There are only a handful of veggies that I am okay with eating plain.
Carrots aren't a problem, but if you hand me a bowl of plain spinach and told me to start munching, I would probably cry. So normally, you will find me dumping some sort of dressing on my greens, or dipping my veggies into a big bowl of creamy goodness...
Whether this is to mask the fact that I am eating veggies is unknown to me...But for now, let's just say it isn't and I'm awesome...Veggies don't scare me, not one bit... :-/
Naturally when I discovered the ever so delicious hummus, I knew that eating veggies, sandwiches, salads, and pita chips would never ever be a problem again. Let's be real...Eating pita chips have never been a problem.
It's a carb for goodness sake, my favorite!
Hummus has become the new ketchup, and I'm being honest when I say that you can put that stuff on anything. It's the perfect compliment to any sandwich, wrap, burger, or bagel. And if you have tried a huge glob of hummus with a big hunk of naan bread, well then by all means you my friends have tasted heaven.
What about breakfast? You must pair it with eggs...You must! You must! You must!
Trying to avoid the mayo, try hummus!
Want a jiffy salad dressing? Hummus and balsamic vinegar mixed together make me want to wet my pants! (With excitement that is...Understand please, I'm 6 months pregnant with my second child. Certain things are harder to hold...in.)
And finally, if you have never been a fan of plain raw veggies, and ranch ain't an option...Well, by all means try hummus!
Did I rub it in enough?
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White Bean Sun Dried Tomato Hummus
Ingredients:
1 can northern (white) beans, drained and rinsed
1/4 c. Tahini
2 TB. Lemon Juice/Juice of one lemon
1/2 tsp. cumin
1/4 tsp. paprika
1 tsp. dried oregano
1/3 c. roughly chopped parsley
1 tsp. chopped garlic
3-4 finely chopped sun dried tomatoes (2 TB.)
1/3 c. (roughly) olive oil
salt (optional) and pepper * Be careful on salt because tahini and tomatoes are salty already
Directions:
1. Throw everything into a food processor and blend until creamy. Scrape down sides every so often. (This may take a few minutes.) Add more olive oil if you desire more creamy-ness.
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2. Once done, store in an air tight container in the fridge for about a week.
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Be careful.
Hummus never last long, so you might find your self making multiple batches.
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Or if you lived in are house, each person gets their own batch.
And trust me, let's just say never touch another person's hummus...
You DON'T want to go there!