Well, my first week of being unemployed feels just like the beginning of the last 15 summers: like vacation. Except for the daunting task of applying for unemployment part. And the resume and cover letter writing and scanning transcripts part. And the figuring-out-what-I-want-to-do-for-a-job part. And health insurance. Hmmm, I guess it’s not feeling like vacation all that much.
The truth is that in between planning and preparing for leaving for the Pacific Crest Trail next week, I have had to ponder some questions about what is really important to me in a job. What is my priority (besides paying the bills and health insurance)? And the truth is, my priority is to keep the same work schedule that allows me to pursue my passion of hiking and being outdoors AND pay the bills and have health insurance. I DON’T WANT TO WORK SUMMERS! Yes, I am spoiled.
I received my first ever official “pink slip” on Monday. And in that same envelope was notification that ONE social worker position will be available in the program I was just laid off from and I can put my hat in for it (it will have different responsibilities than my last job). I called my supervisor and she said if I was interested they would be flexible and I wouldn’t have to come back until fall and maybe work a few days this summer helping with enrollment. It was also brought to my attention that a program similar to the one I was in (but down the street from my house!) has a social worker position open that would start in the fall. Same teacher’s schedule. Oh, what is an avid hiker to do???
Elizabeth Gilbert, in her book Big Magic that I mentioned in my last post, has a chapter devoted to “Don’t Quit Your Day Job”. I say, especially if said day job lets you do what you LOVE to do. Both in and away from work. I have to admit this speaks to my default responsible nature, I can’t help it. And I am having SO much fun with all the things I have been pursuing in the last 5 months, I like the idea of being able to continue doing it AND be gainfully employed. It also doesn’t help that I have been to the doctor’s office twice now since last week and I have an ultrasound today and the thought of not having health insurance is SCARY. My mind is awash with decisions.
Decisions, decisions. Sometimes I am not so good at making up my mind. Especially with what feels like a big decision. It’s that whole Paradox of Choice thing. Have you read that book?
Well, enough of that for now and not to leave you hanging but…on to the recipe.
I don’t know if you know this but hummus is ONE OF THE EASIEST THINGS TO MAKE.
And, despite what you think, you don’t need chickpeas to make it. There are tons of hummus recipes out there that use a variety of substitutions for beans (like parsnips, zucchini, walnuts, etc) because what really matters is the flavors in the rest of the ingredients.
#pumpkin #tahini #oliveoil #lemon #oregano #cumin #salt #garlic
I love pumpkin because it provides the creamy consistency that you find in typical hummus. Walnuts can be a bit grainy (unless I have time to soak them first) and zucchini gets watery after awhile. Pumpkin provides plenty of fiber and vitamin A, so it’s a hit with me. Plus, you don’t taste the pumpkin at all. No, really. I ask all my friends that try it and they tell me they can’t taste it so it’s true. That or they love me and are liars.
I’m going with it’s true.
I like to toast and grind my own cumin seeds, the flavor is much more potent when I do this. Powdered cumin is fine, too, if you are short on time.
You can buy the cumin seeds, toast for a few minutes in a pan (until you can smell them) and then crush them either with a pestle and mortar or in a spice grinder (in my case it’s a coffee grinder because I don’t drink coffee).
Basically, you are then going to throw everything in the food processor and mix until smooth. If you are not going to dehydrate it, add 1/4 cup olive oil now. Otherwise, you can add the oil after or on trail. Usually for day hikes, I just put this in those mini containers, add some olive or sesame oil and eat with carrots, Garlic Cilantro Crackers or plantain chips (from Trader Joe’s).
This year, I am trying it on my backpacking trips to replace the hard cheese I have been taking to eat for lunch. I feel it will be lighter, last longer, and help me keep dairy out as much as possible. That stuff is like CRACK.
So, here I kept some of the hummus to eat now and spread the rest out on a jelly sheet in the dehydrator as evenly as possible (I’m not good at frosting cakes, either).
Let it dry completely, flipping part way through to get both sides.
Break it up in the food processor and pulse until a fine powder. Carry it in a mini plastic container or snack Ziploc with a few packets of olive oil you can find at Minimus.biz.
What I am learning about dehydrated hummus is that you DON’T add water to cover like other backpacking meals I make, you slowly add water until you make a paste or consistency of hummus. Runny hummus is gross and won’t stay on your cracker!
If you like a little kick and/or color to your hummus, feel free to sprinkle on cayenne or stir in some roasted red peppers for those of you who can enjoy nightshades!
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. And if you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure.
Paleo (Bean Liberated) Hummus
Prep Time
10 minutes
Total Time
10 minutes
Course: Snack
Cuisine: Nightshade Free, No Dehydrator Needed, Paleo, Vegan, Whole Food
Servings: 2 cups (fresh)
Ingredients
- 1 15 oz can pureed pumpkin
- 1/2 cup tahini
- 1/4 cup olive oil If dehydrating, add later.
- 1/2 a lemon juiced
- 1 tablespoon minced garlic
- 1 tablespoon Cumin ground
- 1/2 tablespoon oregano dry
- 1/4 teaspoon sea salt or to taste
- cayenne optional
- roasted red peppers (optional)
Instructions
- Mix all ingredients in a food processor until smooth. Omit oil at this point if dehydrating.
- If eating now, drizzle on some extra olive or sesame oil and eat carrots, crackers or chips.
- If dehydrating, spread onto a jelly roll sheet and set in your dehydrator on fruit/veggies until completely dry. Flip over when partially dry.
- Break up dry pieces and pulse in food processor. Scoop into snack ziplocs and store with an oil packet.
- On trail, slowly add water and stir/mush until you reach the consistency you like, then add the oil packet.
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