If you have been keeping track of what I have been doing, you will know that one of the ways that I’m dealing with cooking for one again is aiming for 5 small meals a day.
So far, I haven’t been the best at 5 small meals but I am AMAZINGLY good at eating 3 large meals plus an afternoon snack, plus an after dinner snack and then falling asleep in a mild food coma! Now I want to also note that there is nothing wrong with eating that way! For me though, it doesn’t sit well as I get an upset stomach (bloating) and I don’t like feeling weighed down all the time.
One snack that fills me up and makes me feel good is hummus with corn chips! I also love pesto, which is quite evident through some of my recipes, like the pesto baked eggs or the chicken pesto pasta. So I wondered what would happen if I combined them? The answer… PURE MAGIC!!
This pesto hummus is great by itself but can also be used to add an extra element to a sandwich or accompany your morning avocado and toast.
While experimenting with my hummus, I also discovered the secret to a smooth, creamy dip….. pulverise the chickpeas first! Normally I toss everything together and keep blending until my mix is semi-smooth, but there is usually a couple of chunks of chickpea that I cannot get rid of. If you process the chickpeas first, they form a crumbly paste, which then blends really easily with the tahini, lemon and oil!
This recipe is very quick. It is also very cheap, especially if you buy the dried chickpeas and cook them yourself. I always make a large batch and then freeze them for later to use in stews, salads and of course, hummus.
I hope you a have a great weekend and get lots of love on Valentine’s Day!