So it feels like forever since I last shared anything with you. My mom was in town for a while and I thought it was a good time to take a step back and reflect on my blog. Since I’ve started I’ve gone in multiple directions – I and my blog have been evolving. So anyway I wanted to give some thought to what I really wanted this to be and find out what things were important to me and what things were not so important. So here is what I’ve decided – to make a long story short I like to eat lol and I’m really good at it. I also love taking pictures, but I’m only so so at that. So I hope to share with you in my adventures in baking, cooking, eating, and finding my place behind the camera. I’m a bit of a perfectionist, so I’m not the most comfortable at being less than great at something. So I hope my continued blogging will be a lesson in patience and self acceptance. I have loved sharing with you these last few months and I look forward to continuing on that journey while remembering to take a step back to be present in my journey. So let’s get back to it :)
I grew up in a small town in the south and until I moved up north there were soooo many foods that I had never heard of and certainly never had the chance to try. When I met my M nearly 10 years ago – where has the time gone – he expanded my mind in so many ways and because of him I am willing to try so many more things – one of the many reasons why I love him so much. One of the most tangible examples of that would definitely be food.
Years ago I had hummus for the first time – I wish I had a cute or funny story about it but I don’t :) Anyways I love hummus, its simple and easy, and really who doesn’t love hummus. But, even though its so simple, I have never made it. So I decided to give it a try. From time to time I catch Giada De Laurentiis on the Food Network so I thought I would share my adapted version of her Avocado Hummus Recipe. Let’s get into it.
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- 15-ounce can of garbanzo beans, rinsed and drained
- 1 large or 2 small avocados, seeded, peeled and coarsely chopped
- ⅓ cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1/2 packed cup of arugula
- 1 clove garlic, smashed
- 1 teaspoon kosher salt, plus extra for seasoning
- ¼ teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tbs extra virgin olive oil
- Combine beans, avocado, parsley, lemon juice, arugula, garlic, salt, and pepper in a food processor. Pulse until combined.
- Add in olive oil and pulse to combine.