Avocado Pesto Hummus

I’m loving the fact that it’s now light out until about 7pm.  What I’m NOT loving is that it’s still dark out when I go to the gym.  There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about.  Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing.  As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

Avocado Pesto Hummus 2

And seriously guys, this was all sorts of amazing.  You really need to make this, spread it on toast and stuff your face off.  That’s what I did.  Why should you?

Top 5 Reasons You Need to Make This:

    1. It’s healthy!  Lots of good fats from avocado
    2. It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California.  There’s a drought folks!).  This spread still packs in the protein.  This whole recipe (which serves 4) has about 29g of protein!
    3. It’s crazy delicious.  Seriously.  So good.
    4. Avocado. Enough said.
    5. It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one. Avocado Pesto Hummus 3

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used).  Pulse until combined.  I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

Avocado Pesto Hummus 1

Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing?  I’m not sure how else to tell you this is basically delicious and awesome for you.  Eat it up!

Are you an avocado lover? Please tell me you are!

Advertisements

Couscous Salad with Garbanzo Beans and Dates

I’m a fan of picnics.  Food and outdoors.

What’s not to like?

Living in Central NY I forgot how great picnics can be.  Now that I’m back in Southern California, and especially in Orange County, there are parks everywhere.  It’s quickly becoming my favorite pass time.

The beauty of California is that you can go on picnics basically year-round.  It’s February, and I’ve easily gone on at least 3 picnics this year.

You know what that means?  I need to start diversifying my picnic menu.  I started with cheese, crackers, fruit, sliced vegetables and hummus for dipping.  Now I’m getting more intense.  This last picnic involved plates and forks.

Watch out, I’m gettin’ fancy.

So the most recent picnic menu:

  • Couscous Salad with Garbanzo Beans and Dates
  • Lemon-Parmesan Asparagus
  • Fruit Salad

Let me tell you about this couscous salad.  Of course I brought it in a jar, but jars are optional.

The great thing about this salad (if we can really call it a salad) is how easy it is to make.    If picnics aren’t your thing, this is pretty great for a potluck as well.  Give it a try.  It’s mild but slightly exotic tasting.

I say yes.

Couscous Salad with Garbanzo Beans and Dates

adapted from Epicurious

2 cups water
1 tsp salt
10 ounces couscous
1/4 cup olive oil
zest and juice of 1 lemon (about 1/4 cup lemon juice)
1 tsp ground cardamom
1 can garbanzo beans, drained and rinsed
2/3 cups chopped dates
1/2 cup blanched almonds
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions

Boil water, add salt and stir in couscous.  Cover and turn off the flame, keep covered for 10 minutes.

In the meantime, prep all the ingredients (i.e. chop dates, cilantro, onions, etc.).  Once the couscous is ready, fluff it with a fork and transfer it to a large bowl to cool.

In a small bowl combine lemon zest and juice, olive oil, and cardamom.  Pour over cooled couscous and toss.  Add in the rest of the ingredients, toss and let it sit at room temperature for a few hours.  At this point you can search for the perfect picnic spot.  Once you’re there, serve and enjoy!

Easy, delicious, healthy and completely transportable. Perfect for picnics.

So if you’re in warmer climates, go on a picnic soon and make this.  If you’re in the cold, lay a blanket in your living room and have an indoor picnic, it’s not quite as fun but it’ll hold you over til late spring/summer.

Just saying, it’s worth a try.