I am curious. I’ve always been curious. In high school, my friends used to call me Marie-Veut-Savoir (Marie-Wants-to-Know). There are so many interesting things to learn about, yet only a finite amount of time on this planet. How’s one to choose?
On the other hand, maybe some things are better left unknown. I used to think that people who didn’t want to know were naive. But maybe they’re on to something. Recently, I came across an interesting quote on a cartoon by David Sipress: “My desire to be well-informed is at odds with my desire to remain sane”. I was both surprised and sad at how much I recognized myself in it.
What are your thoughts on curiosity?
Hummus with Cilantro Oil & Toasted Pine Nuts
- 1 can chickpeas, drained and rinsed
- 2 garlic cloves
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 cup water
- 1/2 tsp salt
- 2-3 tbsp olive oil
- 1/4 cup fresh cilantro leaves
- 2 tbsp pine nuts, toasted
For a smoother hummus, start by peeling your chickpeas (optional). I find this process quite meditative.
In a food processor, purée the ingredients for the hummus until smooth (chickpeas, garlic, tahini, olive oil, lemon juice, water and salt).
Since I do not own a food processor, I started by roughly mashing the chickpeas with a potato masher, then I added all other ingredients and puréed with a hand blender.
Cilantro oil: In a clean food processor (or mini processor in my case), purée the olive oil with the cilantro leaves until the mixture is bright green and cilantro is finely minced.
To toast pine nuts, heat a skillet over medium heat until warm. Add the nuts and toast, stirring constantly for 3-4 minutes until they are aromatic and a bit darker in colour.
For serving, spread the hummus in a shallow serving dish and smooth the top. Drizzle with the cilantro oil and sprinkle with toasted pine nuts.
Delicious with crackers, bread, pita, raw vegetables, or homemade tortilla chips.
For homemade tortilla chips, preheat oven at 350 F. Cut tortillas into triangles and arrange them on a baking sheet. Brush lightly with olive oil and sprinkle with sea salt. Bake in preheated oven for 6 to 10 minutes, until they are golden.
Recipe inspired by my colleague Linda R, and adapted from Gourmet Magazine.