Wowza. I’m exhausted. I didn’t plan on today being such a busy day, but things came up and I found myself traveling all over Manhattan. Even though I was sitting on the Subway for most of the time, it’s still draining to have to walk up and down Subway station stairs, cram into tight spaces with lots of people, use google maps every where I go, and walk block after block to get anywhere.
One of the errands that caused me to take an extra Subway ride was picking up my race packet for the half marathon I’m not running on Sunday. I’ve talked about it in previous posts, but I’ve been training for a half marathon since the end of the summer and a few weeks back I injured my hip. Unfortunately it didn’t get better and so I won’t be able to race this Sunday. The race is going to be held at Central Park and the weather on Sunday is supposed to be gorgeous! I was feeling okay about not running, but when I was in the New York Road Runner’s office this afternoon picking up my race packet (hello free t-shirt!!) I got sad thinking about how I would have been running in two days. But, there will be other times!
Then after all my galavanting around the city, Brett and I made a Target run. We don’t go very often, so we usually have quite the haul of random groceries and toiletries. Tonight was no different, and we were pooped by the time we walked through our apartment door.
The thing that kept me going all day was thinking about having some of this hummus with my dinner! Okay, maybe a little dramatic, but I am seriously in love with this hummus. In the past, when I first attempted to make homemade hummus, it was alway just okay. Nothing spectacular. I never could get the creamy, smooth taste that you find in restaurants. But then I came across a recipe for hummus on the blog Inspired Taste and since then I’ve never made hummus any other way! The method they use to make their hummus is what was always lacking in my homemade hummus. I never make hummus any other way and even used this method in my Avocado Hummus Recipe.
Lately I’ve been making a double batch of this Easy Oil-Free Hummus Recipe for the week and Brett and I eat it with everything. We dip veggies and crackers in it, use it as a spread on sandwiches, make mediterranean style pizza with it, and sometimes just eat it by the spoonful. It’s perfect and I hope you try it out!
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup freshly squeezed lemon juice (2-4 lemons)
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3-4 tablespoons water
- 3/4 teaspoons salt
- 1/2 teaspoon ground cumin
- Pour the lemon juice and tahini into your food processor and process on high for 1 minute. Scrape down the bowl of your processor with a spatula and process for 30 more seconds. This "whipping" step is crucial for getting that smooth, creamy hummus.
- Add in the minced garlic, 1 1/2 tablespoon water, salt and cumin and process for 1 minute. Scrape down the sides of your processor and process 30 more seconds.
- Add in half of the chickpeas and process until mostly smooth. Add in the remaining chickpeas and process until everything is combined and mostly smooth.
- Lastly, while your processor is running, slowly pour in the remaining two tablespoons of water. Let your processor run another minute until the hummus is smooth and creamy.
- Serve immediately with an extra drizzle of olive oil and a dash of paprika or store in an airtight container in the fridge for a week.
I’m also linking up with Meatless Mondays!