I just realized that I started this new site in sync with the beginning of Lent. What was I thinking? Isn’t this supposed to be a time of renunciation (at least for those of certain faith of which I happen to be a part of)?
But before I could even think about what on earth a Lenten food blog might look like, my thoughts turned to what Lent is about in the positive. Perhaps this is just an elaborate justification for not giving anything up. Whatever it is, it makes me grateful, and I think that’s kind of the point.
We usually associate Lent with self-denial. But this time in the Christian year is not just about becoming vegetarian or denying yourself a few meals. While these things have played a role in Lent, so has teaching new believers and restoring drifted ones, inviting the poor into one’s home, and cultivating divine awareness through prayer and meditation.
The 6 Sundays during Lent aren’t even counted in the 40 days, but instead, are termed “Mini Easter” celebrations. I like how in the midst of the solemn 40-day procession towards Good Friday, people found ways to savour the things of the Earth.
Maybe the rest of us could focus our 40 days on filling our kitchens and diets with more hospitality, generosity, creativity, and life. I am reminded that the word lent quite literally means spring. Green things are on the horizon, however frozen our world may now appear.
Driving home from church last night, the words spoken to me echo in my mind: Remember that you are dust, and to dust you shall return. Then I got to thinking about what any normal person would think about on such a holy day. Hummus.
It’s a Mediterranean spread made with chickpeas, but it also refers to the organic material derived from partial decay of plant and animal matter. Mmmm, mmm. That went with the “returning to dust” theme, didn’t it? So while I pondered whether I’ll end up in the carrot or beet row of someone’s future garden, I whipped up a couple of batches of spreadable earthiness. And they all taste better than compost, I promise.
Given the persistent grayness that has descended upon this city and the fact that the book
I felt like a 5-year-old with three new cans of play-dough. For the plain one, I added some ground cumin, chili powder, and turmeric. For the fuschia one, I boiled up some beets — you really don’t need much, even one quarter-sized slice will turn the hummus pink. I garnished it with black pepper which I thought went nicely with the bright colour. For the green one: boiled spinach along, a drizzle of pumpkin oil and basil.
Go ahead and experiment! (I tried adding black beans once and it turned out purple!) These “hummi” would be great for theme parties (St. Patrick’s day, Valentine’s) or just to spice up a dreary February day.
Basic Hummus
Ingredients
-1 large can (1lb/13 oz) chickpeas, or 2 smaller ones, liquid reserved
-1-2 cloves garlic, minced
-2 T fresh squeezed lemon juice (ok ok, the bottled stuff will do)
-1-2 T tahini paste (peanut butter will also do, but the flavour is not as subtle)
salt and pepper
Preparation
Pour the liquid off the chickpeas, reserving it. Rinse off the peas. Place into an empty yogurt container, or other cylindrical container (or into the pitcher part of a blender. I like the hand blending method much better, though.) Add either 2 T of the reserved liquid, or 1 T of olive oil (the first is higher in sodium, the second in fat). Add the garlic, depending on how peppy you like your spread. Blend, moving the hand blender in an up and down motion. You will have to stop periodically (unplug!) and scrape around the blade to “help” the blender get to all the peas. Continue until you have a nice, creamy paste. Add the tahini paste and salt and pepper. Blend again.
Now for the fun. Add any of the following, according to your tastes! Plain yogurt (for extra creaminess, but keep in mind it won’t last as long in the fridge), cumin or curry powder, coriander, cinnamon, turmeric, basil, lemon zest, pumpkin oil, chili powder, boiled spinach leaves, cooked beets, cooked carrot, other beans, etc.
Serve with toasted pita chips, pretzels, and fresh veggies. Or, spread on burgers, sandwiches, and in pitas.
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