I write this sitting on the kitchen floor.
(Any day you get to go even a little bit Cassandra Mortmain1 is always a good one, no?)
I am eating this incredible hummus out of a glass Tupperware, also on the kitchen floor, and that was what made me go get my laptop to write to you: I wanted to remind you about the possibilities of hummus, the extreme joyous possibility of making a full dinner out of hummus, and also to say to you how incredibly easy it is to make unbelievable hummus at home that feels substantial and silky and swish enough to serve as a full meal. With stuff on top! You can top it with a tangle of slick greens doused in olive oil and lemon; you can top it with roasted cubes of sweet potato and butternut squash (sold, often, as “soup mix”); you can top it with diced cumin-scented lamb2. You can do what you want! Serve it with flatbreads! It’s a whole dinner!
Especially— and not to give away the secret right up top, but I will anyway— if you make the hummus yourself from a jar of chickpeas, and blitz it ultra ultra3 smooth, and then you reserve a third of the chickpeas to put back through the ultrasmooth hummus. This makes it feel substantial! And delicious!
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