Feel like a nourishing meal without cooking? A lot of food from in and around the Mediterrean is some kind of salad, typically vegan.
How about humous? This is an Armenian recipe, but it’s delicious, easy, and all you need is a food processor, a few spoons and a knife to cut a lemon. If you don’t own one, you can get an inexpensive one for well under $20. I haven’t found that the expensive ones work any better. The only thing the expensive ones are is quieter.
HUMMUS – Armenian-Style
2 – 15-1/2 oz cans chickpeas (with water drained). You can also use the double-size can from Goya which equals the two smaller cans.
1 cup organic Tahina. The Yehuda brand (from Israel) which I find in my grocery store is not expensive and not gluey. In fact, you can use the whole can and save measuring.
1 fresh lemon, juice squeezed into the processor
¼ (or a little more) cup of olive oil
1-1/2 teaspoons ground cumin (if you like it hotter, use a little more)
1 heaping tablespoon chopped (or ground) garlic
salt to taste (about a teaspoon and a bit)
1 – 2 tablespoons of water. Use more if it’s too gloppy.
Process everything until it is as smooth as you like it. Taste, add anything you think it needs. If it’s too thick, add more water, a little at a time. You shouldn’t need much.
I add a couple of teaspoons of hot sauce (chipotle or other).
This makes a lot of hummus. I usually divide it into two containers, serve one and freeze the other.
Serve with pita (fresh if possible!) Nice with a side of fresh avocado, fresh lemon, and sliced fresh tomatoes. In Israel, it is usually served with a drizzle of olive oil, a shake of paprika, and a bit of fresh, chopped onion on top.
And hot sauce on the side. Over there, they use very hot sauce. I’m not that hearty. I’ll settle for milder Arizona-style!