I dream of owning a house now, I think of it every day. I've outgrown the boundaries of my family's home; I can't drift much longer. The days repeat themselves and by Thursday I'm second guessing if I missed any deadlines for the week. There's not a lot of purpose here right now.

There were years of me questioning what I wanted from life. Thinking the seeds I had sown were somehow rotten, stunted, cicadas that would spring in 7 or 13 years. But I put that all off and think about food. I think in terms of recipes, in terms of future cookbooks I want to author. I think more and more of having kids of my own with a person I love very much and the packed lunches I could make, working from home and poaching fresh, almost orange-yolked eggs every morning.

After Cynthia's baby shower post the other day, I had some extra ingredients in the fridge. I built this recipe off a soup, an afterschool snack for a future child. Whether it's Lana or one of my own, I'm already planning ahead.

Cauliflower Harissa Hummus

This is a super easy recipe and the hardest thing about it is finding the ingredients. With this one, the spice level is a little high, so you can adjust to your tastes. I paired this recipe with a homemade flatbread as well, using this recipe as my base and adding a little sour cream.

Ingredients:

1/2 head of cauliflower, tossed in oil and roasted at 425*F for 20 minutes, as in here
15 oz can of chickpeas, drained
2 cloves garlic
2 TB harissa (modify to your taste buds)
1/3 cup tahini
2 TB sour cream
Juice and zest of one lemon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

Directions:

Allow for your caulflower to cool before handling in this recipe
Put all ingredients in the bowl of your food processor and pulse until chickpeas and cauliflower are processed, it will be a little chunky
With motor running, pour in olive oil slowly, checking halfway through to see if you have achieved your desired consistency
When it is how smooth you like it, turn motor off and transfer to a bowl
Allow to rest for half an hour in the fridge for flavors to meld and serve with pita, flatbread, or other vegetables