It's strange to be sitting in bed writing about peanut butter hummus when thousands are camping out in Egypt's Tahrir Square, desperate for freedom and change. I keep asking myself, "Have I ever wanted anything that bad?"
Everything--even the cooking in my kitchen or yours--happens in a context. This week, that context seems more dramatic than usual. I am praying for the people to prevail. It's funny how America likes to talk up democracy. I think we champion predictability more than we champion justice. This is our chance to walk our talk. I hope we don't fail.
In my little world, I'm taking kids to the park, filing taxes, eating kimchi (that jar is never-ending!), and making peanut butter hummus.
Peanut butter hummus?! So creamy, easy, and delicious. As Nigella says (this is her recipe), without the "clagginess" of tahini. I remember my mom used to make baba ghannouj with peanut butter. No such thing as finding tahini in Bellingham in the 1980's. If toast is all you're using peanut butter for, you're missing out. Wyatt came home after church today and ate a huge plate of this. With all the unrest in the world, I'm hard-pressed to think of anything more satisfying than feeding loved ones or breaking bread together.
Peanut Butter Hummus
I didn't make any adjustments to this recipe. And since I always benefit from her commentary, here's the recipe in Nigella's voice: