May is proving to be one busy month! This past weekend, I had the privilege of working with a group of local activists, organizers and artists on a project that I’ve been involved with for a couple of years now. We organize a local film festival that offers “an honest and independent view of Palestine and its diaspora’s society, culture, and political travails through the art of film.”
It’s a very intense thing to organize and I’ll admit that in my journey to ‘find myself’, or whatever you call this period I’m going through, I seriously considered making this year my last year of involvement. Sometimes, when I get too consumed by the voices in my head, I forget all the struggles that still need to be fought. This past weekend, I was reminded of those struggles and reminded of the responsibility I have in helping to make the world we live in a better place to inhabit.
Over the past several days, I have met women who had more strength, courage and beauty than I could ever hope to have. They are artists, musicians, filmmakers, mothers, daughters, photographers, engineers, organizers, friends, family, social workers, and writers. They are the inspiration I prayed for and found. I hope you all are reading this and I hope you know what an impact you’ve had on my life in such a short period of time. Even those of you I’ve known for awhile – I was able to see you in a different light. I hope you all know how amazing you are and how lucky those of us who know you are to have you in our lives. Thank you.
And even though my intense weekend was a rather time consuming one, I did manage to make a little something to keep my culinary aspirations in working order. I decided to try my hand at hummus because I’ve never made it before and it seems like one of those recipes that everyone should learn to perfect at some point.
My mom and my aunts made hummus in a very specific way and I’m still working on trying to get that down. I happen to really love the way my dad makes hummus so I think my take on it was somewhere in the middle. My mama’s hummus was thick and creamy with just the right balance of tart to tahini. My dad’s recipe is a little more coarse in texture with a lot less tahini and a lot more garlic and lemon juice. There’s a hundred different ways to make hummus and you’d think it would be pretty easy to make. While it’s easy to make, it’s also equally as easy to screw up. I honestly don’t think you need to get all fancy with hummus. When you find the right combination, a simple hummus is perfection.
I have to admit, my favorite way to eat hummus when I was a kid was with Doritos. My mama was a big fan so we always had a bag or two on hand to eat with pretty much everything you could imagine. I’d make a big bowl of hummus and plant myself in front of the television for as long as it took to lick the bowl clean.
Here’s the recipe I used. How do you make hummus? Got a recipe I should check out?
1 lb. (1 large can) of garbanzo beans
1 1/2 – 2 tbs. of tahini
2 large cloves of garlic – whole
3-4 tbs. of lemon juice
dash of salt
olive oil, paprika and parsley for garnish
Bring garbanzo beans to a boil. Once boiled, transfer to a mixing bowl and add the garlic, lemon, tahini and salt and mix together with a handheld blender (or throw it all in a blender if you have one) until smooth. Transfer to a serving dish and garnish with a few whole garbanzo beans, dashes of paprika, a little olive oil and parsley.