Over the last month or two, we have been...required, really, to alter our meals to the weather. It's been so hot that cooking hot meals in the PAK has been unbearable. On the really hot nights even washing dishes feels like an endurance test. How many dishes can I wash before there's too much sweat running down my face to see what I am doing? Fun times.
We started making more smoothies and more dinners like the one pictured above- tomato with mozzarella and basil, along with some homemade hummus (which was eaten with chips, not pictured).
Yes, that's right- the hummus addict has started making her own hummus and all is good in the world. I have yet to venture into experimenting beyond the basic recipe yet. But I'll get there.
Basically, the following ingredients go into the food processor until they are the right consistency of smooth deliciousness-
1 can (12 oz) of chickpeas
lemon juice (1 lemon should do the trick)
1 tablespoon tahini
Garlic cloves (this may vary but personal preference, I usually put in 1-2 cloves)
Extra light olive oil- amount here is also personal preference
Next I plan to tackle tabbouleh and then all will be even more good in the world.
