So, It’s winter here. That means it gets dark at approximately noon, and that means that it feels like bed time for the following eight hours until it is actually bed time. Want to know what helps me? Singing songs with the kids, extended and wild games of hide and seek, and simple snacks with bright colors and a lot of flavor.
I shared with you some recipes in my post about breastfeeding and nutrition. It’s all about keeping it at arms reach. Did you know, that if you peel and cut carrots, and slice up celery, you can keep it in a container filled with water to keep it crisp and fresh for a few days? It’s great for Hubby’s lunch, or a snack for the kids and you.
We go through hummus around here. A family size tub won’t last a week. Lila eats this hummus with a an entire sliced cucumber and then with a spoon. That’s not really my style. I go CRAZY for bright and sweet bell peppers with this stuff. I have to hold back. It goes great on a wrap, in a salad, with some warm and chewy pita (I have a thing for breads), you can even dip some crackers in here.
I stuck with the basic 5 ingredient hummus to start us out. You can top it however you’d like. I just dash some S&P to taste and some paprika for some smokey flavor and color, and drizzle it with olive oil, because I do what I want.
The five ingredients are: Chick Peas, Olive oil, Lemon juice, garlic, and Tahini. Tahini is just sesame paste. It’s basically sesame seed butter and looks like really smooth almond butter. Nothing to be afraid of or intimidated by. Also, canned chick peas (garbanzo beans) are totally fine. You’ll need about 1 can. I use 1 cup of dried chick peas and soak them overnight and then rinse them and cook them the next day. It’s just another small thing I do to try to pinch pennies around here. Also, wether you’re cooking your own beans, or using canned, DON’T DUMB THE LIQUID. Did you hear me? Do not. I put some of it back in the hummus. It’s what keeps it creamy and not grainy. I’ve got moves.
Here’s the official recipe!
Pin this! Trust me.
When you make it, and you have to make it, tag me on instagram (@deardarlajean) or #DearDarla so you can humble brag about your awesome skills.
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- 1/4 cup Tahini
- Chick peas (one cup dried, then soaked and cooked. Reserve liquid. Or 1 can)
- 2-3 Tbs Olive oil
- 1 garlic clove, Grated or finely diced
- 1/4 cup lemon juice (juice of one large lemon)
- S&P to taste
- Whirl each ingredient in the food processor on high, waiting a minute between each addition. Add reserved liquid until desired consistency (about 1/2 cup is what I like)
- Serve with olive oil, Salt & Pepper and a little Paprika.
- Keeps in an airtight container in the fridge.