- 2/3 cup dry chick peas/garbanzo beans & 2 1/2 cups water (or 1 can garbanzo beans - save liquid)
- 1/3 cup tahini (a sesame paste)
- 3 tablespoons saved chick pea juice
- 1/3 cup fresh lemon juice
- 1 teaspoon salt
- 1-3 cloves garlic, crushed (more if desired)
Monday, April 12, 2010
Grandfolks are in Japan. Got to the island last week. Here, watching the house, the cats, the dog, Guinness, and enjoying the land until the 22nd. It feels so magical to be out of the city. My breath comes back, more steady; deeper. I feel whole walking along dirt paths, admiring the sweet birdsong all around me. I feel small out here. Maybe a little insignificant. I haven't met all of my powers that I can offer out as strong as my clay-coloured Mother can. Not yet, at least. It's like entering someone elses world. I'm a foreigner in a land of 'Just Be; Just Is'. But, I feel strong here. Grounded. My demons are closer to me out here, although, less overwhelming. Maybe all the flowers soften them up a bit. Everything just feels like it will be okay here. My work feels easier here. I can manage. I don't feel the need to control my thoughts - to do my best to have positive ones, and do my best not to let the negative ones surface. Here all is welcome, and I just let them pass, and know there's no harm. Nothing to fear. There's a silent, powerful, feminine-rich strength growing between the grass blades, under the flowering dogwoods, next to the wild tulips.
After a deep morning sweat, J Dilla inspired yoga and a wander through the Vashon Bookstore for an early birthday present to myself, I came home to a kale harvest thanks to my grandpa's garden. I had 'Lost In Translation' beckoning to be played, so I turned the flame of the stove on low and cooked my garden kale with beets and asparagus and sprouts and avocado and red peppers and my variation on my grandma's oil-free hummus. I took the time to arrange everything in patterns; carefully and meticulously planned out for my aesthetic enjoyment and fulfillment. It felt good to put that much effort into myself.
CHICK PEA DIP
hummous bi tahini
'Lebanese Mountain Cooking' Mary Laird Hamady
(2 1/2 cups serving; 6 servings)
If soaking own chick peas: Rinse and sort chick peas. Soak overnight in 2 1/2 cups water. Cook in soaking water until very tender, about 1 1/2 hours. You should have 1 1/2 cups. Reserve several tablespoons cooking liquid. Then either mash peas by hand or use blender or Cuisinart.
Stir/mix in tahini; then slowly add 3 tablespoons reserved chick pea juice.
Continue mixing slowly, adding lemon juive. Mix in salt and garlic to taste.