Hola, my friends. It’s been awhile since we met here, but I hope your time was as well spent and enjoyable as mine was! In the time (year!) that it’s been since writing for this blog, I’ve:
- Moved into a new house
- Gotten two roommates
- Lost a roommate (she’s not dead just married relax)
- Gotten another roommate (my brother)
- Lost him because lezbreal you can only live with family for so long (in our case….6 months! I feel good about that, really)
- REDID THE ENTIRE FIRST FLOOR OF OUR HOUSE AND THE ENTIRE UPSTAIRS….except for the shower. And new trim in the living room. And there’s still a wall to take down but….give it time. It will happen. (slow, deep breath here)
- Broken several toenails re-doing said house. Don’t laugh because that really, really hurts
- Become super interested in investing and saving money and started following ChooseFI, JL Collins, Chris Hogan, the Minimalists, Farnoosh Torabi, the Wealthy Accountant, Mr. Money Mustache, a few others and occasionally Dave Ramsey…and btw that list is not in order of how I would number them or which ones I like but…pretty much went balls to the walls on that interest/hobby and started listening to financial podcasts all. the. time. You know why? Because I can’t listen to podcasts about food while making food, which is what I do with 90% of my free time. And I gave up Netflix (ish) soooo it gives me something to listen to.
- Given up food photography completely. Like, really. Currently slowly rediscovering it…
- Gotten a new job
- Painted multiple rooms more than once. Turns out it pays to take color swatches home and think about them. Who knew.
…And about a thousand tiny other things but 11 seems like a fun number.
Actually let’s add one more for transitional purposes:
12. Discovered black tahini:
Black Tahini-it’s good. Not like, better than regular tahini so much as slightly different and somehow possibly richer but that could be because it’s such a beautiful silky black and because I’ve used it on literally everything we’ve eaten in the last 2 weeks and I’m very, very biased towards it atm. Think black tahini ice cream, black tahini in matcha cups, black tahini b’siniyah, black tahini salad dressing, black tahini just drizzled on things, black tahini on a spoon, black tahini in cookies, this black tahini hummus, and a zillion other iterations of black tahini in our current meal plan.
Also, currently eating aforementioned black tahini ice cream and I’m bringing it to you soon, assuming it doesn’t get eaten before it can be photographed. <–extremely unlikely so don’t hold your breath
So with that, let me tell you why this black tahini hummus is basic bitch awesomeness:
Well – in some ways, I just did. It’s basic bitch in the best way as basic bitch foods usually are-homey and comfortable and not-bland-just-basic but still tasty and perfect on everything the way hummus is supposed to be, from vegetables to sourdough toast (soo good) to chips/crackers to the carrot sticks I force myself to eat 3x a week. Have I mentioned I like carbs and sugar and carrots fall into neither camp? Just….ugh
And while good by itself, it goes from basic bitch –> mega awesome bitch with the simple addition of fresh tomatoes which btw I got FROM MY GARDEN (more on that later) and some za’atar-like seasoning and once you’ve cut up your carrots or brought your chip bag with you on the couch, you have a delicious + super simple weeknight dinner.
P.S. This recipe works with regular tahini too. It just won’t have such an interesting, conversation-starting halloween-like hue. And also…reg tahini is still the bomb so don’t feel like you need to order black tahini just for this but if you do, I got my tahini on Amazon. One 2 lb container is enough to play with it a lot, so I’d stick with one until you know what you think of it.
Black Tahini Hummus
- 1 c. dry chickpeas
- ½ c. black tahini
- juice of ½ lemon
- 1 t. salt
- ½ t. cumin
- ¼ c. water
- Soak the chickpeas overnight and cook according to package directions. Drain and rinse, then set aside until step 2.
- Place all ingredients except water in a blender. Pulse until smooth-ish, adding water as needed (may need more) for desired consistency.
- Serve with olive oil, additional sesame seeds, a sprig of parsley for garnish, or marinated tomatoes (below)
- MARINATED TOMATOES: In a small bowl, mix together 2-3 diced tomatoes of assorted variety, a squeeze of lemon juice (use the remaining half lemon from the hummus), 2 T. thyme, 2 T sesame seeds, 1 t. coarse salt, 1 T. cumin, and fresh herbs to taste. Let sit for 5-10 minutes so the flavors can marinate, then place on a plate of prepared hummus.