I’ve been making hummus off an on since 1998, with many techniques and recipes. For awhile I got lazy and started buying store bought – I became particularly fond of 40 spice hummus by Tribe, and then they stopped carrying it, which prompted me to start making my own again, and to try to replicate the recipe. I used to use canned chickpeas, but have decided that starting with dried chickpeas is worth the effort to produce really smooth hummus. Another trick is to add a little baking soda while cooking the chickpeas – that seems to make them break down and end up really smooth. This recipe only has about 25 spices if you count the individual spices in the garam masala, but it’s close enough in my book.
Spencer and Meg sang with the children’s choir at a morning service. The grandparents came to watch too. We all had brunch together after. Rob accompanied the children’s choir in the morning and then played with the worship band at the afternoon service. We loved celebrating with our faith community.
On Christmas Eve, we had dinner at the Dibble grandparents, Spencer read ‘Twas the night before Christmas, and we opened presents from the Grandparents. Then the kids struggled against sleep until they passed out. Meg woke up first and we opened stockings. Then we video chatted with the Felty grandparents and opened presents with them remotely. Then brunch with the Dibble grandparents and Grandma Grand. Then the rest of the presents. We passed the rest of the day relaxing and playing. Merry Christmas to all and to all a good night.
Spencer got his prizes from selling popcorn for Boy Scouts last night. He is so excited that he wanted to play with them right away. This is harder when there is some assembly required. So we put the tin can robot together tonight. The kids were absorbed for almost an hour, but disappointed to find that it would not clear the table for them when it was finished.
This dish has many of my favorite things – the tomato sauce and noodles of a traditional lasagna, spinach found in many vegetarian lasagnas, and eggplant found in Greek dishes like moussaka.