A few years ago, due to a shopping malfunction, we were left without hummus for a summer get together.
Panic set in!
Would my guests just wander around—pita chips and crudité in hand? Disoriented hummus-less zombies are not my idea of a good time. It would be anarchy!
Ok maybe I’m overreacting. A tad.
Interestingly enough, I did have olive oil, lemon juice and a can of chick peas in my pantry. Why I had chickpeas I will never know. Divine intervention? Perhaps.
It was worth a shot.
We pulled out my trusty mini food processor and blended it all together. Chick peas. Oil. Blend. Taste. Salt. Blend. Taste. Lemon juice. Water. Blend. Taste.
And we did it! We made hummus! Zombie-pocalypse? Thwarted!
Since then I’ve has the chance to refine the recipe. Adding in tahini, garlic, roasted red peppers, and an olive tapenade topper.
And this is what This Girl Here is eating this week. Two 5-minute,healthy, simple, vegan recipes that will bring you joy!
I am pleased to bring you my homemade (albeit not completely from scratch) hummus and olive tapenade.
Enjoy!
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