Good morning and happy Friday friends!
I am so looking forward to heading to the beach on Sunday! I can’t wait to sink my feet into the sand, soak up the glorious sunshine and rest + relax for 7 days before the madness of school begins. When I get back on the 25th I’ll be packing up my life into a rental car and driving straight to NYC. Craziness.
This weekend includes lots of friend time, Fridays after Five + dinner tonight, laying poolside and perhaps Blue Mountain Brewery tomorrow, and then Whit’s graduation before we head to the Outer Banks on Sunday. What are you up to this weekend?!
I hope it involves hummus. My weekend certainly will. Last night Jess, Kelli, Whit and I went to dinner at Basil and ate this bowl of hummus in about 5 minutes. And I think I’ve eaten hummus for lunch and dinner for the past 7 days straight. It’s in my top 5 “gotta have it” foods and when I began making it from home 2 years ago, my life changed. Really though, there is nothing like a homemade batch of hummus. And considering it takes about 5 minutes and 95 cents to make, it will continue to be a staple when I’m a student in NYC.
I adore the Cava spicy hummus from Whole Foods, but every time I buy it I think, “what the hayyyy Robyn, you are paying $3.99 for a cup of mashed chickpeas?!” So I took matters into my own hands.
This hummus recipe is a little bit spicy, smooth and creamy, and super simple to make. And did I mention cheap. Hummus gets even cheaper when you cook your beans from scratch. Just make a big pot, divide your cooked beans into 1 1/2 cup portions and freeze in Ziploc baggies. Then when you need a “can” of beans, pull out a portioned baggie and defrost!
All you’ll need is some chickpeas, tahini, lemon, garlic and spices. Let ‘er whirl around in your food processor [or a pretty powerful blender like a Vitamix] and you’ve got creamy chickpea goodness for dayyysss.
I personally love the spicy kick of the chili powder and cumin, but if you aren’t really feeling it and just want a basic hummus, simply leave out the spices.
Dip veggies in it, slather it on crackers, atop veggies burgers, inside a wrap or on a sandwich.
Or ya know, a spoon is just fine too.
However you do your hummus, I hope you enjoy this deliciousness!
Spicy Hummus [makes about a cup]
1 can of chickpeas, drained and rinsed [or 1 1/2 cups cooked]
2 tablespoons of tahini
2 cloves of garlic
2 tablespoons fresh lemon juice
1/3 cup to 1/2 cup water [depending on how thick or thin you like your hummus]
1/2 teaspoon cumin
1/4 to 1/2 teaspoon crushed red pepper [depending on how spicy you want it]
pinch of paprika
sea salt to taste
Throw everything into your food processor or blender and blend until smooth. Start with the minimal amount of water and add until the desired consistency is reached. Top with olive oil and dig in!