Sunday, March 30, 2014

Recipe Thursdays (On a Sunday again) - HUMMUS

My blender is my best friend
 At potlucks or parties you can usually find the meat eaters happily munching away on some buffalo chicken dip or maybe some seven layer dip with ground beef. When I was a vegetarian with no cares in the world, I remember eating a dip that I'm pretty sure was basically just three different kinds of cheese mixed with mayonnaise. It was delicious but I probably consumed a day's worth of calories in ten minutes. Now my options are more limited. 

I was up late the other night and wanted a snack and I wasn't too tired so I decided to try to make some hummus. It was a solid decision on my part. The best thing about hummus in my opinion is that it's so easy to personalize. I don't think I will ever stop being obsessed with sun dried tomatoes so I threw some in my blender with the chickpea mixture and I had sundried tomato hummus! You can sub anything for the tomatoes. You like olives? Throw some Kalamatas in there! Add some extra garlic or some more lemon! You can even switch the chickpeas with some edamame for edamame hummus. 

I brought it to work and made basically everyone I know try it and it was loved by all. So here's the recipe and whip up your own.  I like to serve it with pretzel chips or the "Food should taste good" olive chips! 

"Whatever you want" Hummus  
1 can of chickpeas
1/4 cup tahini
1 clove of garlic
3 tablespoons lemon juice
2 tablespoon olive oil (you might need to add a little more to achieve the consistency you want
1/2 teaspoon salt
1/4 cup whatever you want 

Add all of your ingredients together into the blender and blend until you get hummus.  Done.  

In the picture to the left you can see that for my "whatever you want" I used Italian oil-packed sundried tomatoes and a few sprigs of cilantro because why not? I also used 2 cloves of garlic because I really like garlic.

There's just something that makes me feel really accomplished about making my own hummus.  It's like, I used to spend about ten dollars a week on hummus and now I probably spend half of that and I MADE IT.  Granted, it was very very easy to make.  But still, I made it.  Go me.  You too can have this sense of accomplishment if you make your own hummus.  I highly reccomend it.  

I live overseas and do a lot of my shopping at our military commissary and the selection of vegan foods is very very VERY limited. As far as I can tell the only avenue to get them to stock more things that are vegan-friendly is to put in request forms, which I have done. I just want some tempeh mannnn. I'm dying here.  If you can think of anything else I should request, put it in the comments!  I already asked for Daiya products and tempeh.  We JUST got Earth Balance buttery sticks so props to the commissary for that. 

I promise that next week the recipe will actually be on a Thursday! My time management skills are not so hot but I'm working on it! I have the next three days off of work to get some stuff done!

YUM!

 Here's a bonus pic of a wrap I made.  Low carb tortilla, hummus, seitan, baby spinach, red bell pepper and balsamic vinegar.  I sprinkled on some chia seeds too.  Too delicious.  I can't even describe in words how tasty this was. 

ciao ciao! - Katelyn
Blog Design by Caked Designs