We've got something fresh happening and for hummus sake! Banana Wonder's first ever guest post. I met Laura, aka Hotlanta as my LA friends like to call her, a few years ago in San Francisco at a Blogger conference. We've stayed in touch over the last few years (note: this girl has the most insane ripped-lady selfies) and both share a love for whipping up crazy-delicious hummus. Allow no further introduction, take it away Laura!
Hi! I’m Laura from Sprint 2 the Table!
Sprint 2 the Table is a collection of recipes, food adventures, races, strength training, and general pontification.
Why the name?
I live my life from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. At bedtime some people count sheep, some people have lull-a-byes… I fall asleep at night thinking about what I’m going to eat for the next day. It’s a sickness, I know. Oh, and I also run.
Each week on my blog I host a link up called “Strange But Good.” I love to combine flavors and ingredients that many would classify as strange, but they really do work! For this exchange with the Hummus Queen, I thought I’d subject you to some #strangebutgood hummus.
We all love hummus. We all love guacamole. DOMA was overturned, so I think it's high time these two be allowed to marry. It makes a delicious combination, not to mention an extra-healthy dip.
You know when you go to restaurants and the hummus is impossibly creamy and fluffy? Try as I might, I could never replicate it at home. Until I learned the secret to the Holy Grail. Peel the chickpeas.
Cooked chickpeas have a thin skin about them that often seems like it wants to come off... yet it takes a bit of work to you help them out of it. Freeing them from it by placing 'pea between your finger tips and pressing gently is the (time consuming) secret to smooth hummus
Think I'm insane person to spend time freeing chickpeas from their skins? Maybe. But try it and think again. Besides, 15 minutes is all it takes. ;)
Thanks everyone for reading! I hope you’ll come say hello over at my blog, Sprint 2 the Table, and check out Anna’s hummus recipe (The Most Luxurious Hummus Ever) today!
§ 1 medium avocado
§ 1 15 oz can chickpeas, rinsed, drained, and shelled
§ 1 jalapeno, seeded
§ 1/2 cup chopped fresh cilantro
§ 2 T chopped red onion
§ 3-4 cloves garlic
§ Juice of 2 fresh limes
§ 1 tsp ground cumin
§ 1/2 tsp black pepper
§ 2 T water
§ Salty and red pepper flakes, to taste
In a blender or food processor, combine the avocado, chickpeas, jalapeno, cilantro, onion, garlic, lime juice, pepper, and ground cumin.
With machine running, add water in a slow, steady stream. Process until the mixture is smooth, and there are no longer any lumps in the dip. Adjust seasonings to taste.
Serve immediately, or store in an airtight container in the refrigerator until ready to use.
Makes ~2 C.