Good day fine people! Hope your week is off to a great start. I’ve been hitting the workouts hard this week and as I type, I am a hot, sweaty mess. Over the weekend we had a taco party with some of our friends and it was so much fun! We had Portobello mushroom tacos (from the blog of course), pollo asado, spanish rice, homemade salsa, beautiful rainbow salads with lots of veggies, guacamole, creamy refried beans, pickled onions and all the fun toppings you can imagine! Oh and also lots of margaritas and tequila of course. Hence my need for extra sweaty workouts this week.
I decided to make Taco Sunday a monthly thing for 2017 after hearing that my brother attends one every month in his hometown of Portland. I thought what a fun idea and I’m going to do the same thing! When I told our friends that we are doing this every month, they got so excited, just as I did when my brother told me. I think as we get older, it’s important to have traditions in our lives. For me, it’s important to have family, friends, and food around in a casual atmosphere. Every month I plan on making some fun things and I hope to share those recipes here eventually! What traditions do you have at your home? Share with me over on Instagram or Facebook underneath this post. I’d love to hear!
Anyway, back to hummus! We are attending Superbowl party this weekend and I was asked to bring two things. Hummus and the lovely Sophia’s, over at Veggies Don’t Bite vegan chile con queso. I brought this last year and man did people go crazy over it! You should definitely check it out of you are looking for a good meatless dip. It’s better than the real thing, I tell you. Hummus can be so dull sometimes but it is always the first thing to go and people love it because it’s healthy. I wanted to jazz mine up a bit by giving it a Greek twist. I love Greek salad so I thought why not combine the two. To make this extra creamy, I did one thing that I don’t normally do when making hummus. I bought dried kabuli chickpeas from my friends over at Eat Grain. I read about them over on Instagram after seeing a picture of the creamiest hummus I’d ever seen, I knew I needed them in my life. Stay with me here….you could totally use canned chickpeas, jazz up store bought hummus, or buy dried chickpeas from the bulk bins at your grocery store, but I strongly suggest you try these chickpeas at some point in your life. Truuuuust me!
In this recipe, I use pickled cucumbers and pickled red onions. You don’t have to do either. But they add a nice salty, sweet, crunchy element to this hummus that makes them extra special. If you DO want to try to pickle, I’ve given you an easy pickling recipe below. You will need to do this at least a day before (or even up to a week before) serving, to get that nice pickly flavor. Feel free to get creative with your toppings. To keep this vegan (since my friends are), I used a vegan feta, but you could use regular feta as well! Either way, you and your friends will love this and no one will be watching the game, because they’ll be hovering around this!
2 cups cooked chickpeas** (I used 1 cup of dried chickpeas that were soaked over night and then boiled an hour until soft)
1/4 cup lemon juice
1/4 cup olive oil
1 t lemon zest
1/4 cup tahini paste
1 clove garlic
1/4 t cayenne pepper (may add more if you want spicy)
1/4 -1/2 cup water (may need less if using canned chickpeas start with 1 tablespoon and go up from there)
Add everything except the water into a food processor and puree until smooth. Slowly add in water 1 T at a time to make sure it doesn’t get too liquidy. Pour the hummus into a large serving bowl and top with greek salad toppings below.
Greek Salad Toppings
1/2 cup cherry tomatoes cut in half
1/4 cup olives chopped
1/4 cup pickled onions (recipe below) or use thinly sliced red onion
1/4 cup pickled cucumbers (recipe below) or use thinly sliced cucumber
1/4 cup feta cheese (I used a vegan cheese brand called Treeline Cheese)
2 T chopped parsley
2 T lightly toasted pinenuts
Quick Pickled Onion Recipe
1 red onion sliced thin
3/4 cup apple cider vinegar
1 T sugar
1/2 t salt
1 sprig thyme (optional)
Combine the apple cider vinegar, sugar, salt, peppercorns and thyme in a glass jar. Place the onion in boiling water for a few minutes (this helps to take away some of the bitter flavor). Take out and let cool to room temp. Place onion in a glass jar with the vinegar mixture and let sit in the jar at room temp for 1 day and then refrigerate. Will keep in fridge for up to a week.
Quick Pickled Cucumber Recipe
3/4 cup apple cider vinegar
1 T sugar
1/2 t salt
1 T dried onion
1 T dried garlic
1 t sesame seeds
1 cucumber sliced thin (I used a persian cucumber)
Combine the first seven ingredients in a glass jar and then place cucumber in it. Store in fridge for up to a week.
*Adapted from Eat Grain Classic Hummus recipe
**You may sub canned chickpeas or store bought hummus instead