My mother-in-law and I did a photoshoot for a local gym. No big deal.
Itz now the gym’s Facebook cover photo. We’re going places, baby.
Speaking of going places, you should go make this hummus stat. Since my Thanksgiving overload of tasty, yet heavy food, I’ve been trying to eat a bit cleaner, a bit lighter, and a bit healthier. I love cooked, roasted, grilled, and steamed vegetables and can eat them plain. Raw veggies, on the other hand, I need a little something for dippin’. I introduce to you, Spicy Roasted Red Pepper Hummus.
Spicy Roasted Red Pepper Hummus
- 1.5 cups chickpeas
- 1 red pepper, roasted and diced
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 cup water, more as needed
- 1/4 teaspoon sea salt
- 1 teaspoon minced garlic
- Place all ingredients in food processor. Blend until desired consistency. Scrape sides every so often. Add water as needed if too thick.
I used about a tablespoon of sriracha, but we like it hot. And actually, I doubled the recipe because we go through hummus faster than we eat Thanksgiving leftovers. Well, almost.
What’s your favorite flavor of hummus?