Lately, I've been in the mood for frozen-fruity goodness things for breakfast.
|2 cups frozen spinach, 1 cup frozen blueberries, 1 scoop whey vanilla protein and 1 cup unsweetened Vanilla Almond Breeze|
Oh an also, hummus.
Who else adores hummus? I had some of the BEST hummus in california and simply had to try and re-create the recipe (that the owner wouldn't share! darn!) back home. I'd say it came out pretty fire.
Amazing Tangy "Hummus"
2 cans garbanzo beans, drained
1 tsp garli powder (or one clove of natural garlic)
Juice from half a lime (yes, lime)
Pepper & Salt to personal preference (I added a lot of salt, though I usually eat low in sodium, because it really compliments with the lime juice. Try it!)
2 TBSP Extra Virgin Olive Oil
Now, the olive oil is very crucial that it's a good quality, delicious tasting oil. I use a brand called Fruttato Colavita First Cold Pressed. It can easily be found in most major supermarket.
You might also notice the lack of Tahini in this recipe. I added it. It did NOT come out the same as the hummus I was trying to duplicate. Therefore, I left it out despite actual authentic hummus calling for it... I'm not a picky person. Tasted like hummus to me!
This recipe is super easy. Simply dump (yes, dump it all in there) the ingredients into your food procceccor and let it do it's magic. If you need to add a tablespoon of water to reach desired creaminess (I did... I like creeeaaamy hummus) by all means, go ahead!
Refrigerate for an hour (because all the flavors are really accented when the hummus is cold) and dip dip dip! Maybe with some homemade Lavash?
recipe coming soon!
I'm gonna go attack that hummus now.
Om nom nom. ♥