The quickest, creamiest hummus

It's so good.

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I didn’t take a picture of my hummus, so instead you’re getting a thistle which I spied on my morning walk. That color 👀

Back to school, for the last time

Mirabai returned to college last week to begin her senior year. It’s never easy to say goodbye at summer’s end, but I only realized a couple hours before we dropped her off the airport: this was our final back to school. She graduates in May. Sam’s well into his working life. The school era is really and truly coming to a close. Who knows what’s next? Even if one or both kids decide to go to grad school, they’ll navigate that transition as adults.

I was totally unprepared for this emotional sneak attack. Sure, I felt like this when she (our youngest) graduated from high school…but now? This blow came out of nowhere. At the tail end of putting two kids through college, you’d think I’d be used to it, but no. Empty nesting “milestones” are still kicking my ass.

I’m better now. Rael and I have gotten back into the two-person rhythm we’ve come to appreciate, and we’re making fun plans for Fall. But along with the pride and excitement, along with the awe of witnessing my kids’ glittering evolution, I feel the ache of yet another ending.

Jenna Park

called these “the leaving years.” When I read that I sighed and thought, hm, yeah.

And now, a recipe!

To make up for dropping you into that emotional pit, here’s my hummus recipe! For your Labor Day barbecues!

This hummus is so quick and easy and so creamy and delicious, you’ll wonder why you ever followed more complicated recipes, or shelled out $6 for a lackluster tub of gritty, ready-made hummus.

I try to keep a batch in my fridge at all times. When I don’t feel like cutting up veggies for dipping, I’ll just eat it by the teaspoonful. It’s that good.

NOTE: Some of you may unsubscribe after I say this, but I don’t like garlicky hummus. I love to cook with garlic, but raw garlic kills me. Feel free to add it back in as you like.

Asha’s Easiest, Creamiest Hummus

• 1 can chick peas¹, drained (liquid reserved)

• 8 tablespoons tahini (I like Trader Joe’s brand. My hummus muse

  giyen
  prefers Whole Foods 365 brand.)

• 2 tablespoons lemon juice

• Salt, pepper and garlic powder² to taste

• Optional impress-your-party-guests garnishes: a drizzle of olive oil, pine nuts, chopped parsley and smoked paprika

Dump the chick peas into the food processor.³ Add tahini, lemon juice, a generous shake of garlic powder, 1/4 teaspoon of salt, and a few grinds of pepper. Fasten the lid and start the processor. While it’s running, open the top and gradually pour in reserved chick pea liquid till the hummus reaches a lovely, creamy consistency (go slow, you won’t use all the liquid). Stop the processor and taste for seasoning. You’ll probably need more salt, but the saltiness of canned chick peas varies, and everyone’s got their own take on hummus. You might even add a pinch or two of sugar if the lemon juice is particularly tart or the tahini is bitter (in a good way). Keep adjusting and processing till you’re satisfied.

Chill the hummus in a covered container before serving. It will firm up in the fridge, and the flavors will meld nicely. But freshly-made, almost-warm hummus tastes divine, too.

OK, friends. I’m off to begin the long weekend (crab cakes, a hike, and reading are involved). I’m wishing you and your families a warm end to summer and gentle start to fall. I’d love to hear what (and how) you’re doing.

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1.

Catherine Newman

is the undisputed Queen of Chick Pea Content. Her Majesty, Queen Bean, perhaps? 👑🫘

2. GARLIC POWDER? Like I said, I love the flavor of garlic, but raw garlic is not my friend. For me, garlic powder does the trick in dips and dressings. If you prefer fresh garlic in your hummus, by all means, throw a peeled clove or two into the food processor.

3. I’ve made this recipe in a Vitamix high-speed blender which results in even creamier hummus. But so much gets stuck in the bottom of the blender container! Giyen told me to switch to the food processor and she was right — it’s easier, and there’s less waste.