[The Oatmeal Project, No. 27: Hummus and Green Olives]
Hummus doesn’t really need pita bread when we’re around because we love it so much, we eat it with a spoon.
So perhaps that’s why we didn’t see it so odd that creamy, protein-packed hummus and cracked green olives topped our oats — also something we eat with a spoon.
Naturally, we love this combination for each of its components parts — the bright green olives are so good we actually ate the entire container after we finished the oats — but something about this bowl really stood out to us for long-term potential. It was familiar, comfortable, solid, with just enough salt from the olives to keep it interesting. We didn’t have to go anywhere to have fun. We didn’t have to do anything to prove that we do. We could just sit in our pajamas, casually flipping through a cookbook, not having to say anything, just being happy to be there, which could have been anywhere, at that moment.
Savory Oats with Hummus and Green Olives
We know. It’s a little bit unnecessary and ridiculous to type out a “recipe” for this, but we just have to because something about this bowl of oats on Sunday afternoon was very very important. Try it. You’ll see.
steel cut oats
squeeze of lemon juice
salt to taste
whole green olives
Reheat steel cut oats with a little extra water. Stir in a squeeze of lemon juice and a very generous pinch of salt.
Top with creamy hummus, a drizzle of olive oil, and big, bright green olives that have been cracked open with the side of a chef’s knife to remove the pits.