Saturday night’s holiday party was just the pick me up I needed after Friday’s blow – As expected, of course!
Speaking of which, thanks again for all the comments I received via fb, email and here – your words are much appreciated! Moreover, the amount of people who acknowledged and complemented my blog Saturday night, blew my mind – It was beyond flattering. Thanks again!
I had to share these two photos from Saturday night – We kept telling Ashley’s husband to just snap a bunch of pics, however, It quickly turned into a mini photo shoot. Clearly, we’d make horrible models… so unflattering, but yet, so funny.
On to hummus talk…
For the most part, I’ve never been a hummus devotee. I mean, I like it and I’ll eat it, but I don’t lust over it. That maybe is, until Saturday.
See, lately, I’ve been experiencing erratic cravings. Cravings ranging anywhere from eggs to steak – the later being something I haven’t consumed since maybe middle school. While I haven’t, nor do I plan on, giving into those non-vegan cravings (the actual thought of cutting into steak makes me gag), I have been joyfully giving into the more milder ones… One of which, being capers.
So last week, while I was concocting ideas of things to make for Saturday night, it hit me – capers + hummus! To double check that I wasn’t having some sort of pseudo pregnant lady craving, I googled my idea. Turns out, there is actually a company who makes such a product. Astonishingly enough, I hadn’t lost my mind! Justification aside, I proceeded with creating such a recipe.
Caper Hummus
4 C of cooked chickpeas (use sprouted chickpeas or zucchini for a raw version)
1/3 C lemon juice
1/4 C olive oil
3 T tahini
2 T caper juice
1-2 cloves of garlic
1 tsp cumin
.5 tsp paprika
.25 tsp sea salt
3 T capers
1 T Lucerno Lemon Infused Olive Oil (I love this stuff!)
In a high-speed blender, combine the first set of ingredients and blend until smooth. In a food processor add capers and pulse until roughly chopped. Mix 2 T of capers with the hummus mixture. To serve, place mixture in bowl – garnish with 1 T of capers and drizzle with lemon infused olive oil.
The verdict: let’s just say, I’ve started to see hummus in a whole new light (and, I like what I’m seeing). I honestly think the saltiness of the capers perfectly compliment the richness of the chickpeas and garlic – like in a ‘match made in heaven’ sort of way. I think later this week, I’ll give this a raw try, subbing with zucchini. But then again, it’s damn good enough to justify the consumption of cooked chickpeas – so, maybe I won’t. 
Pingback: rawxy » Walnut Pâté with Balsamic Figs