I dream of owning a house now, I think of it every day. I've outgrown the boundaries of my family's home; I can't drift much longer. The days repeat themselves and by Thursday I'm second guessing if I missed any deadlines for the week. There's not a lot of purpose here right now.
There were years of me questioning what I wanted from life. Thinking the seeds I had sown were somehow rotten, stunted, cicadas that would spring in 7 or 13 years. But I put that all off and think about food. I think in terms of recipes, in terms of future cookbooks I want to author. I think more and more of having kids of my own with a person I love very much and the packed lunches I could make, working from home and poaching fresh, almost orange-yolked eggs every morning.
After Cynthia's baby shower post the other day, I had some extra ingredients in the fridge. I built this recipe off a soup, an afterschool snack for a future child. Whether it's Lana or one of my own, I'm already planning ahead.
Cauliflower Harissa Hummus
This is a super easy recipe and the hardest thing about it is finding the ingredients. With this one, the spice level is a little high, so you can adjust to your tastes. I paired this recipe with a homemade flatbread as well, using this recipe as my base and adding a little sour cream.
- 1/2 head of cauliflower, tossed in oil and roasted at 425*F for 20 minutes, as in here
- 15 oz can of chickpeas, drained
- 2 cloves garlic
- 2 TB harissa (modify to your taste buds)
- 1/3 cup tahini
- 2 TB sour cream
- Juice and zest of one lemon
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- Allow for your caulflower to cool before handling in this recipe
- Put all ingredients in the bowl of your food processor and pulse until chickpeas and cauliflower are processed, it will be a little chunky
- With motor running, pour in olive oil slowly, checking halfway through to see if you have achieved your desired consistency
- When it is how smooth you like it, turn motor off and transfer to a bowl
- Allow to rest for half an hour in the fridge for flavors to meld and serve with pita, flatbread, or other vegetables