Do I Hummus You?

Last Friday, I tweeted Karen to torture her with my delicious lunch at the Prime Bar. Why would I do that? Because she’s the only person I know who loves hummus almost as much as I do and I just had to virtually share the experience with her.

 

Prime Bar’s beautiful vegetarian hummus is packed with roasted red pepper hummus, avocado, tomato, spinach, pickled onion, roasted carrot, zucchini, goat cheese, balsamic glaze and rolled into a lavosh.

 

My lavosh was lovely.

 

HummusWrap

There were two halves to this sandwich, however, I inhaled one half before it dawned on me to take a picture of it to torture Karen for our Friday Food Fight.

 

Of course, I’m quite the hummus connoisseur  ‘cause I make a pretty mean hummus.  At least, that’s what my DH and friends tell me, which is such nutty notion to me because I’m not a foodie kind of gal.  But seriously, hummus is so easy to make that anyone could pretend to be a foodie person and make a mean hummus.   Why would you ever buy a second best supermarket substitute?

 

I wouldn’t and neither should you.

 

Run DMT’s Wanna Be Foodie Foolproof and Fabulous Hummus Recipe

1 – 15 oz can garbanzo beans

3 tbsp tahini

1 tbsp olive oil

¼ tsp salt

¼ tsp ground black pepper

1/8 tsp cayenne pepper

1 tsp cumin

2 garlic cloves

Juice of 1 lemon

Paprika

Olive Oil

 

Drain the garbanzo bean and reserve the water.  In a food processor, add garbanzo beans, tahini, garlic, salt, pepper, cayenne pepper, cumin and blend.  As the ingredients begin to blend, add the juice of one lemon and drizzle in the olive oil.  Once all the ingredients have a smooth texture, drizzle in the reserve water from the beans (about ¾ of the can) to thin out the hummus and blend again.  Once blended, the hummus should appear almost fluffy.  Chill for at least two hours before serving.

 

When ready to serve, drizzle on more olive oil and dust with paprika.  Serve with warm pita bread, tortilla strips or baby carrots.

RunDMT_Hummus

Link up and see what Karen and Kirsten are serving for this week’s Friday Food Fight.

 

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Denise

From start to finish, Denise is Run DMT, a Tampa Bay marathon mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant children (ages 13, 9, 4). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon, however, I continue to train for a variety of races and triathlons. In my spare time, I founded Tampa Bay Bloggers, a hyperlocal blogging network.

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14 comments

  1. Penny says:

    Thanks, we tried to make some the other day having lost the recipe. Orange and peanut btter do not make good substitues for lemon and tahini either!
    Found you via Make a friend Friday :)

  2. Teresa says:

    Thanks for the invitation to link up here. Your lunch at Prime Bar puts the Lean Pocket I’m having for luch today to such shame. I enjoy hummus but I’ve never made it before; I get mine from Sam’s. I’ll have to try it though. Thanks for your generous comment earlier. I look forward to participating in your Food Fight again next week.

  3. kimert says:

    I am SO going to try your hummus! I LOVE LOVE LOVE hummus. Love it! But I am not a huge fan of the store bought variety so usually when I eat hummus it comes from a restaurant. Thanks for sharing!

  4. Katie says:

    Oh my that looks so yummy! I grew up in the Metro Detroit area which as a high ethnic population of those that make wonderful hummus and got quite spoiled having such easy access to it at restaurants and local brands sold at store. When we moved to the San Fran Bay Area boy were me and my husband out of luck! It was terrible and most store bought stuff by big national brands are rubbish. We really should’ve learned to make our own. Now that we’re back in MI again we are lazy and get it at the store, but seriously the kind we get is as good as the stuff in Greek Town in Downtown Detroit. I think what holds us back is that Tahini paste seems to only be sold in enormous containers and it’s expensive.

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