Like most creative types, I can be a bit absent minded from time to time. Before I fly, I’ll normally make a trip to Whole Foods or any local healthy food shop for airplane snacks. In a recent “auto-pilot-daze” I walked into Whole Foods on Columbus Circle, basket over my arm, in the same manner as I carry my handbag. I selected my usual veggies, water, hummus and most likely was chatting on the phone at the same time. If you have ever had the pleasure of shopping at Whole Foods on Columbus circle – the escalator is smack dab in the middle of the shop. Finished with my shopping, I went up the escalator, walked up Central Park West, into my mother’s flat, put my bag on the counter as I always do and looked down shocked to see the Whole Foods green basket filled with my veggies. Confused, I realized that I just walked out of the store and forgot to pay! I started laughing but what should I do? Should I go back and pay? Should I just forget it? Why didn’t they stop me? My brother came over and I told him and he just rolled his eyes and laughed. I was going to miss my flight if I went back – I called Whole Foods, spoke to the Manager and told them what happened – laughing to the point where he could barely get the words out – the manager just said “lets just say you are a good customer, bring back the basket back next time you’re in town”.
Sweet peas ready to blend…
Sweet Pea Hummus
2 cups frozen peas, (about 2lb in the pod)
¾ t cumin seeds, toasted & cooled
1/2 cup fresh cilantro leaves
2 garlic cloves, smashed & chopped
¼ raw cup tahini
1/2 t fresh lemon juice
1 t coarse salt
1/4 t crushed red pepper or cayenne
Cook peas in very salty boiling water for 2 minutes until bright green. Drain and cool.
Coarsely grind cumin seeds in an electric coffee grinder or crush with a mortar & pestle.
Add to a food processor with the cilantro and garlic and finely chop.
Add peas, tahini, lemon juice, salt, and pepper and purée until desired smoothness. I like the hummos to be a bit chunky.