Happy Monday! How was your weekend? It was a holiday... Did you eat good things with good people? I hope so. C and I spent lots of time on our bikes this weekend. Both on and off road. I had a little bit of a scary encounter where I barely missed a pot hole when I was going on a super fast downhill. After I kept thinking to myself...what if I hit that?! Then thinking...that would have hurt SO bad. I'm looking forward to putting my feet on the ground and running this week for a bit. Wheels are good, but there is nothing like beating the pavement with my feet. Comfort.Zone.Please.
Speaking of running. Abbie and I entered the lottery for the Marine Corps Marathon this fall! Any one else doing it?? It has been over a year since I ran a "just running" race, but I'm exciting to start training for something again...if we get in at least. There's something about the structure of training that really helps my life. It is at least one constant thing that I know I have to do and that is there for me. Here's hoping we get in together. If not, it is back to the drawing board to pick something else for the Fall Season.
And this hummus! Nothing to do with running, but it is good. It's my go to recipe and I nearly always have a batch of it in my fridge. It is my snack of choice when I want to add some extra protein and veggies into my day. It is packed full of simple ingredients, most of which you should have? I hope! Most people don't have tahini laying out, but you should. It is one of my very favorite condiments and it is totally underrated. You can actually make your own at home if you wanna get all crafty. It is a good slathered on toast, mixed into a salad, drizzles on roasted veggies. Get into it, folks.
Back to this hummus...it's lemony, garlicky, and so refreshing. I'm taking this batch on an adventure to the Redwoods this weekend for snack breaks. My hummus travels next to me, just like a friend.
1 can chickpeas, drained and rinsed
1-2 cloves of garlic (if you love garlic, go for 2)
1 1/2 teaspoon of salt
juice from 2-3 lemons (about 4 tablespoons worth)
3 tablespoons of tahini
1/4 cup good quality olive oil
2-3 tablespoons of water (optional)
Place the chickpeas, garlic, and salt in a food processor. Pulse for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for 15 to 20 seconds. Add the lemon juice and process again. Add the tahini and process for 20 seconds, then scrape down the sides of the bowl one more time. With the processor running, drizzle in the olive oil. Add the water to thin to your desired consistency.
Cheers to my feet on the ground and my adventures ahead,