Lessons on change from the humble chickpea

When I was a kid, my mother hardly cooked with any spices, let alone cayenne. Truth be told, she doesn’t cook much with cayenne today – she’s a wimp when it comes to heat – but she’s far more adventurous in her 60s when it comes to grub than she was in her 30s. This could as much be about having the time to experiment as it is with being more open to new things, but it’s the thought that counts. My mom embraced change and now she makes food I could never imagine being on our dinner table as a kid. Too bad she lives too far away for me to drop in unannounced to take advantage of it …

Recently I read an article about how hummus is poised to overtake ketchup as the condiment of choice on North American tables. Seems the humble chickpea, with all its amazing flavour (when infused with olive oil, lemon, garlic and cayenne of course) and antioxidants is winning the hearts and minds of beer-swilling, chip-eating traditionalists everywhere. Ketchup – about as American as apple pie and Nascar – is still beloved, but more and more people are opening their fridges and wallets to this delicious Middle Eastern delicacy.

My point: if we can learn to love hummus (I mean, one bite and you’re hooked), can’t we learn to love other things that are good for us too… like exercise, going caffeine-free or embracing that new system at work that will eventually make things easier for everyone?

Hummus can make even broccoli delicious. All it takes is an open mind and a willingness to tuck in. Try it. You may just love it. And apply this thinking the next time you’re faced with a change, especially one that, at first glance, looks pretty pasty and gross.

As hummus has taught us, looks can be deceiving…