Happy Wednesday! Of course I post on Monday about being able to write more frequently on here and then the next day have a 3 hour staff meeting with no outside lunch break. Go figure. Anyhoo, I am back with yet another quick recipe to throw together. I went crazy on Sunday and made almond milk, hummus, carrot cake quinoa cookies (not up to par for me), banana bread muffin tops, and a dinner of brussel sprouts, kabocha squash, and pan seared tuna steaks. Ok, Neil made the tuna, but there was still a lot of time spent in the kitchen!
This hummus was my first attempt and I think it turned out pretty well (so did Neil as he devoured it). There are a million variations on hummus based on what you prefer in terms of add-ins, so this is a good recipe to start with and then you play around with it to suit your tastes.
– 2 cans chickpeas (or you can use about 2 cups of freshly cooked)
– 1/3 cup tahini
– 2 garlic cloves
– juice of 1 lemon
– 2 Tbsp water
– 1/2 tsp paprika
– 1 tsp cumin (optional)
– salt to taste
- Place all ingredients in a food processor/blender and blend until pureed. Add salt amounts slowly and taste in order to determine your ideal saltiness. I would start with 1/2 tsp and work your way up in 1/2 tsp increments.
This made a pretty good quantity of hummus, so if you don’t plan on eating it frequently, I would halve the recipe (use a little less than a 1/4 cup of tahini).
I have come to the conclusion that I may have to get a food processor. Some drier mixtures such as this one are hard to make in the Vitamix. Don’t get me wrong, that blender is still one of the most amazing things in my life, but this weekend there were two things I made that just would have been better in a processor. I had to take this hummus out at the end because it was just easier to add the spices and mix by hand than to try and get the Vitamix to blend them in.
If anyone has food processor recommendations, I am all ears!
Just so there are more pictures to feast your eyes upon, here is a miniature picture of our dinner that night:
This was actually how much I ate. MMM veggies:
Also an exercise update: my legs are so sore from my workout Monday night. I love it. I hadn’t done a dedicated leg day since before the honeymoon. I ran a mile warmup and didn’t have too much trouble with my knee. I was needled again yesterday at work so hopefully that is able to resolve my running problem and soon I will be back to logging the miles. Fingers crossed.
Question of the day: What kinds of hummus do you like?