My typical weekend includes a lot of time tinkering in the kitchen; by Sunday evening I’m usually eyeball deep in a catastrophic mess of dirty dishes and food scraps…there are days when I want to pull my dishwater out from under the counter and give it a good, long hug. Bless you and your magical ‘pots and pans’ setting dishwasher, bless your little sudsy heart.
By doing most of my cooking and baking on the weekend, I can stock my fridge up with stuff for quick lunches and pre/post workout snacks. Soups are the ultimate healthy, simple, winter lunch – you will definitely be getting in on some of my favourite soup recipes soon!
Today, it’s hummus time. This recipe is one of Angela’s from Oh She Glows. I have tried dozens of hummus recipes, and this one is my absolute favourite! If you don’t have tahini in your pantry, spend the $5 and get it. It is a fantastic addition to stir fry sauces, salad dressings, and is what gives this stuff a hint of nutty flavour.
Do your week-day lunches a favour and take 5 minutes this Sunday to whip up a batch of home-made hummus – it’ll make your veggies and sandwiches yummus! (I’m sorry, I had to).
From Oh She Glows
- 2 cups chickpeas (canned or cooked)
- 2-3 garlic cloves
- 1/3 cup tahini
- 1/2 cup lemon juice
- 2 tbsp reserved chickpea cooking liquid (or water)
- 1/2 tsp cumin
- few good shakes of tabasco or Frank’s hot sauce, to taste
- 1 tsp kosher salt, or to taste
- Fresh ground black pepper, to taste
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
Add in salt gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container