Easy, Delicious, and Nutritious!
It’s Sunday again, and for those of you who have been following this blog for a while, you know I usually invest a couple of hours on Sunday afternoon in the kitchen so I’m sure to have delicious and nutritious lunches and dinners throughout the week ahead. One item I typically pick up at the store each week is a tub of hummus to have with any variety of raw vegetables, pita chips, or pretzels. As I was reaching for it at the store this morning, I remembered that I used to make it myself many years ago, so I turned to the canned food aisle and picked up a coupe of cans of Garbanzo beans, instead!
Making your own hummus couldn’t be easier. Open and drain the Garbanzo beans and empty into a food processor. Smash 1-2 cloves of garlic and throw that in, along with the juice of 1/2 lemon, about 3 TBSP Tahini (or peanut butter works perfectly well) and a pinch of salt. To make the Red Pepper part of the hummus today, I added about 1 roasted red pepper (that you’ll find in a jar by the oils, mayo, and mustard section in your grocery store) and a pinch of salt. (I also added in a couple of dashes of Aleppo pepper flakes for a little bite!) As the food process is doing its magic, drizzle in extra virgin olive oil until the hummus becomes a consistency you desire. Not too runny, not too thick! Perfect to stick to the veggies, chips, or pretzels. Have fun with this recipe. The basic ingredient is the Garbanzo beans, some garlic, lemon juice, and olive oil. The rest is up to you!
Simple, Delicious, and Nutritious!
Sliced sourdough (or other crusty bread) drizzled with olive oil, kosher salt, and pepper, then toasted/baked until golden brown. Top with a small handful of arugula, sliced hard boiled egg, and sliced avocado – sprinkled with fleur de sel or other coarse salt. A little side of Sopressata (or other hard salami) is an ideal complement to this nutritious lunch snack. (I enjoyed this perfect little lunch while preparing our Thanksgiving meal.)