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I’m getting a lot of input RE hummus.

Once I added the tahini Jonathan recommended, the hummus improved. But I didn’t realize until today how much it had improved. It’s really very good. Better than store hummus. I didn’t expect that.

He says fresh hummus is best. I should email him about that. I’m wondering if he’s talking about the style they serve in kibbutz dining halls. Call me a traitor, but the best food in Israel (unless things have changed) is Arab food. It was worth getting dysentery for; I can tell you from experience. The falafel they sold in Afula was beyond description. I used to look forward to getting off the kibbutz just so I could have food made by Arabs. The hummus they had in our dining hall wasn’t spicy. I can see how a mild hummus like that would be better on the first day, but it seems like my hummus is getting better. And it’s loaded with garlic and cumin and hot sauce. Highly seasoned foods tend to improve in the fridge.

Last year, I located a lady in Trinidad for the purpose of obtaining obscure peppers. I hooked her up with a pepper forum, and she ended up supplying a lot of people in the US with Trinidad Scorpion and 7 Pot pepper seeds. Last week, out of the blue, she sent me seeds for yellow 7 Pot peppers, which I had never heard of. They’re usually red. That was nice of her. I better get them growing.

I’m thinking about peppers because of that and because of the hummus. My habanero gold bush has already produced a second crop of huge peppers, and I need to do something with them. I’m thinking that the next time I make hummus, I should toss a minced habanero in there. Hot peppers are supposed to have health benefits, such as decimating digestive-tract cancers. And this week I learned that hummus can neutralize a tremendous amount of pepper heat. So by eating hummus regularly, it should be possible to get a decent dose of hot peppers without burning holes in my gullet.

Cayennes would surely be better, though. It still irks me to know that peppers from Home Depot taste better than most of my exotics.

People are telling me to add butter beans to make the hummus creamier. As I recall, the better recipes I had in Israel were very creamy, but here in the US, it all seems a little grainy. I’m not sure. I don’t really care, though.

Today is the sabbath, and every week, the sabbath teaches me something new. This week I am coming to appreciate the pleasure of having the sabbath rescue me from something I don’t want to do.

Yesterday I slaved in the garage, trying to organize things and repair my workbench. It was a long, sweaty ordeal. Were today not Sunday, I’d have to go back in there and get back to it. Hey, I’m not lazy. I’m just pious. No, really.

Heh heh. That worked out pretty good.

As good as a kibbutz-style breakfast is with pita, it would be way better with hot naan or poori. But those breads are so greasy it would be like eating a stack of pancakes.