The title might make it seem like I’m undermining my own authority. But keep reading, and you’ll understand what I really mean.
It’s easy to come across recipes online that are labeled as “the best,” “ultimate,” or “top-notch.” I have no problem praising my own work – and I know my recipes are truly good. But I’ve never claimed that they are “the best.” Why is that? Because I don’t even try to make them the best. And you might wonder why. The answer is simple: I approach cooking a bit differently – in a more balanced way.
For me, “the best” isn’t just about taste. “The best” means a recipe that balances flavor, health, and ease of preparation. I want my food to be real, simple, tasty, and to strike a balance between time, effort, and the result.
Let’s take hummus as an example. It’s one of those recipes where blogs and websites often compete to produce the best version. The “best” hummus will be velvety smooth, perfectly seasoned, and melt in your mouth. But how do you achieve that? You need freshly cooked chickpeas, carefully peel off all the skins, and then blend them warm with the rest of the ingredients until silky smooth.
How do I make mine? I grab some chickpeas, even cold, don’t bother peeling them, and blend everything together with the other ingredients.
Sure, the first method yields a creamier result. But let’s ask ourselves: is that difference so significant that it’s worth the extra time and effort? For me, the answer is no. My hummus is really good, it’s easy, and I can whip it up in just five minutes whenever I want it.
It’s not always about being “the best” to be satisfied. It’s about what matters to you in the moment. If you want a perfect experience and feel like spending an hour in the kitchen peeling chickpeas, by all means, go for it. But if you want a quick, tasty, and healthy snack without the added hassle, then my recipes are for you.
It’s not about what’s “the best” by someone else’s standards, but about what’s best for you – in your life, with your time and energy. That’s why I say my recipes aren’t “the best” in the traditional sense. They are good, they are simple, and you can make them any time without unnecessary stress. And that’s what I find truly valuable.
And here we come back to the key words that I tend to repeat over and over: balance and sustainability. We need to find a version of healthy eating that balances all the other aspects of our lives in a way that keeps us calm and happy, making our healthy eating sustainable in the long run. Maybe one day, I’ll reach a point in life when I can spend entire days in the kitchen, peeling chickpeas and crafting recipes that are fine-tuned to perfection. But for now, with three little kids, I’m happy to settle for “good enough”.
Really good hummus
Ingredients
- 1 tin Chickpeas or 250g cooked chickpeas
- 100 g Tahini paste about 5 tbsp
- 2 Garlic cloves
- 1 tbsp Lemon juice
- 1 Big pinch Salt
- ½ cup brine from the tin or chickpea cooking water
Instructions
- Place all the ingredients into a food processor and blend until you reach a level of creaminess that you’re happy with.
I am a mother of three with a passion for cooking and healthy lifestyle. My goal is to show all families that it’s actually really simple to cook healthy, everybody can eat great food, feel great and never stress about food.
