March 26, 2009
I’m literally making a batch of hummus every week. I didn’t make one last week though, and guess what? I was a little bit low in energy and my workouts weren’t 100%. I don’t think that hummus is a miracle food – although it is really healthy – but I think it gives me a great boost of protein that I need. Last week I guess I was on more of a salad kick and didn’t have good balanced meals at night, so back to the hummus I go!
I used my usual Healthy Hummus recipe, and tweaked it a touch. I had some dill and chives left over from last week’s Potato Ho Down Dilled Potato Pie, so they went into the hummus, giving it the great green color. I used 5 cloves of garlic, crushed and sauteed as always, and the juice of 2-1/2 lemons. I clearly like my hummus really lemony and garlicky. I also like to use a great flavorful olive oil in it, even though it doesn’t take much. My favorite right now is Texas Olive Ranch Extra Virgin Olive Oil. I’ll talk more about that incredible product next time.
All this green hummus needs is some lovely green veggies to scoop it up with. Besides my hummus addiction, I’m still nursing my asparagus obsession, and probably will until it gets too expensive. I found great asparagus at Central Market for $1.50 a pound, and also got some fresh sugar snap peas. I blanched them separately for just 3 minutes, and shocked them in salty ice water before draining and drying them off for a week of tasty dipping!