There are about a bazillion recipes for hummus in the world. I counted them all, so I know. Here is another one. I used canned beans and red peppers from a jar because, not that I have to explain myself to you people….but I didn’t want to have the oven and stove going all morning. I just wanted to make a quick dip to chill for later. If you choose to cook your own beans and roast your own peppers, congratulations. I do it sometimes too but today just wasn’t the day.

• 2 cans garbanzo beans drained and rinsed
• 1/4 cup roasted red pepper (I used the convenient jarred kind)
• 3 cloves of garlic
• 2 T basil olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. curry powder of your choice
• 1/4 cup almond milk (or water or whatever to make it the consistency you want)
• 1/4 cup sunflower seed kernels

1. Put the peppers in the blender, start on slow.
2. Add the sunflower seeds and watch it splat around like crazy.
3. Add the garlic (whole is fine, the blender will do the work)
4. Slowly add beans and let them blend as you go. As it thickens add the olive oil and then the milk/water.
5. Toss in the salt and pepper
6. Add more beans until they are all in and add as much liquid as needed to make it the way you like it.
7. Chill it for a couple of hours and enjoy. I like it kind of light and fluffy so I might have put in more of the liquids. Make it how you like it. I have made hummus by smashing the beans with a fork and it was chunky and delicious, but smooth is a nice alternative.

Do a search for green leaf bug and you will find many many many photos of this very same little chick/dude. I have no idea why this lovely creature came to land and stay on our deck all day today, but it’s a nice change of scenery.

Today I am craving a bit of my favorite food, Vegetable Korma from a restaurant too far away to drive in this heat. I decided to make it myself. I have an old recipe that had butter, yogurt, milk, chicken. Well, since we stopped eating meat the chicken isn’t going in today. I’m trying to cut out as much dairy as I can so I got coconut yogurt and almond milk. We shall see how it goes. I will post as I go.

As of 1:40 PM, the oil is in the pan and the spices are about to go in. (and I’m typing this, but we’ll assume you know that from now on)

2:30 vegetables are chopped and it’s time to go get the 13 year old nephew from school. More cooking later.

5:11 Sauce is made, vegetables are in, simmering and smelling like loveliness.

7:00 PM, we had supper….I am sorry to say this was not the Korma I need:( I think I can’t quite get  that  certain flavor and richness that is what I crave. The spices I put in don’t quite hit it either…hmmm I’ll try again sometime, but until then I’ll make the 25 minute drive to another town and enjoy the real thing.

1/4 cup peanut oil

2 bay lieaves

20 cardamom pods,, green cracked open a bit

10 cloves

10 coriander seeds crushed

5 cloves of garlic

1 yellow onion

2 potatoes

2 large carrots

2 T. fresh finely chopped ginger

1 cup coconut yogurt

2 cups almond milk (original or unsweetened)