Happy Friday! Guys, this week has been a busy one! After a weekend filled with friends and family events I started the week feeling a bit behind on the adulting front. You know those weeks where you eat cereal for dinner and that pile of laundry you had every intention of doing on Monday taunts you by growing bigger and bigger? That’s this week. I’ve come to the conclusion that being an adult means playing an endless game of catch-up while never actually catching up. At least we are in it together! I’ve been all about the easy recipe lately (because, ahem, otherwise I eat nothing but cereal). I have had a jar of organic tahini in my cupboard for ages and this week I decided to make hummus!
I love eating chips with any sort of dip and this 10 minute hummus recipe is SO easy to whip up and have for the entire week. When I feel like the week is getting away from me I know that this is one recipe I can make that will be healthy and easy to throw in my purse when I’m on the go. A food processor or blender makes it a one stop shop for amazing hummus- you won’t want to buy it at the store ever again!
I cannot wait for the long weekend to get started! I have one of those rare weekends of no plans except to get things done at home, spend time outside, and see friends. I love being in Minneapolis when it empties out for holidays. It feels like I have it all to myself! It will be a beautiful start to summer! Happy Memorial weekend to you!
- 1 can cooked chickpeas
- ⅓ c chickpea liquid
- Juice of 1 lemon
- 2 garlic cloves
- 9 tbsp organic tahini
- ¼ tsp salt
- In a food processor, add chickpeas, liquid, lemon, garlic, tahini, and salt. Mix until completely blended into a paste adding in any extra lemon or chickpea liquid to thin to desired consistency
- Top with pine nuts, diced roasted red pepper, and a dash of olive oil. Serve with sliced vegetables, pita chips, or use it on a sandwich