In honor of the first day of first grade—during which I already recieved many artful portraits and professions of adoration–a simple math problem:
1 can of chickpeas +
1 cup of orange juice +
1 teaspoon white “mellow” miso +
1 teaspoon minced ginger +
1 teaspoon minced garlic +
1 tablespoon liquid aminos (or soy sauce) +
1 tablespoon tahini +
8-minute Orange Miso Hummus* of the most delicious flavor (and perfect texture) that is shocking in its simplicity and fabulousness considering it was a completely spontaneous “post-evening run and I need something to take to eat tomorrow” creation.*I might like it even more than its slighly more sour cousin–Lemon Miso Hummus–because it brings a certain sweetness akin to that of unassuming six-year-olds versus the slightly more skeptical ten-year-olds I’m used to teaching. I wish I had a glamour shot of this, but I was too busy packing it into my lunchbox for snack on the first day of school……and then using it as a base for my seasoned squash-and-crumbled sprouted tofu wrap (in a Rudi’sgluten-free spinach tortilla) for lunch today.
I’ll let the numbers speak for themselves.
Note: I originally wanted to call this Asian Orange Hummus, but I kept thinking Agent Orange Hummus, which was funny at first because it put me in mind of spies and my obsession with Alias. Then I remembered (after searching the internet) that Agent Orange was used as a weapon during the Vietnam War and somehow the whole thing just seemed really wrong.