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Simplicity. It should be so easy to achieve, yet in reality, it often isn’t. Life is full of complications, hidden meanings, obstacles – it takes twists and turns, some expected and welcomed, others without warning. Just when we feel we have achieved our goals, we rearrange them – constantly evolving and changing as people. Sometimes I feel comfort in this – in knowing that I am always growing as a person. Other times I’m afraid of the unpredictable and unknown. It’s not simple, and maybe it’s not supposed to be.
the holiday season is in full swing, and i’m trying to focus on what it all is supposed to truly symbolize, which often gets lost amidst an overflowing inbox of holiday deals and the pressure to find the “perfect” present. i’m thinking of those less fortunate and how good i really have it.
so, with gratitude and in the spirit of simplicity, here’s an unadorned, uncomplicated bowl of hummus. maybe it’s too simple to share, but i felt it a timely reminder amid this holiday season to take things easy and enjoy the little things.
paprika + garlic hummus
easy to make and delicious – what could be better? this hummus is great for a party, as it can be made ahead of time and refrigerated until ready to serve [bring it up to room temperature for an hour or so before serving]. it’s also yummy served immediately, when it’s still warm. pair with some pita chips and crudite and you’re good to go!
ingredients:
1 15.5 ounce can of chickpeas, drained and rinsed
1 tablespoon tahini
1 teaspoon paprika
1/2 teaspoon salt
2 small cloves of garlic [or 1 large clove], minced
1/4 cup extra virgin olive oil
extra virgin olive oil and paprika for garnish
in a small sauté pan, heat olive oil over medium heat. once warm, add minced garlic and sauté for 45 seconds, or until fragrant. remove from heat.
add chickpeas, tahini, paprika, salt, and garlic olive oil to a blender or food processor. blend until smooth [if using a blender, you may need to use a muddler to get mixture moving, as it’s a bit thick].
once blended, transfer hummus to a small bowl and top with a drizzle of extra virgin olive oil and a sprinkling of paprika.
for the pita chips:
pita bread
olive oil
salt
preheat oven to 350 degrees. cut pita bread until triangles and arrange in a single layer on cookie sheets. drizzle with olive oil and sprinkle with salt. mix pita triangles around until all sides are coated lightly with olive oil. [again, make sure triangles are only in a single layer and not overlapping – it’s important not to overcrowd the pans, as the pita will not toast].
bake in the oven for 15-20 minutes, flipping the triangles once halfway through, until golden brown. Allow to cool for about 10 minutes before serving [chips will continue to crisp as they cool]. leftover chips can be stored in an airtight container.
