Journal // At home with Emma Badeia
Ceramicist Emma Badeia has shared some words and images that describe her experience of lockdown in Raglan - as well as her delicious beetroot hummus recipe.
Beetroot Hummus
One can of chickpeas, drained
One generous tablespoon of tahini
Juice of one lemon
Four-ish cloves of garlic
A good dousing of olive oil
Salt and pepper
An inch or so of fresh ginger
Half a beetroot, roasted with olive oil and salt Fresh rosemary
A little honey
Combine all ingredients in a blender. Don’t be shy with the olive oil If you are after a smoother consistency. I can only recall one time that got I it spot on first go, but tasting and adding ingredients until it’s just right is the best part. This recipe is super adaptable towards whatever takes your fancy or is growing rampant in your garden. The first six ingredients offer a base, run wild with the rest.
The world is a different place to the one I woke up to a month ago. But the rooster next to the house bus in Raglan that I get to call home still crows just in time for me to catch the morning sun.
For real, isolation has not come without its challenges, and the weight of ‘worldwide pandemic’ has seemed a heavy load from time to time that even a solo dance party in the kitchen struggles to shake. Along with the daily call to release anxiety and expectations, has come the freedom to sink into intuition and trust. Seems it’s a game changer.
Food is a big one for me, and provides fertile ground for this practice. The kitchen has been a place of strength and joy during the isolation period – territory where I have taken delight in the routine and found power in my ability to look after my body’s needs. Included is my hummus recipe, a staple that is nothing short of delicious and will love up your immune system. I have been enjoying it with fresh greens from the garden, or straight off the spoon.
In the meantime, kia kaha, tread lightly, and I look forward to hugging it out with you all asap.
