I can’t remember now exactly why I started a food blog.
I already loved eating. I also enjoyed cooking. I already took photos of certain colorful platefuls that I was particularly proud of. (They weren’t good photos, but still.)
I suppose my girlfriend encouraged me to start this blog just because I seemed so passionate about food/cooking/eating and she thought I would enjoy it. (And I do!)
Food blogging is basically what I expected, plus a LOT more time. (That and all of the rest of your beautiful blogs out there have made me start to care more about how my photos look– despite knowing little to nothing about photography– so add even MORE TIME on top of that.)
So far, though, the most surprising and delightful part of food-blogging has been “meeting” so many sweet and encouraging other food bloggers!
The whole blog award, share-the-link-love, pass-it-on culture is one example of just how supportive and friendly this little virtual community that I’ve stumbled into can be. (Ok, it’s not so “little,” but it is so welcoming that it can feel that way sometimes.)
And since my little blog has perhaps been slow to gain familiarity among those outside the food blog circle, it’s been extra nice and heartening to hear the feedback of fellow bloggers, especially from those whose own blogs I most admire.
In fact, I am grateful that Spontaneous Tomato hasn’t floundered to a halt– as it easily could have done near the beginning– in what they would call a mikka bouzu move in Japanese (literally “three-day monk:” one who tries something out for a very short time before quickly giving up). And I think I owe that in no small part to my fellow bloggers!
So without further ado, let me proceed to thank some of these fellow bloggers by name for several blog awards that they have kindly chosen to pass on to me, before I pass them on to some others! (And I apologize for the long delay with some of these. Too many recipes to share; too little time…)
Since I last posted about (an avocado recipe and) a blog award, I have been nominated for 5 other blog awards. So I thought I’d share them here– with another avocado recipe, for old time’s sake.
(Also following on the heels of my slightly overwhelmingly complicated recipe slash ode to Masala Dosa, I thought I’d toss in a dish that is much more approachable and still so delicious… For the Avocado Hummus recipe, just scroll to the end of the post!)
I know the rules of some of these awards dictate that you display the images of the blog awards or include some random facts about yourself, but since I’ve already waxed rambly and I still want to share a recipe, I will skip ahead to the part where I nominate some blogs I’ve recently discovered that I think you all should go visit! (And if I’ve nominated your blog, you can grab your award-accompanying image by following the link for it above.)
I’d like to nominate:
- 10th Kitchen (for the Lovely Blog Award)
- Crispy Bits & Burnt Ends (Lovely Blog Award)
- Keep Calm & Eat On (Addictive Blog Award)
- Kung Food (Addictive Blog Award)
- Peri’s Spice Ladle (Blog on Fire Award)
- No Such Recipe (Blog on Fire Award)
- Yumbolicious (Versatile Blogger Award)
- A Girl, A Fork and a Spoon (Versatile Blogger Award)
- Fine Frugality (Inspiring Blog Award)
- Big Sis Little Dish (Inspiring Blog Award)
And a big thank you to the awesome blogs that nominated Spontaneous Tomato in the first place!
Ok, it’s recipe time.
This Avocado Hummus, like the Asparagus Risotto I made a while back, is yet another gem from Linda, although I’ve been making this one for YEARS. I’ve made it so many times that I’d actually forgotten that the original calls for two avocados and not just one.
You can really go either way; add one avocado or two! It just depends on if you’d like your hummus to be avocado-y or your guacamole to be hummus-y. Pretty tasty either way.
Print this recipe.
Adapted from Linda McCartney’s World of Vegetarian Cooking.
(Serves 4-6 as an appetizer)
~ 1 can of chickpeas, drained and rinsed
~ 1-2 cloves garlic, crushed
~ 3 Tbsp. olive oil
~ 1-2 large ripe avocados (personal preference!)
~ juice of one lemon
~ 4-5 Tbsp. plain yogurt
~ 1 Tbsp. tahini
~ sea salt and white pepper, to taste
~ ¼ cup fresh cilantro
~ ½ – 1 jalapeño, seeded
~ dash of hot sauce, to taste
~ cilantro, to garnish
~ olive oil, to garnish
How to make it:
1. Add the chickpeas, garlic, and olive oil to a blender or food processor, and mix. (To make things easier on your blender, you can add some of the lemon juice or yogurt at this point as well.)
2. Once the garlic and chickpeas have a head start, and are well chopped or smooth, add all of the other ingredients, and blend until smooth.
3. Garnish with some sprigs of cilantro or a drizzle of olive oil. Serve chilled with pita bread, chips, pita chips, or fresh vegetables, like carrots or bell peppers, for dipping. (Or spread on sandwiches!)
Print this recipe!
> Pita Chips with Labne Olive Oil Dip
> Crema de Aguacate (Mexican Avocado Soup)
> Vietnamese Avocado Smoothie, two ways