Monday, 20 October 2014

Lectures and hummus



I'm just a ... (fill in the blanks)

I have been trying to be more aware of what comes out of my mouth lately - Broome has made me somewhat lazy with my speech, but it's not just that. It's also how I perceive myself and how I promote myself to others. 

So, in light of this I have decided to cull JUST from my personal vocabulary, you are never just someone, something, anything. You are who are you, be proud of it, and stand up for it. 

Here is a common example of a conversation I might have with a new acquaintance. 

'Hi, what do you do?'

"Hi there, I'm a teacher."

'Fantastic, where do you teach'

"Oh no, I'm JUST a relief teacher, so I teach everywhere. *awkward laugh* "

ACTUALLY, you are NOT JUST anything, you are a professional relief teacher and you are happy about it. It's true, I love it, it is varied, challenging, unpredictable and I don't have marking to do on my weekends. True I wouldn't choose to do it long term, and the money is very up and down, however it has been an invaluable experience, taught me so much about teaching and I will be forever grateful for this year of teaching and it has given me the chance to grow into this gig a little more. 

What if you aren't a teacher though? This self depreciating attitude common in Australians can be found in many areas of life both professional and personal. Lets stop making excuses for who we are and be proud about it. 

Please note; I am not looking to boost my ego in any way with this post, just sharing thoughts on personal experiences. xx
Alright, that's your Monday lecture over with. Now for a recipe. 

I've been making hummus for many years, I go in phases with it though, I just recently came across this recipe by inspiredtaste and it is totally mind blowingly delicious and easy. 

I have changed the recipe slightly, here is mine:

Easy Hummus





One can of chickpeas (400 gm) (or soak and cook your own, it's easier for your body to digest them that way)
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin 
Dash of ground paprika for serving (smoked paprika has a wonderful flavour)


I throw it all sans the paprika in the food processor and blend. Then spoon into a dish and sprinkle with the paprika. 
My best tip for you comes from a dear friend, whom when I said I disliked the strong taste of cumin suggested I roast the whole seeds, then grind them and add them in. Wow, Andrea thank you, it made such a difference, the more rounded slightly smoky flavour changes the taste significantly. Well worth the little extra effort. 
Here's how I did it; I heated up my non stick pan over a hot flame I then sprinkled the seeds onto the pan and let them roast for about 5 mins shaking the pan regularly. I then poured the seeds into my mortar and pestle and crushed them before adding to the hummus mix. 
Serve with your favourite raw veggie sticks - my current favourites include raw zucchini and green beans. 


Happy Monday :)

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