I don't know how to explain it, but I feel like this marinara sauce has renewed my spirit somehow, even if only just a little. It kind of started with Lent. You see, every year, I usually decide to give something up for Lent, even though I'm not Catholic. I do it for my own growth and development, to challenge myself. One year, I gave up Facebook for Lent. The next I went vegan (and I have been vegetarian ever since). The year after that, I tried to give up baked goods, but it only made me crabby, so I gave in after two weeks. Last year I tried giving up foods made with high fructose corn syrup, but that didn't work out either. This year, instead of giving something up, I'm trying to regain an interest in my lunches and dinners.
Up until the week before Lent began this year, I had eaten a peanut butter sandwich for lunch every working day for the past three and a half years. I got sick of it. I said to myself, "no more!" Lunch should be more interesting than that. So for now, I am having hummus and pita for lunch. I think I have officially perfected my hummus recipe, which I will share with you below.
2 garlic cloves, split, germ removed, chopped
1/3 cup well-stirred tahini
2 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
1/2 tsp ground cumin (optional)
Salt and freshly ground pepper