The sun is setting and the sky is all blue and orange with streaky clouds.  Today was warm, too much for my jean jacket and I removed it while I shopped on South Granville.  I picked up a soft track suit at TNA for the flight to Europe in June.  Time is passing quickly, before I know it I’ll be on the beach in Barcelona.  For now though I’m here in my studio.  The fairy lights have just gone on and they twinkle draped over my books and tarot decks on the window sill as the home slowly darkens.

Tonight I wanted to keep it really easy meal-wise so I sliced some warm pita bread, marinated some lamb pops and made my super easy loaded hummus.

You Will Need: 

For The Hummus

• 2 small cans chickpeas, drained and rinsed 
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup cold water more or less, as needed
• 1 -2 medium garlic cloves roughly chopped (if you have time to roast them in the oven it will taste even better).
• 1/2 teaspoon cumin powder
• 1/8 teaspoon smoked paprika
• 1/2 teaspoon Himalayan pink salt
• extra virgin olive oil

For The Salad

• feta or fresh goat cheese crumbled 
• Olives (I used a mix)
• roasted red peppers diced
• Cherry tomatoes cut in half
• fresh parsley chopped
• fresh spinach chopped