Many lessons have been learned over the past couple days.
- Taking pictures of food before you’ve tried it can lead to disappointment.
- You can never make too many brownies. Unless of course you’re going on your 4th run at it in 3 days. I never want to see chocolate again, is that bad?
- And my favorite: purple cabbage will make hummus purple… [I don’t know why I didn’t think of this as I was planning the recipe]
Kevin would not touch this with a ten foot poll, even if he was paid to do it.
It was an OK batch of hummus, but ended up tasting more like horseradish as the days went on.
After a couple of tries throughout the week, I have finally nailed the recipe.
I generally don’t toot my own horn, but this is hands down the best hummus I’ve ever made.
Dare I say it even surpasses my spicy cilantro hummus?
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- 1 small yellow onion, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- ¼ red pepper, chopped
- ¼ cup lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- ¼ cup cooked potato – I just popped a small baked potato in the microwave until cooked through and measured ¼ cup, then ate the leftovers with coconut oil while standing at the stove.
- 2 cups cooked chickpeas + ¼ cup reserved liquid
- 1 teaspoon himalayan rock salt
- cumin, for garnish
- Heat 1 tablespoon olive oil in a frying pan [I like to use cast iron]. Once heated, add onion and garlic and sautée for 2-3 minutes on medium heat, mixing every minute or so to avoid burning.
- Add celery, carrot, and red pepper. Cover and cook on medium-low heat for 4-5 minutes until carrots are tender.
- In a blender combine reserved liquid, lemon juice, tahini, and olive oil. Top with sautéed veggies, potato, chickpeas, and salt.
- Blend until smooth.
- Garnish with cumin and serve with crackers or vegetable sticks.
View Nutritional Information (once on page scroll down)
Have you ever tried adapting or creating a recipe, try it a couple of times , and it just not work for you? What did you do?