Ready. Set. Walk!
It was a beautiful morning for a walk. I finally restarted my weekend morning walks with my neighbour/friend.
We got started on our walk at close to 10am because we wanted to get our beauty sleep.
While it was really nice to have slept-in a little, I did regret that decision once the sun’s heat began to melt me. Next week we’ll have to start earlier.
And so begins what I’m hoping will become a new routine of physical activity and healthier, lighter eating.
Sadly for me, getting out to walk even one day per week is actually ‘more’ physical activity than I normally have. Ouch. My own truth hurts.
Well, I’m starting small—but I’m starting–with walks and healthier eating. All things in moderation, as they say.
Beach bod ready. Not.
Ok, so the only body I’ll be taking to the beach is the one I’ve got. It’s hardly ‘beach-ready’ in the traditional sense. I’m ok with that. But perhaps I will manage to do my body some good by shedding a few pounds and gaining some more energy. Baby steps.
This weekend, between my walk and this hummus, I took one small step and one delicious scoop towards my goal.
Summer’s not a time of year when we crave big heavy meals (generally). Nope, this season calls for grilling, salads, and sharing plates.
Sometimes all I want is a snack like this hummus right here. I think it’s perfect as an appetizer or snack, as a lunch, or heck even a dinner. I’d say it’s for breakfast too but although I love the garlic in this, I don’t think I’d want to start my day pairing this with my coffee. But I could probably be swayed.
Dunk a cracker, wedge of pita bread or veggies and go to town! At least hummus is one way for me to eat more veggies.
Chick peas..meh. Hummus…oh yes!
It’s weird, but I don’t actually like chick peas all that much in its natural pea state. However, I do love me some hummus. Nelson made this one extra smooth because he knows how I feel about the texture of chick peas. I love the garlic kick and the citrus pow in this recipe.
I had to control myself from eating it all up myself. While it’s high in fibre and good fats, this only remains healthy when consumed in moderation. Too bad for me, but I can accept these terms.
I’m going to eat more raw veggies this season, but I’ll do them and my tastebuds a favour and dip ‘em in this awesome hummus first. I can eat lots of veggies this way, for sure! Wish me luck with my summer goals, and join me in eating well, friends.
We used to buy hummus until we made this... mind blown! This takes roughly 10 minutes to prepare and tastes incredible. You'll never want to eat store-bought again.
- 2 cups canned, cooked and drained chickpeas (540ml or 19 oz liq)
- 2 medium cloves garlic
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1/4 cup olive oil
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup tahini (sesame paste)
- 1 tbsp water
- Ground paprika and olive oil for garnish
Add all the ingredients to a blender and blend for about 2 to 3 minutes or until smooth. Blend longer for a smoother consistency. You may need to stop half way through and scrape down the sides with a spatula.
Pour the hummus into a dish. Use the back of spoon to draw in a circular path into the hummus.
Pour a little olive oil into the path and sprinkle with paprika. Enjoy with your favourite pita bread or crackers!
- You can also use a food processor instead of a blender.
- If you like your hummus a little less thick, add 1 or 2 tablespoons of water while blending.