Tastes change. It’s frustrating actually. We like to think that our likes and dislikes are static – that the things that make us “us” are unchanging.
For example; I’ve always hated hummus. However, like any curious sucker for punishment I kept tasting it over and over and recoiling in horror as the acrid taste and obnoxious texture choke-slammed my mouth into oblivion. Even in cooking school when I was charged with making the sticky substance to my own hypothetical liking, I loathed it.
My girlfriend though? She loves the stuff. Seeing her enjoying some leftover Halloween potato chips with some hummus dip recently got my masochistic curiosity primed again. Before I knew it, my arm reached out, snagged a chip, scooped a generous glob of hummus and plopped it all into my kisser. Boom.
The nutty, tangy and spicy flavour embraced my mouth in a bear hug. It mingled with the salty crunch of the potato chips like a subtle waltz of forbidden love between star-crossed courters and the umami was the music that they danced to. The thick and grainy mouthfeel that I used to despise was now rich, robust and insistent. Another chip was in my hand before I knew it. And another. And another. “Stop eating my chips!” protested Ashley. Or something to that affect. My mind was elsewhere – lost in the waltz. It must have been worthy of Snapchat because I remember her taking a Snap as my greedy hands went for yet another delicious morsel.
I immediately wanted to make my own hummus creation from scratch. For a few dreamy moments I wracked my brain to remember the old recipe from Academy Canada that I could tweak with a bit of this and that, but no dice. A little bit of googling and 10 minutes on Pinterest helped me to instead create this incredible concoction:
1 can chickpeas
½ tbsp peanut butter
½ lemon, juiced
1 clove garlic, minced
1/8 teaspoon cumin
¼ cup olive oil
½ cup roasted red peppers
½ tsp salt Directions
Simply add all ingredients to a blender and blend until smooth. Foods that go great with hummus: Potato chips, tortilla chips, rice rusks, carrots/carrot sticks, celery sticks, so sexy u are cucumber slices, naan bread, sushi, crackers, melba toast, baked pita bread, bread sticks, condiment for wraps and pitas, stuffing for chicken breast, dressing for garden salad and a side for unique cold plates.
It’s worth mentioning that most humus is made with a yummy substance called tahini, but it’s not that common in rural areas and as such I went for a more accessible version of this decadent paste.
Having even small parts of your identity shaken up can be weird at best, painful at most. Whether we like it or not, who we are does and will continue to change and evolve over time. New relationships, new knowledge and facts, new spiritual revelations and everything that leaves a mark on our minds, hearts and souls will change us. While I used to scoff and say “hummus schmummus” at even the mere mention of this incredibly healthy snack food, it’s now one of my favourite foods and my latest obsession…well, one of two.