It’s Monday…again. I could have used another hour (or three) of sleep this morning, but Honey has this new habit of waking me up around 5am so I’ll feed her. It’s lovely, especially on the weekends.
I’ve tried ignoring her, but Honey’s persistent. And cute, even at 5 am. If she sees me even start to open my eyes, she goes nuts, hopping around my head as if we haven’t seen each other in days (she sleeps next to me). This reaction is not unlike when I go down to the basement to do laundry, or take a shower and close the bathroom door. I used to leave it open to further fuel our codependency, but Honey actually loves to take a bath and will hop in if she gets the chance. Either that, or she’ll run off with my towel. And neither of those options are particularly fun for anyone except her.
So what does this have to do with hummus? I have no idea. I’ve been losing an hour+ of sleep every day for the last two weeks.
Throwing a red pepper into my weekly batch of hummus was sort of a random decision, but I’ve since made this hummus three or four times and it’s become one of my favorite flavors. The red pepper is slightly sweet and creates a pretty pink color, and the simple ingredient list lets the flavor really shine through.
Instead of serving it with my usual baked brown rice tortilla chips and raw veggies, I’ve been using it as the base for collard green wraps, along with some thinly sliced carrots, avocado, and grape tomatoes. Gena over at Choosing Raw has a great tutorial if you’ve never tried collard wraps.
It’s light and refreshing, but also has a decent amount of staying power, especially when you also treat the hummus as it’s own side dish. You know how some* people eat nut butter by the spoonful? Hummus is my nut butter.
*I also eat nut butter by the spoonful. Obviously.
- 3 C. Cooked Chickpeas
- ¼ C. Extra Virgin Olive Oil
- ¼ C. +2 Tbs. Water*
- 1 Heaping C. Chopped Organic Red Pepper
- 2 Tbs. Tahini
- Juice of 2 Lemons
- Salt to Taste
- In your food processor, add the chickpeas, olive oil, water*, red pepper, tahini, and lemon juice.
- Process for 1-2 minutes, scraping down the sides, until the hummus reaches your desired consistency.
- Add salt to taste.
- Serve with baked tortilla chips, as a dip for veggie sticks, or as a spread on a wrap.