A new post! Jen here. I know it’s been way too long. I have cooked some. My kids haven’t starved. But we’ve been having a grand adventure homeschooling, and I’m not blogging much right now, but I am learning about physics, the American Revolution and Ancient Egypt. In fact, it’s our Egyptian studies that got us in the kitchen for schoolwork today.
We’re reading through a fun book this year, The Egyptology Handbook: A Course in the Wonders of Egypt, one chapter a week, and this week’s chapter, “Eat Like an Egyptian” (Lesson 11) includes a recipe for making hummus. My 7 and 51/52 year-old daughter and I did this together, but I didn’t think about photos until the end, so I apologize that you can watch us pick the lemons from the tree in the backyard (a friend just gave us this tree, since our own lemon tree has had a pitiful existence, and looks more like a Charlie Brown Christmas tree with thorns than anything else), or smash the chickpeas, or squeeze the lemons and garlic, but you can see the end result.
We used one 15-ounce can of chickpeas, drained, the juice of two Meyer lemons (when you’ve got 2 kids, sometimes you have to squeeze one lemon apiece), used our garlic press for the garlic cloves, smashed the chickpeas with our potato masher, and blended everything with a rubber spatula. I can’t tell you how much sesame oil we used, but it probably was around 2 tablespoons . . . we poured straight from the bottle and stirred. Oh yeah, and don’t forget to add the salt, even though the instructions fail to say when to add it (although we liked it both before and after adding salt). We did it together because my 8-on-Monday-year-old daughter doesn’t have enough upper body strength to smash and squeeze and use the can opener without help. But she loved it – declared it the best she ever had. (And I think we’ll be working on upper body strength for our P.E. classes.)