I promise, this will be the last food post for a while because you are all probably getting tired of hearing how excited I am about this silly cookbook and you want to hear about cool things, like how Micah saw a huge stingray (and squirrel fish, and scorpion fish, and a pod of dolphins) when he went scuba diving this weekend. But please, indulge me just once more.
I tell you, this new cookbook has opened up all sorts of new doors for me. I’m cooking with beans and trying all sorts of things I would never think of before. Like hummus, for instance. I have eaten hummus before I got this book. Micah and I have bought a tub or two from Foodland to put on bread as a sort of quick-and-easy meal. But I was never overly impressed with the stuff. This may be because my introduction to hummus was during my mother’s vegan phase, so I associate the garbanzo bean puree with all of the foods I refused to eat because I didn’t believe in veganism. As I was flipping through the cookbook, however, I found a recipe for hummus and in the introduction to the recipe they said that the tubs of hummus you can buy at the store really aren’t any good. Since I now have the perfect recipe for hummus, and I have made it a goal to cook with beans, it was only a matter of hours before we were at Foodland gathering the necessary ingredients. And this is the part where I confess my sins: there was no tahini at Foodland (we honestly didn’t really know what it was), but after consulting The Internet we discovered that some people find peanut butter an acceptable substitute. So, no our hummus is not as authentic as it will be one day when we have access to tahini, but it certainly is delicious! We’ve made it twice now (once to be taken with some pita chips to a baby shower, where it was a hit), and I think it may just become a staple in the Heiselt home.