You know that unsettling feeling that you get when you’ve been away from home for awhile?
You may enjoy where you are, but deep down you long to slide into your favorite pair of sweatpants, cuddle up on your couch and do nothing but watch sunbeams dance across the floor?
Mmm that sounds lovely.
Today marks the 60th day of Kevin and I living out of our suitcases. And, with just 7 days to go until we move from my parents’ house to our old home in Airdrie, we can’t help but yearn for some sunbeam watching, sweatpants wearing, napping action.
Last weekend was the first time in over 2 months(!), that I was able to set up a photo shoot, dust off my camera, plan a couple of recipes and spend the day in the kitchen cooking for you. It felt so good and grounding in every way possible.
And, to keep things simple, light and fresh (because I must admit, I was a bit slow in the kitchen) I made a raw, nut-based, chickpea-free hummus.
It’s spreadable, scoopable, sharable…
All the “ables”.
And it only has 5 ingredients!
To print, email or text this recipe, click here.
- 1 cup macadamia nuts, soaked in water for 24 hours, drained and rinsed
- 2-3 cloves garlic
- 3 tablespoons fresh lemon juice
- 2-3 tablespoons water
- 2 tablespoons tahini
- pinch cayenne pepper
- sea salt and freshly ground pepper, to taste
- Add all ingredients to the bowl of your food processor or high powered blender and blend on high until smooth.
Makes approximately 1¼ cup of hummus, 2 tablespoons per serving
View nutrition information (once on page, scroll down)
Strange, but when you soak macadamia nuts they almost get “woody” in a way. Very similar to chickpeas.
Make sure that you soak the nuts. If you don’t, you’ll end up with a nut butter consistency that just isn’t good at all.
Tell me about a time where you’ve been away from home and secretly wished you were back living the simple life (as sweet as your vacation or escape may have been).