Improvising gone RIGHT

(Grammar check on the title of this post plz ;))

I had extra chickpeas leftover from the cookies and I had brought along the goods for hummus because I had a hunch that would happen, so we whipped up a little homemade hummus. For some reason, this time it was SO MUCH better than any other hummus I’ve ever made in my life. I strongly suspect it’s because we weren’t following a recipe. 

Here’s a rough estimate as to what went into that ninja though, because this is definitely one to try and recreate. Of course, personal preferences are bound to differ when it comes to different spices and seasonings and such, which is why it’s kinda nice to have so much freedom with this whole rough- outline- but- no- exact- recipe approach. 

(**** VERY approximate) ~

  • 1C chickpeas
  • 1 T tahini
  • 2T almondmilk
  • 2T lemon juice
  • 1/2 T minced garlic
  • 1t salt (Himalayan is awesome… plus it’s PINK cool)
  • 1t rosemary 
  • 1/2 t paprika
  • 1/2t cayenne pepper
  • 1/2 t pepper 
  • 1/2 t dried basil/ oregano

A lot of those “1/2 teaspoon of whatever spice” should probably be translated to “just a dash” based on preference. We all just added a little here and there, blended, and kept on adjusting and seasoning until we decided it was perfect.

Trial- and- Error method as applied to making hummus? Tried- and true. 

And then we had some fun arranging little sample platters. (Like, are those spinach leaves or petals? Cooking is an art obvi.)

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hey Ragan

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