We’ve recently welcomed a new addition to our family. He’s a black and white ball of fluff, snuggles, and mischievousness whom we’ve named Boy (from the New Zealand movie “Boy”) and I absolutely adore him. He’s hard work though, and I’m terrible at being tough. And so even though I end up shrieking in pain every time he digs his claws into my jeans to climb his way up to my shoulder, I still just can’t muster up the courage to discipline him and make him stop – I mean how cute is it that such an adorable little life form wants to be as close to me as possible and be involved in whatever it is that I’m doing?

But it has meant that my normal routine of cooking has been disrupted somewhat, because if I spend too much time in the kitchen and not enough time giving Boy some attention, then the yucca plant ends up suffering. And when I do give in and play with him, he ends up sleeping on my lap and that’s just so cute that I can’t possibly pick him up and put him down on the cushion and carry on with my kitchen antics.

This is also a great snack to have on hand for when friends come around in the evening. Try chopping up some coloured peppers as well as some baby lettuce leaves that can act as cups. Scoop up some hummus with a vege stick and wrap the lettuce leaf around it and voilà! A delicious and fun snack for the evening.

Ingredients

1 can chickpeas
2 roasted red peppers (out of a jar is fine!)
2 sundried tomatoes
1/4 cup tahini (sesame paste)
1 clove garlic
juice of one lemon
2 tablespoons olive oil
pinch of cayenne pepper
1/2 teaspoon ground cumin
freshly ground salt & pepper

Instructions

Drain the can of chick peas and rinse thoroughly under cold water.
Add the chickpeas along with all the other ingredients into a small processor and blitz until creamy and smooth.
Serve with carrot sticks, celery sticks, baked pita bread pieces, or baked tortilla chips.