transform hummus into silkiness personified, so add away.

Now blend.

And there you have it, hummus.

Scoop your hummus into a serving bowl, and garnish with the few resolute chickpeas who, like survivors amid the rubble of what was once home, stand tall amidst the chaos.

Nikita