grabbing lunch with a fellow intern at work this week, I was inspired to make hummus. We sat tucked into a quiet corner of the capitol munching our quickly packed lunches. I demolished my leftover pasta and eyed her hummus with envy. As I sat there chatting and daydreaming about food I’d like to cook but don’t have the time to, I realized hummus wasn’t on that list.
Using only ingredients I had in my pantry, I soaked my dry Chick Peas until they were bloated. I boiled them for about 15-20 minutes until al dente. I threw the hot chick peas into the blender with olive oil, spinach, parmesan cheese, and some herbs de provence. After some mixing and blending, I had homemade spinach hummus.
I rode out my Betty Crocker roller coaster and even baked some pita chips to eat with my spinach hummus – a yummy and nutritious snack!