Roasted Garlic Hummus
Let me lead this post with a disclaimer, I am a terrible blogger. I know some of you more kind hearted souls are saying “don’t be so hard on yourself, you are new at this.” I respond to your encouragement with, NO, this is blog attempt number 3 or 4 for me. I still technically have a travel blog and the Lady is the only poster there. That being said I am trying and hopefully as time goes by I will get better. Disclaimer complete.
We had smoothies for breakfast. Ate salads and raw veggies for lunch and for dinner we had left over chili. I have noticed that we have fallen into some successful behaviors from when we were poor college students and I was but a young Reserve Private. When making soups and stews, make a lot, then refrigerate or freeze some for days when you need food and don’t have a ton of time. As compensation for my ineloquent writing and lack of original food selection today, you will receive a delicious hummus recipe below.
- Roasted Garlic Hummus
Roasted Garlic Hummus – Thanks Kristen!
- 2 cups cooked chickpeas, rinsed and drained
- 10-12 cloves of roasted garlic (cut the top off the clove, loosely wrap in foil and bake about 30 min at 400degrees. It’ll be fragrant and sweet)
- 1 cup freshly-squeezed lemon juice 2 tablespoons tahini freshly-ground pepper, to taste
Directions: Combine ingredients in a food processor and process until combined. Its ok if its a slightly chunky texture. If you are not using a fresh lemon only use half a cup.