I am now officially in UK, staying at Trinity College, one of the oldest residence in Cambridge University, built in the mid-1500s and founded by Henri VIII. Famous scientists, mathematicians as well as numerous Nobel prize winners used to stay in Trinity, so it is quite wonderful to know that I am staying where the fundamental science has started.
My body hasn't gotten used to the jet lag. So basically I am writing this post at 3 in the morning (10PM in Montreal time). I guess I have free up some time for food blogging. The past weeks, I have been practising my presentation for the conference in front of various groups of people, those who knows my research and those who doesn't. It gives a good indication on how well I am transmitting my key messages to the audience. The more practice, the more confident that I will be able to answer audience's questions. This is always nervous part of the presentation. You will never know what kind of trick questions that will be asked. The most terrifying moment is not able to answer the question properly.
A while back, I made hummus, great for spreading on bread every morning, rarely I have time to make fancy breakfast in the morning. I create many variations of hummus so I won't get tired of eating hummus everyday. Try to blend some flavours, explore alternatives. For example, tahini paste has a silky texture and nutty flavour, why not substitute with peanut butter or raw coconut butter or even almond butter.
If you like hummus, what flavours would you put in it?
Preparation Time: 5 mins
1 19oz. can of chickpeas (garbanzo) beans
1/3 cup tahini or smooth peanut butter or coconut butter (Artisana Raw Coconut Butter)
2-3 tbsp lemon juice
1 1/2 tbsp avocado oil or olive oil
1 tsp cumin
1 pinch salt
1-2 garlic cloves, crushed
1 apple, quartered (optional)
1 handful of parsley
2-3 tbsp water (if necessary)
1. In a food processor, blend chickpeas, tahini, lemon juice, cumin, salt until smooth.
2. Add in garlic and apple. If necessary, add few tbsps of water if mixture is too thick. Blend in parsley.
3. For decoration, make a circular well on the hummus and drizzle with hummus. Place unblended chickpeas in the well.