Turns out, I drink a lot when I am happy. I also drink a lot when I am sad, but that’s a different type of drinking altogether, usually accompanied by a large measure of self-loathing and inappropriate texting and writing that I burn or tear into small, tiny pieces so no one could possibly read what I have written. Although I have been sad, I have avoided that type of drinking for obvious reasons, but also because it is hard to pull back from the edge when that gets started. #ItsInertia
But I digress.
As I write this, I am having my third glass of wine today, stirring cranberry curd, and thinking about my friend Bonnie. I just stopped by her house earlier in the day to see if I might catch her at home. She has a job that takes her all over the world to Africa and Asia and South America, and then she comes home and is a single parent to three kids. In short, she is a SUPERWOMAN.
Today when I stopped by we drank wine, caught up, and I sat in her kitchen and watched her cook.
Did I mention that she is an excellent cook? Like, a completely and amazingly intuitive cook with a wide range of culinary knowledge, picked up the way it should be picked up: through experience. She has managed to bring home all of the flavors (and many of the native spices) of the places she has traveled, and today she shared some of it with me in her toasted cashew hummus.
This stuff is AMAZING. Like, so creamy and delicious, with the cashews elevated by their brief sojourn in the oven. The spice is subtle and balanced, and people of all dietary stripes can dive in without reservations. I am not a huge fan of regular hummus; it is somehow rather pushy, and I get sick of it after a few bites.
This hummus, though. THIS. it’s more of a sly wink than a gaping leer. And it was seductive as hell.
Toasted Cashew Hummus
Note: Make this hummus at least a day in advance, refrigerate, then allow to come to room temperature before serving.
1 cup jumbo cashews, roasted in sea salt
2 garlic cloves
3/4 c. water
1/4 c. tahini
2 T. fresh lime juice
1 tsp. ground cumin
1 can chickpeas, rinsed and drained
2 tsp. chopped fresh cilantro
Preheat oven to 350 degrees
Spread cashews in a shallow baking pan and toast for approximately seven minutes, stirring occasionally. Cool.
Pulse garlic in food processor until minced. Add all other ingredients, including cashews, and mix until smooth. Chill overnight, then bring to room temperature and serve with chopped cilantro.
I like it with anything gluten-free, but it’s hummus, for god’s sake, and should not be taken too seriously.
Other than bourbon cocktails, this may be my new favorite snack with friends. What’s your favorite snack?