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.
- 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.