Somehow I am not liking the weather now. The transition from winter to summer is taking too long and causing a havoc all over. The mornings, when I go to leave the kids to their school bus, is nice and cool. Even when I go for work, it starts getting warm only after 8 am. When I drive back, the car is literally a mini-furnace from the afternoon heat! Nights are cool as well. I guess this topsy-turvy climate is not really helping. I have been having a clogged nose, with throat pains for the past two weeks, and even though it calms down at times, it just doesn’t leave me completely. It is not a comfortable feeling, but then we have to go through this without much complaints. After all, this Hadith (prophetic saying) is always a calmer when the irritation of illness seeps in:
Hummus is very regular in our home, especially because the kids love it. Azza would take a bowl and lick it clean without any accompaniments with it. We always grill or roast a whole chicken, and serve it with hummus, salad and some Lebanese bread – it becomes such a filling meal. This is just a variation – chickpeas is normally what is used to make hummus, however I have used green peas in this case. Especially when you want to have hummus but you haven’t presoaked the chickpeas, frozen green peas come to the rescue. Apart from the green hue, there is literally no difference in the taste! Off to the way I make it…
- 1½ cup green peas (dry or frozen)
- 4 cloves garlic
- 3 tbsp tahini paste
- ¾ tsp paprika powder
- 2 tbsp olive oil
- Salt to taste
- If using dry peas, soak overnight and drain. If using frozen, then use direct.
- Cook green peas with the garlic till soft. Drain and set aside to cool.
- Grind the peas and garlic along with all the other ingredients till smooth. If too thick, then add the water used for cooking to loosen up.
- Drizzle with some olive oil, after transferring to another bowl.
- Serve with khubbus and some fried chicken or kebabs! Yum...