So one thing I’ve noticed recently is that I’ve officially entered that age bracket of “oh my god, everyone is getting married.” It’s pretty exciting.. but also pretty bizarre. I think three couples I know got engaged last week. Thanks for the updates, Facebook.
I know some women who have literally spent their entire lives planning out their dream wedding. As young girls they dressed up their Barbies and acted out the perfect wedding sequence. As adults they’ve spent hours creating a Pinterest board, re-pinning their favorite hairstyles and bridesmaid dresses and ring styles before they’ve even found the right guy. Then there are other women, like myself, who spend scant time thinking about their dream wedding and, instead, have spent their entire lives thinking about things like their dream kitchen… There are other women like this, right?… I mean, don’t get me wrong, the wedding and everything is cool… but I’d rather not have a mental breakdown when the big day comes because it isn’t living up to an impossible expectation I set at age seven. So instead of re-pinning pictures of lavish white dresses, my boards are scattered with pictures of open layout kitchens with tall white cabinets, more windows than wall space, and speckled granite countertops (or distressed wood countertops… I’ve been going back and forth on this for a while now).
I think about my “dream kitchen” often since, running this food blog and all, the kitchen is a place where I spend a good amount of my time. Usually, it’s where I spend a good chunk of my Sunday mornings, drinking coffee (yeah, I’m slowly jumping back on the coffee bandwagon) and making a mess. This week, I made Avocado Hummus and paired it up with my favorite Food Should Taste Good Tortilla Chips.
Avocado is something I think you could literally add to any recipe and end up with with an even better final product… okay, the more I think about this the more recipes I’m thinking of that wouldn’t be good with added avocado (spaghetti & meatballs…. maybe??). Turns out hummus is one of those recipes that IS better with avocado. So let’s focus on that. This is also another recipe that turns out to be super simple to make. All you need is, again, a food processor or magic bullet. If anyone happened to check out my recipe for beet hummus a while back (I know, probably not), the process for this one is pretty similar. Except this time, you won’t spend half a week scrubbing the red beet stain off your hands.
Makes Enough to Share
1 16oz can of chickpeas, drained and rinsed
1/3 cup olive oil
1 tsp chili powder
juice from 1/2 lime
pinch of salt and pepper
3 cloves garlic
1 handful cilantro
1. Add all ingredients, except the olive oil, to a food processor or magic bullet and pulse until everything is pretty much broken down, scraping the sides as needed.
2. Add olive oil and blend for another 30 seconds to a minute, until completely smooth, scraping the sides as needed.
3. Serve immediately with chopped veggies or your favorite chips.
Enjoy and make sure to follow me on instagram @fdecaro!