One of the great things about classics is they really never go out of style. Just this week, I got chatting about recipe ideas with a good friend, and mentioned to her that I’d been thinking of ways to round out the recipe offering here on the blog. We had a bit of a laugh at what is not surprising in the least: that the lineup on the recipe page best reflects my own personal eating style. Not a shock at all, I know.
It just so happens that what inspires me most when it comes to food are things like salad (never-ending salads), anything that uses kale, smoothies, heartier dinner dishes for feeding loved ones, and dips. Lots of dips. So here we go again, with a new and fresh take on the classic hummus.But while we are on the topic, I thought I’d throw it out there that if there is anything you’d like to see as readers, I am always all ears. It is often so tempting when the creative juices are flowing to want to do it all, and there are times when I wish I had a food processor (haven’t had for years), and definitely times when I want a Vitamix to whip up some of the fun stuff like raw desserts & ice creams. But the truth is, that’s not why I started coming here each week in the first place. I came seeking simplicity through needing less, and I tell you not a day goes by that I miss cleaning up my food processor after each and every creative session in the kitchen (those were the waaaaay old days and they were often EPIC).
Every time I post a recipe, I hope that anyone will be inspired into the kitchen, even if it is just one person. Not everyone has access to fancy blenders and expensive appliances (as truly awesome as they are), and I do really want to stay mindful of that. That being said, there is no substitute for good gear, and I think I am seeing a new blender in my future very soon (it’s really just getting to be time). I will definitely keep you all posted (it’s Vitamix I think all the way), but here is another fantastically fresh take on hummus – the best I’ve had in a while. I’ve no doubt it will whip up in seconds in a food processor, but rest assured it will turn out just as well in a 20-year-old Osterizer (they really don’t make those things like the used to). It’s really all about the love that goes into it anyways, and I know there’s plenty of that out there to go around. I’m right, right? xo
(2) cups cooked chickpeas, (1) 19 oz. can should do
(2) tbsp tahini
(1) small shallot, chopped (or 1 clove garlic)
(1/2) cup oil packed sun-dried tomatoes
(3) tbsp fresh lime juice
(1) tbsp freshly grated lime zest
(1) tsp salt
(1/4) cup olive oil
up to (1/2) cup water, to use as needed to facilitate blending
Start by draining and rinsing the chickpeas well in a colander with cold water. If cooking your own from scratch, about 3/4 cup of dry beans should yield the right amount cooked – simply soak for 8-12 hours, rinse, and boil in water to cover until soft, about 60-75 minutes. Combine all of the ingredients in the blender or food processor except water and blend until smooth, using a spatula to facilitate blending. If using the blender, add the water as needed until it gets moving. Blend until smooth and silky. Transfer the hummus to a container or a clean jar and store in the refrigerator.
In my next post, I’ll share with you my recent contribution to a beach picnic, which incorporates this yummy hummus into a deliciously raw wrap as seen below. Easy peasy finger food that’s filling, healthy, and leaves you feeling great.