Posted by Lauren
Tomorrow we jet off to Illinois for my cousin Krista’s wedding! I’m so excited for the short work week – I’ve been a little edgy these past two days because I feel like time is just slipping by and nothing is getting finished. After 12 hours at work on Monday and a lot of catching up on sleep (read: not waking up to morning alarms and getting ZERO workouts in), I was a crabby-pants yesterday.
Just like the infamous natural geyser, Old Faithful, it was a mere matter of time before a turbulent explosion of anger/yells/stupidness spewed forth. I am sorry you were there for the worst of it, Nicole. I think I learned my lesson to always keep vansnacks nearby to curb hangryness and you might never innocently ask me again: “why are you making hummus?”
Tangent over! It’s What I Ate Wednesday, and this one is coming at you with a killer quick recipe! Last week’s first ever WIAW can be viewed here. And as always, please visit Peas & Crayons blog to view all the other WIAW entries! Or, clicking below…
Let’s get started!
Trail Mix Oats – Oatmeal, Oat Bran, Sliced Bananas, Flax, Chia Seed, Almonds, Unsalted Peanuts, Raisins, and [imitation] M&M’s < < best part :)
Lunch Leftover Veggie Medley – potatoes, snap peas, carrots, peas, corn, red pepper
Followed up with a (somewhat mealy) gala apple… lots of black tea… and more trail mix!
And now for the good stuff… Pepperoncini Hummus!
The recipe is so simple and revolves around the number TWO.
Juice from 2 lemons.
2 tablespoons of olive oil and 2 tablespoons of tahini. Only 1/2 teaspoon of salt though!
2 tablespoons pepperoncini “juice”.
2 heaping pinches of pepperoncini’s from the jar… plus a can of garbanzo beans (drained) and 2 tablespoons of the grabanzo bean “juice.”
While that blends away in the food processor, toast up a pita for some baked pita chips!
Makes 2 Cups
- 1 can garbanzo beans, drain the liquid into a separate bowl (you’ll need it in a second)
- 2 lemons, juice from
- 2 T olive oil
- 2 T tahini
- 2 T pepperoncini brine (“juice” from jar)
- 2 T garbanzo bean liquid
- 2 heaping pinches of pepperoncinis from the jar
- 1/2 t salt
Combine all ingredients in food processor and blend until it reaches desired consistency. I added a bit of black pepper and red pepper flakes. For garnish, I added two pepperoncini rings and some more red pepper flakes. Pretty, huh?
Voila! The hummus had a mild heat, an ever-so-slight hint of bitterness, and a sweet quality that both Nicole and I loved. I used Mezzetta’s golden greek pepperoncini’s and was pleased with the sweet flavor of the brine (aka “juice”) that the Greek variety added to my hummus. Their website suggests other uses for the brine: a splash into a bloody mary or add to olive oil for a quick salad dressing!
And check out the nutrition stats per 2 Tbsp:
Back to the eats!
I also enjoyed a few bowls of Multigrain Cheerios with almond milk and these two chocolate-covered beauties, a gift to my mom from her friend Wendy. Thanks for sharing, Mom! :)
This morning I began my day with a pack of spinach! In smoothie form: spinach, almond milk, ice, cake batter protein powder from About Time, and half a banana.
Time for a quick run!
Question: Favorite thing you ate in the past 24 hours?
p.s. Chocolate Covered Katie is hosting a giveway that I actually reeeeeally like, so here’s the link!
8 comments on “WIAW 8/10: Pepperoncini Hummus [FTW]”
Pingback: NON-Vegan Lunches | Sugar Coated Sisters
Leave a Reply Cancel reply