Sorry for keeping you all in suspense about Iceland.
I haven’t even gone through all (6000!) photos Rob and I took while we were away. Suffice it to say, we absolutely adored our trip and a week wasn’t nearly enough time to do everything. We packed it all in though.
We went horseback riding with Icelandic horses into the countryside, were mesmerized by numerous waterfalls, eagerly awaited the next spurt from the geyser, hiked between the separating North American-European tectonic plates, attempted to hike up a volcano (yes, THAT volcano) but instead ended up in a magical land possibly filled with elves. We hiked up other hills, treated by natural hot springs at the top. We touched a glacier and then had fun watching where icebergs merged together before heading out to sea. We visited a lava tube, more lava fields and even a pseudo crater. The windy south-west peninsula brought us to steep black cliffs, isolated lighthouses and beaches.
Everyone is amazed that I managed to keep up with my vegan eats while in Iceland. It was actually quite easy, since our hotel had a fabulous breakfast buffet and it was right next to a glorious restaurant, Glo. Each day, Glo has 3 main meals: one raw, one vegan/vegetarian and one meat. You get to pick another 3 salads to complete your meal… along with as much hummus as you want.
Suffice it to say, Rob and I ate a lot of hummus while we were away. Not only because their hummus was incredible, but also because we brought our own. Security made us check it into our luggage (apparently hummus = paste and cannot go through security), but it makes for a very portable snack while travelling.
I made two batches of hummus before we left. This was Rob’s favourite. Adapted from Rebar (also posted here), it adds a unique twist to traditional hummus, using cashews and chickpeas as a creamy base, spiced with ginger, cumin, coriander, cilantro, mint and lime. Use it as a dip for fresh veggies, or roll into into your next Swiss chard wrap.
1/4 cup canola oil
one 1 inch piece of ginger, peeled and thinly sliced
one 540ml can cooked chickpeas, drained (or 2 cups cooked chickpeas)
1/4 cup cashews, roasted
juice of one lime
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp Aleppo pepper, or to taste
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1. Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool.
2. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. If your blender or food processor is old, you might want to toss in some extra liquid (water, more lime juice if you like it citrussy) to help your blades along.
Makes 2.5 cups.