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Back to school, for the last timeMirabai 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.
Recipe: My easiest, creamiest hummusTo 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
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.
An update to my election action planLast week, I sent you my low-stress, high-joy election plan for supporting Democratic candidates. The plan includes donating to candidates running for state legislature seats in battleground states.
I’ve since found an excellent shortcut for identifying and donating to state campaigns: the Sister District Project. Like Swing Left, which I linked to last week, Sister District identifies influential races in swing states. But Sister District focuses on state legislatures (Swing Left supports both federal and state races). Via Sister District, you can donate to candidates in specific states, or make a single donation to be distributed among all races Sister District is supporting. It’s an easy, powerful way to spend your donation dollars, if that’s your thing.
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.
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. Thanks for reading. If you’d like to support my writing, consider upgrading to a paid subscription. As a thank you, you’ll get unlimited access to the comments, the full archive, occasional private posts, and my heartfelt gratitude. Your support makes this ongoing conversation possible. ♡ More on the website: Mailbag | Archive | About
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Friday, August 30, 2024
The quickest, creamiest hummus
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