Sunday, August 21, 2011

Homemade Hummus

Hey ya’ll Smile. I’ve been a busy bee working on a project for my rotation all day, but decided to take a quick blog break.


Last night, my mom made the BEST homemade hummus (recipe at the end of the post).


We all enjoyed some with some tortilla chips (I also love dipping carrots into hummus) with our dinner.


And the main course didn’t disappoint either:


Taco Salad!! (made with ground chicken)


This is one of my family’s favorite meals. Everyone gobbled it down and left the table with full bellies Open-mouthed smile. I also enjoyed some for lunch today (plus more hummus), and it was just as good leftover as it was fresh.


Hmm…what else…oh! The Stairmaster seriously kicked my booty this morning. I went to the gym for a 45 minute cardio sesh (my typical weekend workout) and walked out a sweaty beast. I did 25 minutes on the Arc Trainer and only did 20 on the Stairmaster, but it felt more like a bajillion. However, by the time I was completely done with my workout I had scorched over 500 calories, so it was all worth it Open-mouthed smile.


I really don’t have too much else to report right now, since I’ve been working on this presentation all day. It’s one of those projects where I feel like I spend hours and hours reading and doing research, but hardly make any progress. I’ve got a LOT of work to do; it’s going to be a late night. Oh, and I apologize in advance if I don’t get up a post up tomorrow, as my presentation is on Tuesday. So if you don’t see one, you know why!


On that note, I’ll leave you with this amazing super easy hummus recipe that my mom got from a magazine cut-out from



  • 1 garlic clove, minced
  • 1 (15 oz) can chickpeas, rinsed and drained (my mom used garbanzo beans)
  • 1/4 cup tahini (sort of like peanut butter, only it’s made from sesame seeds)
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • pinch of smoked paprika
  • EVOO


Place garlic in a bowl of a food processor (my mom doesn’t have a food processor so she just used her hand mixer); pulse until finely chopped. Add chickpeas, tahini, lemon juice and salt. Process until mixture forms a smooth paste.

Spoon hummus into a deep dish. Sprinkle paprika on top and drizzle with olive oil. Makes about 2 cups. Serves 6.


Alright, now all of you go out there and make this hummus! Oh, and have a good night as well Smile.


P.S. The No Sweets Challenge is going well so far! How’s everyone else doing??


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