Cashewed hummus

Some of you may know that food writing doesn’t pay my bills. I do writing and event planning to pay the bills, and my current events contract has me running around like a madwoman.

So, my darlings, I’ve been living off of hummus. To be precise, I’ve been living off of Lucy Waverman’s hummus.

This is no ordinary hummus. Eliminate all associations with chickpea mush that tastes like nothing. This hummus is delicate, subtle and nutty. It’s made from dried beans, soaked overnight and then cooked with thyme. The addition of toasted cashews provides a mysterious depth to it. It’s really simple, and aside from having to remember to soak the chickpeas overnight, it’s really quick.

If you’re lazy, you can also use canned chickpeas (one can should do the trick). It doesn’t taste nearly as good, but it works in a pinch. Just be careful – don’t be like me last week, when I dropped a can of chickpeas on my bare toe. Ow.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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