During the day, my Hubbs goes to work and I am left alone with the Bubbs. It is a blast. We play peek-a-boo, watch movies, vacuum (he thinks it is a blast), and do other odds and ends. When he goes down for his nap, I get to look up recipes and waste time on facebook when I really should be doing homework (we are both students) or cleaning or something.
I have been wanting to make hummus for a while now, but I have been a bit nervous about it. It can be so great or so terrible and I wasn't that sure of my abilities to fix any problem that may arise. There are also a lot of variations on hummus, so which one do I start with?
In San Diego, there is a farmer's market in Little Italy every Saturday. One of the vendors is Baba Foods. They make the most amazing hummus. I always get some and it is always gone by the time I get back home. My favorite is their Avocado Cilantro Hummus.
So, I decided that would be my first endeavor. I searched the internet and came up with a general idea of what to do and went to it.
Bubbs hid my camera, so I don't have any pics for this recipe.
Avocado Cilantro Lime Hummus
1 can chickpeas, drained & rinsed
1/2 c packed cilantro
1 large avocado, pitted and peeled
Juice of 1 lime, about 2 T
3 T extra virgin olive oil
2 T unsalted organic tahini
1 1/2 t garlic powder
dash of cayenne pepper
1/4 t salt
Puree in a blender or food processor. Makes 2 cups. For 1 T serving size, it makes 32 servings.
So, at first I didn't have any seasonings and well, it was gross. It smelled like my son's nasty dirty diaper. I finally just started adding some spices. Also, after it sat for about an hour, it was so much better.
I tried it tonight with some pretzel crisps. One serving is only 76 calories. :) It would be a great addition to a sandwich or used in place of mayo in an egg or chicken salad sandwich filling. It is high in fiber, too, which is great.
I am not so afraid of hummus anymore. I am pretty sure it will be a staple in our home from here on out.
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