I decided to wing it and make a salad that I consider a deconstruction of hummus. Instead of blending all the ingredients together, I left the chick peas whole and added the seasonings to make a delicious salad that I could not stop eating.
I admit that the aroma of cumin made me miss being in his mother's kitchen, talking to her as she made the most amazing roti and chick peas and dal and saag. Her pantry smelled like my grandmother's, and she reminded me of my grandmother who was strong and tough on the exterior but warm and loving on the interior. I had hoped to learn cooking Indian dishes from her, but it seems that I am going to have to teach myself in the end.
Next month's supper club theme is citrus, and I am already thinking about what to make. So far my list includes Greek lemon potatoes, orange beef, and key lime cookies.
Amy's Deconstructed Hummus Salad
3 15.5 oz cans of chick peas, drained and rinsed
2 tablespoons dried parsley flakes
1 small onion, finely diced
1 1/2 teaspoons cumin
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Combine all ingredients in a bowl and enjoy!