Kalamata White Bean Hummus

Since my blog is called Hummusapien, you’d think I’d have a handful of humbelievable hummus recipes.

best apron ever

That’s not exactly the case.

I always have hummus in the fridge–usually two.

My favorites are Trader Joe’s original, Tribe roasted garlic, Sabra spinach and artichoke, Whole Food’s black bean hummus and Whole Food’s Greek hummus.

Trader Joe’s original (the one with the red writing on the lid) is my go-to hummus.  It has the most amazing whipped texture unlike any other hummus around.  It’s priced right at $3.49 for a 16 oz tub and has half the fat of Sabra.  This is important because a 16 oz tub that technically has 16 servings really only has about 6 for me.

Close second: Tribe roasted garlic

This one is supremely creamy and garlicky, just how I like it.  Fabulous texture. I hardly ever shop at Giant Eagle, but I always find a $1.00 off coupon tucked into the top label so I’ve been getting it there.  With the coupon, it’s usually around $3.00.   I believe they have an organic brand now as well.

Third: Sabra spinach and artichoke

This hummus is super creamy and addicting.  The downside is that it’s on the expensive side and has 6 grams of fat per 2 tbsp which adds up super fast when you eat it all the time!

Hummus is extremely easy to make and I really don’t know why I don’t do it more often. It is definitely less expensive than buying it at the store. For today’s version, I didn’t use tahini (ground sesame seed paste) since I know most people don’t  have it on hand in a pinch.  This hummus turned out super creamy and delicious with a nice salty bite from the kalamata olives.  Use fresh garlic cloves, not the kind from a jar– it really makes a huge difference in the flavor.  Feel free to leave out the olives if you’re an olive hater (just add a bit more salt).

Consuming weirdly large amounts of hummus is fine as long as you’re accompanying it with the best condiment known to man: Frank’s.  Twenty-three fluid ounces of Frank’s.

Kalamata White Bean Hummus

-makes about 1 1/2 cups

Ingredients:

  • 1 15 oz can cannelini beans
  • 6 pitted kalamata olives
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • heaping 1/4 tsp salt

Directions:

  1. Combine all ingredients in a food proccesor.
  2. Blend until smooth!

My favorite ways to eat hummus are with Wasa crackers, Triscuits, cucumbers or celery.  Sometimes your finger or a spoon is a the only vehicle you need.

Do we or do we not die over the cuteness of mini Triscuits?

Welp, I just found Ethan’s 1st birthday present

Hummus Is My Homeboy Baby Organic Onesie Tshirt

I die.

I'm Not A Nugget Vegan/Vegetarian Baby Onesie CreeperToo bad we’re Jewish…

Funny Vegetarian Christmas Gift Tshirt

Three onesies and a side of hummus, coming right up.

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First Pealightful “Recipea”

I didn’t eat lunch today until about 3:30, which is NOT normal.  I usually stare at the clock until 11:30am, when I feel it’s socially acceptable to start noshing on everything in sight.  I scarfed down deeelish leftovers before picking up the kiddies from camp.  Leftover hoisin ginger tofu (courtesy of Mama Pea) with brown rice,  chick peas, steamed broccoli, and mmmm sauce.  AMAZING.  The good thing about cooking for one is that there are leftover for almost a week. 

con Siracha

Broccoli is loaded with folic acid, vitamin C, and potassium. Score!

And hey, when I get sick of them, there’s always Nikki.

me and the bestieroomie (aka Nikki)

When it came to the kiddies, LiaBanana and Saun-Baun wanted hummus after camp.  Sabra roasted red pepper hummus. YUMMUS.

That's my girl!

 The acorns don’t fall far from the nanny-tree.

It was hard to pick a recipe for dinner, but  I wanted something easy, so I flipped through the new cookbook.  Of course Whole Foods was out of whole-wheat hamburger buns, TJ’s was too far away, and although I love Target dearly, they don’t really believe in selling packaged food with less than a hundred ingredients.  I settled on one without HFCS and with only a couple things I couldn’t pronounce.  Beggars can’t be choosers.  Sigh.

I made the “better than ever black bean burgers” with some roasted brussel sprouts and carrot fries.  If you want the recipe, buy the book!! Bestieroomie, bestieroomie’s friend and I ate until we could eat NO more …except for  chocolate-chip zucchini muffins we inhaled for dessert.  Who would have though you could get so full on veggies? Fabulous.

Back up.   The three of us finished off a whole pound of carrots, a feat we could not have accomplished had they not been roasted into the disguise of carrot fries.  The kiddies love these, too.  They are a great way to squeeze in Vitamin A, shine-ifying your skin, bones, hair and eyes. Double score.

Carrot Fries:

-serves three, with the risk of turning orange

  • 1 lb. of organic carrots
  • Canola Oil Spray
  • 1  tsp cinnamon
  • 1 tsp sea salt

These measurements are estimates because I eyeball the spices, so go crazy! Preheat oven to 400 degrees.  Wash carrots.  Using a sharp knife, carefully cut carrots into “fry” spears and spread onto a cookie sheet sprayed liberally with cooking spray or canola oil. Sprinkle with desired seasoning and then spray the fries once more.  Toss to coat.  If you’re feeling sassy, try coconut oil.   Roast for 20-25 minutes, turning if neccesary, until fries look crispy and spotted(or when it’s 9:00 and you told bestieroomie that dinner was at 8:00).  EAT!

Organic Kosher Dill Pickle Spears were on sale at Whole Foods today.  Home run.