Tag Archives: Adventures in fitness

Kicking and (ice)screaming

This evening, after a good faith effort at some studying, I tried to go to BodyPump, my new workout class of choice. (Zumba will always be first in my heart, of course, but it’s nice to switch things up now and then.) Unfortunately, I did not read the schedule correctly and ended up at a kickboxing class. This was too bad, because I lack the coordination necessary for such things. I know you wouldn’t think this is possible, but I definitely punched myself in the jaw. Twice. After suffering that kind of indignity, a girl needs some ice cream.

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As soon as I got home I pulled out the ingredients above, and made sure the bowl for my mom’s ice cream maker was chilling in the freezer. (I think the ice cream maker was roughly $40, and I would say it has been an excellent investment.) I hulled and roughly chopped the strawberries, and then pureed them for just a few seconds in the Magic Bullet.

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Then, I whisked together all of the ingredients and put them in the fridge to chill for about an hour.

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Once the mixture was good and cold, I turned on the ice cream maker, poured it in, and let it spin for about 12 minutes.

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I’m calling this “ice cream,” but it’s actually dairy-free–I’ve noticed lately that I feel better when I don’t eat much milk, cheese, yogurt, etc. It’s definitely not as rich-tasting as your typical ice cream, but it’s really refreshing and the coconut milk makes it taste like you’re on some kind of island getaway. And, it’s really pretty! So, let’s list the ingredients, shall we?

Vegan Strawberry-Coconut Ice Cream (makes about a quart)

  • 1 13.5 oz. can of coconut milk
  • 1 c. almond milk
  • 1/2 c. agave nectar
  • about 1 c. pureed strawberries

Whisk together all of the ingredients and chill for an hour or two. Pour into a running ice cream maker, and let it run until frozen enough to slow down the machine. (Mine took about 10-12 minutes.)

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The fanned-out strawberry on top is fancy, no? I learned that little trick during a very short-lived job at a cafe. (Customer service, much like kick-boxing, was not really my forte. But I was good at garnishes.)

That’s all for today–have a good weekend, friends!

Dam to Dam + Pleasantville Pig Out

Today was one for the ages, folks. I am exhausted. But before I collapse, a recap:

My alarm went off at 4:25 this morning (which really made me mad, because I was having a dream in which I inexplicably knew how to tap dance flawlessly). My dad drove my mom and I downtown so we could board a bus to the Saylorville Dam, the starting point for the Dam to Dam 20K. I did not have a great feeling about this race from the start, because I thought our numbers were kind of ominous:

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Those were not great years in American history, you know? But anyway, we both finished…nobody fainted, threw up, tripped over their own feet, etc. I did not finish with any great speed, but, unlike the last time I ran this race, I did cross the finish line before they ran out of participant medals! Progress. When we came home, I immediately collapsed on the floor, until my mom made me get up and shower. Because there was more to do!

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After I drank my weight in Gatorade, we made our way to Pleasantville, IA, for the Pleasantville Pig Out Cook-off, dressed in our official barbecue team t-shirts.

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I named the team–it is an homage to my parents’ short-lived 1970s musical venture, the Tall Dog Band. They were all the rage in rural west-central Iowa, as I understand it, but eventually decided to focus on their less glamorous but more fulfilling jobs as educators. (Also–regarding the Homer Simpson quote–I would be your friend if you brought me a salad, just so you know. I happen to love salad.)

Things were hopping at the Tall Dog BBQ tent when we arrived, and we were immediately called into action to help serve samples to the masses. Today’s offerings: smoked pork loin with a maple chipotle glaze, smoked chicken thighs with a prosciutto, shallot, and mushroom stuffing, and gator fritters. (My dad ordered alligator meat online for the occasion. This guy plays to win.)

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It was so much fun…..I love feeding people. And clearly, I come by that naturally. I had a great time hanging out with my whole family….including (CELEBRITY SIGHTING!) my Grandpa Elmer and my Grandma Neva, who made the trip all the way from Jefferson, my hometown.

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Once we ran out of samples and judging was finished, my mom and I ducked into Smokey Row, an adorable coffee shop on the town square, for a veggie sandwich. I also ate a cookie the size of my face, because, you know, I’m an endurance athlete and I needed to replenish my carbs. Then I wandered around the festival a bit–it was fantastic! Classic car show, hot-dog eating contest, bags tournament, an appearance by the Iowa State Fair Queen–it was everything a small-town festival should be.

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Once votes were tabulated, we gathered for the results in front of the Pleasantville Grocery. Everyone was on pins and needles. (Well, OK, not everyone.)

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They announced second-prize winners in each of the four categories (beef, poultry, pork, and miscellaneous) first. No Tall Dog Barbecue. Then, they announced first prize winners in each category. Again, no Tall Dog Barbecue! Finally…..they announced the overall judges’ choice award, and IT WAS US! The grand prize was a whole processed hog. This prize, in and of itself, did not particularly excite me, given my vegetarianism, but let’s be honest, folks–I like winning things. And after a day of working hard and slinging samples in the heat, I think my dad and brother deserved some accolades ūüôā Here they are before judging (with their serious BBQ faces on) and after the big win:

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Many thanks to the judges for volunteering their time and to Brandon Bingham, festival organizer extraordinnaire! It was a great event.

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Have a lovely Sunday, friends! I need to learn some laws ūüė¶

Spring training

Isn’t spring glorious?  I love it even when the weather doesn’t quite live up to what I think spring ought to be.  The extra daylight (and the ability to go outside without first finding my mittens) makes me want to do all kinds of things I feel too lazy to do in the winter.

A couple of recent things I felt like doing recently with my new overabundance of springtime energy: signing up for a race and making some pasta salad.

I signed up for the Dam to Dam 20K in Des Moines the first weekend in June.¬† I‚Äôve done both the 20K and the 5K at the same event once before.¬† I was signed up last summer, but it was pouring rain when I got up at 4:30 to board the shuttle and I promptly went back to bed.¬† At 12.4 miles, this race will be a bit shorter than a half marathon, which I survived last October, so I should be able to handle it.¬† In an effort to up my speed a little, I‚Äôm going to follow an actual training plan this time.¬† (My training plan for the half was something like ‚ÄúRun as far as you can as often as you can, and hope for the best.‚ÄĚ)¬† Here it is:

3/21 Athlete’s Workout class 3 m run Rest 30 min cross 2 m run or cross 3 m run +
strength
4 m run
3/28 Stretch &
Strengthen
Rest 2 m run or cross 3.5 m run +
strength
3.5 m run 40 min
cross
5 m run
4/4 Stretch &
Strengthen
Rest 2 m run or cross 3.5 m run +
strength
3.5 m run Trial Run 5K 5 m run
4/11 Stretch &
Strengthen
Rest 2 m run or cross 4 m run +
strength
4 m run 40 min
cross
6 m run
4/18 Stretch &
Strengthen
Rest 2 m run or cross 4 m run +
strength
4 m run Rest 6 m run
4/25 Stretch &
Strengthen
Rest 3 m run or cross 4.5 m run +
strength
4.5 m run 50 min
cross
7 m run
5/2 Stretch &
Strengthen
Rest 3 m run or cross 4.5 m run +
strength
4.5 m run 50 min
cross
8 m run
5/9 Stretch &
Strengthen
Rest 3 m run or cross 5 m run +
strength
5 m run Rest 7 m run
5/16 Stretch &
Strengthen
Rest 3 m run or cross 5 m run +
strength
5 m run 60 min cross 9 m run
5/23 Stretch &
Strengthen
Rest 3 m run or cross 5 m run +
strength
5 m run 60 min cross 10 m run
5/30 Stretch &
Strengthen
Rest 3 m run or cross 2 m run 4 m run Rest Dam to Dam

I¬†adapted this from Hal Higdon‚Äôs website‚ÄĒit‚Äôs the ‚Äúnovice‚ÄĚ plan for a half marathon.¬† The plan on the site is 12 weeks, but I‚Äôve only got 11 before the race.¬† I reserve the right to switch things around, but I‚Äôm going to try to cover the mileage as much as possible and post a few updates along the way.¬† (That way, when I want to turn off my alarm and blow off some miles, I can picture sad, disappointed blog readers.)

Also (public service announcement!), as you can see, I‚Äôll be doing a 5K during week 3 of the plan‚ÄĒthat‚Äôs Saturday, April 9, to be exact.¬† If you live in or near Iowa City, you should sign up right here¬†for the Iowa Student Bar Association Trial Run 5K (search event: ISBA Trial).¬† It‚Äôs at 9 a.m. at the University of Iowa‚Äôs Ashton Cross Country Course, and proceeds will go to Iowa Legal Aid. Great cause, fresh air‚Ķand you‚Äôll probably beat at least one person, because I‚Äôll be there!

A (wannabe) runner’s got to have some fuel, so now let’s talk pasta salad. Here’s a springtime rendition you can throw together in the time it takes to bring water to a boil and cook some pasta.  I used this pasta:

It’s not bad, and the ingredients are happy and healthy (brown rice flour, spinach powder, and beet powder), but I think next time I would use monochromatic pasta for a more aesthetically pleasing finished product.  I also used a couple of new (to me) ingredients: fennel and Nayonaise (egg-free mayonnaise-y tasting dressing).

Spring Training Pasta Salad

  • 12 oz. pasta of your choice, cooked according to package instructions
  • 1 c. peas (I used frozen, defrosted)
  • 1 bulb fennel, thinly sliced
  • 2 scallions, thinly sliced

Dressing:

  • 1/2 c. Nayonaise
  • Zest of 1 lemon and 2 tbsp lemon juice
  • 1/3 c. loosely packed basil leaves
  • 1/8 tsp pepper
  • 1/4 tsp salt

Boil water and cook the pasta according to the package instructions.  Meanwhile, combine the dressing ingredients in a blender.  Taste and adjust seasoning to suit your fancy.  When the pasta is done, drain it and rinse it with cold water.  Then combine the pasta, veggies, and dressing in a large mixing bowl.

Have a good weekend!  Oh, and if you’re here thanks to Angela’s latest recipe link post….thanks for stopping by Smile

Leftovers and Plyometrics…

They don’t mix.¬† By that I mean that you should not eat leftovers of several sublime and butter-centric Thanksgiving dishes for lunch and then later attempt¬†to complete a¬†workout DVD entitled¬†INSANITY: Pure Cardio.

That said, if you’re looking for a way to undo some Thanksgiving damage, or just happen to be interested in picking up some really good workout DVDs, I would definitely recommend the Insanity program, which I got used¬†on Amazon for much less than they sell it for on the terrifying infomercial.¬†¬†I don’t do the workouts¬†6 days a week, as suggested on the lovely motivational wall calendar that came with my DVDs, but I do try to do one of them once or twice each week.¬† It’s “high intensity interval training,” and it HURTS. SO. GOOD.¬† There are four¬†workouts that are about 40¬†minutes each, and then four longer, more difficult¬†workouts that I have never tried because I think they¬†might kill me.¬† Something to aspire to, I guess.¬† Below, my lovely friend Christina and I prepare to “Insanitize” in my apartment.

In the background, you can just make out the face of Shaun T, Insanity instructor and world-class hottie.¬† In most of the videos he takes off his shirt about halfway through the workout, and I have to say…it really gives you the will to carry on.

In food-related news, it was a wildly successful Thanksgiving back in DSM!  I chopped, I stirred, I sauteed, I ate SO MANY SWEET POTATOES, and I did not study for upcoming exams.  (There will be pleeeeenty of time for that later, after I come out of my sweet-potato coma.)  The company was great as always, and the food was excellent.  It is a true honor to sous-chef for Mr. and Mrs. Tom and Kathy Lane.

Then, I slept for a very, very long time.¬† I don’t¬†understand this whole “Black Friday” thing, and would really only get myself out of bed at 3 a.m. if someone was selling deeply-discounted¬†completed law school finals.¬† Although I did buy this plate at an antique¬†stand in the afternoon (because it was cheap and it speaks the truth)…

….I generally¬†think Black Friday should be for laziness and creativity in the realm of leftovers.¬† Here are a couple of ideas for your cranberries and leftover dressing:

Cranberry Salsa

My¬†Aunt Rhena¬†brought this to the Thanksgiving dinner and we promptly made her copy down the recipe.¬† It’s really unique and fresh-tasting–serve with crackers and cream cheese.¬† Note: it’s¬†definitely spicy, and will get even spicier the longer it sits,¬†so you may want to start¬†small¬†on the jalepenos and¬†add¬†more later if you want.

  • 1 12 oz. package fresh cranberries, coarsely chopped
  • 3/4 c. fresh cilantro, chopped
  • 3/4 c. green onions, chopped
  • 2-3 jalepenos, with seeds (or without, if you want less heat), chopped

Dressing:

  • 3/4 c. sugar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

I had some of the salsa on Friday night on top of salad greens, and it was a welcome departure from all the mushy comfort food I housed the day before.  Next up, stuffing remix!

This was the hastily-improvised vegetarian dressing my mom and I made: wheat bread cubes, walnuts, dried cranberries, sauteed onion and celery, and vegetable stock:

The very next day, it made another appearance in the form of what we’ll call “Thanksgiving Frittata.”¬† This will serve 2.¬† First, preheat your oven to 400 and¬†throw the leftover dressing (this was about a cup, I would say) into a frying pan with about a tablespoon of olive oil.

Using an electric mixer or a whisk, mix up 2 eggs, 2 egg whites, about 1/4 cup cottage cheese, and about 1/4 cup parmesan cheese.  Season with a little bit of salt and pepper.  Then, after the dressing has been in the pan for just a couple of minutes, pour the egg mixture over it.

Leave it on the stovetop just until the edges start to set up, and then put the pan into the oven for about 7 minutes.  When the eggs are set, sprinkle with something green (because everything looks better with a sprinkle of green), slice, and serve.

That’s it–I hope you all had a wonderful holiday!

Success! Seared tuna! Sweet potatoes!

I’m sorry, I sometimes¬†use too many exclamation points.¬† It’s probably some lingering endorphins from FINISHING THE HALF MARATHON WOOOO!

I honestly enjoyed the race a lot!¬† It went by much faster than I thought it would, I never¬†passed out¬†or tripped over my own feet or threw up or anything–so I consider it a first-timer success for sure.¬† Also–hearty congratulations to my magnificent mom who breezed right through all 13.1.¬† She’s the best!¬† I thought the race was very well-organized and really appreciated all the people who volunteered along the course.¬† I would definitely do another one someday…so I’ll have to start looking around at what races are out there.

After finishing the race I baked some cookies for an upcoming meeting of hungry future lawyers and spent a lot of time being lazy on the couch.¬† It was glorious.¬† Then, my dad made a bunch of delicious food….including….

I don’t eat fish/seafood in general very often, but I looooove almost-raw tuna.¬† To make these drool-worthy little appetizers pictured above, cut a few tortillas into wedges and fry them until crispy in a shallow layer of peanut oil.¬† Remove them from¬†the oil and put them on some paper¬†towels to drain.¬† Brush the tuna with sesame oil, press it into sesame seeds, and sear it in a very hot pan.¬† Not for too long, please!¬† Overcooked tuna just bums me out no end.¬† Then stir a small amount of wasabi powder into some mayo (add it in gradually until you get the taste you want), cut up a few scallions so it looks snazzy, and assemble as shown above.

*Hey Dad, feel free to clarify/add to those instructions in the comment section.¬† Thank you for your continued readership ūüôā

The morning after racing and eating tuna, I was sore.  So. Very. Sore.  I may have made an executive decision to skip class that morning and stay in Des Moines and go for a very slow walk at one of my favorite fall-stroll locations.

That’s the Woodland Cemetery–not creepy and/or morbid, as you might think…just peaceful and full of big, beautiful trees with turning leaves.¬† I love wandering around in there and looking at the names on the tombstones.¬† It was good to stretch the legs and get some fresh air before heading back to Iowa City.

Nothing too exciting happened in the apartment kitchen this week, but I did come home from class starving one day and decide to conjure something up using these random ingredients I had in my fridge:

We have here a bunch of kale, an acorn squash, a pear, a parsnip, and a sweet potato.¬† I really need to learn to grocery shop with more purpose.¬† Sometimes I’m in the produce aisle and things just speak to me and I end up with weird collections like this.¬† But I was determined to make a dish!¬† A blog-worthy dish!¬† So I put on my apron (my serious-cooking apron, not my hostess apron, mind you) and got down to business.

First, I sawed the acorn squash in half, scooped out the seeds, and put both halves flesh-side-up in a baking dish with a bit of water in the bottom.¬† I poured on a bit of olive oil, hit it with some salt and pepper, covered with foil, and put it in a 350 degree oven until fork-tender.¬† (Mine took about 30 minutes, but as I’ve said before my oven is a little nuts.)¬† Then I peeled and sliced the sweet potato and parsnip onto a baking sheet, gave them the olive-oil-salt-pepper treatment as well, and put them in to roast along with the squash.

Those took about 20 minutes.¬† Once I had the oven situation under control, I started 1/2 c. of quinoa boiling in 1 c. of water¬†and chopped and sauteed the kale in some olive oil with 2 cloves of minced garlic.¬† This was my first time using kale and I don’t think I cooked it long enough.¬† But I liked it in the finished dish and I think I could get into using it with a little more practice.¬† Kale tips are welcome, if any of you readers happen to be experts.

And thus the stage was set for layering all these healthy, harvest-y ingredients in my prettiest pie pan.

I buttered the pie pan (no use having things stick, now is there?) and started with a layer of all the roasted acorn squash.¬† Then I layered on half of the quinoa.¬† At the last minute I decided to stir one beaten egg into the quinoa to make this more of a mushy, casserole-type situation.¬† I don’t know if it made much difference, but if you happen to try something like this and want to add the egg just remember to let the quinoa cool off before you go stirring it in, or you’ll scramble it.

Next, the sauteed kale and the rest of the quinoa.

Then, the roasted sweet potato and parsnip, mixed with the diced pear, and topped with a dusting of cinnamon and a handful of pumpkin seeds (which I have FINALLY used up, so I promise to stop putting them in everything I post on here.)

Finally, I poured a few tablespoons of homemade vinaigrette (recipe in this post)¬†over the whole thing and baked it at 350 for about 20 minutes.¬† Definitely Thanksgiving material!¬† Here’s the recap of everything I used:

  • 1¬†acorn squash, roasted and scooped out of the skin
  • 1/2 c. quinoa,¬†boiled in 1 c. water until the water is all absorbed
  • 1 small bunch of kale, sauteed with 2 cloves minced garlic
  • 1 sweet potato and 1 parsnip, both peeled, diced, and roasted
  • 1 diced pear
  • a few tablespoons of honey-balsamic vinaigrette
  • optional toppings: cinnamon and pumpkin seeds

That’s all for now, folks.¬† Happy Halloween!

Keeeeeen-wa

Yesterday I felt the need for a little roadtrip, so I threw my laundry in my car and headed west for a little time¬†at my vacation home (aka my parents’ house).¬† This morning, then, presented a golden opportunity for a run at my favorite Des Moines park.¬† Six miles, a lake, trees, and cool temps made for one fantastic¬†start to the day.

I love Gray’s Lake because 1) it’s a well-defined 2-mile loop, which is good when you were born without a sense of direction like me, 2) for part of the loop you run along the river, and 3) the people-watching is usually pretty great.

I am now officially registered for the Des Moines half-marathon in mid-October…which is sort of terrifying.¬† Can I get myself in good enough shape to put in a respectable performance in just over a month?¬† Well, I’ll try, but it’s¬†somewhat doubtful.¬† However, I like to think that what I lack in endurance, speed, and general athleticism I make up for in stubborness.¬† I’ll just crawl the last few miles if I have to, so there!

Moving on to food, let’s talk about my love for quinoa¬†and a nifty new recipe.¬† Quinoa (pronounced keen-wa) is wonderful grain-like stuff that I’ve been using in¬†salads like it’s going out of style.¬† It’s¬†ancient, it’s South American, and it’s¬†freakishly nutritious.¬† It’s a great protein source for veggie-eaters like myself, because it’s very balanced in terms of amino acids.¬† A couple of weeks ago I found myself in possession of some top-notch IA sweetcorn and made up this salad.¬† It’s quickly going out of season,¬†so try it ASAP¬†or file it¬†away for next year because it was pretty delish!

(Yes, I took that picture in the grass outside my apartment because my kitchen lighting is bad.  I never claimed to be normal.)

Sweetcorn Quinoa Salad

  • 1 1/2 c. water
  • 3/4 c. quinoa
  • 2 tbsp. lime juice
  • 2 tbsp. vegetable oil
  • 1 tbsp. agave nectar (or you could use honey)
  • cayenne pepper to taste (I used about 1/8 tsp.)
  • 1 c. cooked corn kernels
  • 1 tomato, seeded and diced
  • 1 yellow bell pepper, diced
  • 3-4 thinly sliced scallions
  • half of a 14.5 oz. can of black beans
  • chopped cilantro, to taste

Bring the water to a boil.  Add the quinoa and cook according to the package directions, or until the water is absorbed.  Put the lime juice, oil, agave nectar, and cayenne in a small bowl and whisk to combine (I actually used a blender for this).  When the quinoa is finished, add the veggies, beans, cilantro, and dressing and stir to combine.  A scoop of this stuff on top of some greens = lunch of champions.

Happy weekend, friends!

Shake it, don’t break it

So, I started law school again and I have some new, interesting classes.¬† That’s all been lovely so far, but let’s talk about the really fun stuff: Zumba and hummus.¬† The University of Iowa has recently opened up a brand new fitness center that is so nice and shiny and glass-plated you feel kind of like you’re working out in an airport in the future.¬† After a day of lawyer-learning this past week, my friend Christina and I set off for this fab new facility to attend our very first Zumba class.¬† Click here if you’ve never heard of Zumba–it’s basically a Latin/hip-hop dance class.¬† I was pretty excited about this, but also a tiny bit concerned for two reasons:

1. The last time I attended a fitness class (Step and Kick, I believe it was called), I kiiiiind of missed the step at a critical point, tripped over my own feet, and broke my wrist.¬† I spent 7 hours in the emergency room with Christina (bless her soul) eating frozen edamame that I used to ice my arm, and walked out with a giant plaster cast that I’m pretty sure was some well-meaning resident’s first project.¬† For the final four weeks or so of healing, I got this more aerodynamic¬†cast that I’m trying to hide in the photo below, but it was still not a whole lot of fun.

2. As¬†documented in the¬†home video of my first and only dance recital (I was 3), I have never been much for “choreography.”¬† I’m not saying I can’t learn “dance routines,” okay?¬† I’m just saying that sometimes, when you’ve got moves¬†like the ones I bring to the table, you don’t like to be¬†boxed in.

Well, folks, I¬†did not break¬†or sprain anything during my return to group exercise, and it was SO. MUCH. FUN.¬† The routines were fairly easy, and when I couldn’t quite figure something out it was easy enough to at least look like I knew what I was doing.¬† I was also unsure as to whether¬†an hour of dancing would actually feel like a good workout.¬† Here’s how I know I got my money’s worth: I sweat like crazy, I slept like the dead that night, and at one point during the class I realized my hairband¬†had flown off and landed several feet away.¬†¬†Only downside: I don’t know if this is¬†standard Zumba procedure, but at the very end the instructor made us get down on the floor and do a song’s worth of ab work.¬† I couldn’t hear her instructions at all over the music, and although ab work certainly has its place, I was there to SALSA, you know?

So, in conclusion, go to Zumba!¬† There’s nothing to trip over and you’ll have a great time.¬† When you come home, exhausted from a lengthy bout of shakin’ it, you’ll want to replenish with some wholesome chickpea spread, won’t you? Of course you will.¬† Therefore, I present to you my standard hummus recipe, complete with roasted garlic and red pepper.

First, you need to do some roasting.  Preheat the oven to 400.  Slice the red pepper like so, cut the tops off two heads of garlic to expose the cloves, and drizzle everything with a bit of olive oil.  Sprinkle with salt and pepper, wrap the garlic in foil, and put everybody into the oven.  The peppers go for 20 minutes, and the garlic goes for 40.

When you take the peppers out and the garlic is still roasting away, cover the peppers with a towel for about ten minutes.¬† This steams them and makes it easier to peel off the skin, which I like to do because I’m finicky like that.

Get your other major players ready to go while the roasting is going on.

When the garlic is done, it will look like this and your house will smell wonderful.¬† Note: don’t plan on making out with anybody after eating this stuff.

Squeeze out the garlic cloves, and put them in your food processor with¬†all the other ingredients except the olive oil¬†(I’ll list ’em below, no worries).¬† Turn on the processor and slowly stream in enough olive oil to make the hummus creamy.¬† (I would estimate I usually use about 2-3 tablespoons.)

Let the processor run until the hummus is smooth, and there you go!¬†¬†Dip some veggies in it, spread it on a wrap with some feta,¬†and maybe light a scented candle….because that garlic smell will take awhile to¬†dissipate.¬† Here’s the run-down:

Roasted Garlic and Red Pepper Hummus

  • 1 roasted red pepper (400 degrees for 20 minutes)
  • 2 heads of roasted garlic (400 degrees for 40 minutes)
  • 1 14.5 oz. can chickpeas (aka garbanzo beans)
  • 2 tbsp tahini
  • zest from 2 lemons, juice from 1
  • salt and¬†pepper to taste
  • about 1/4 c. fresh parsley
  • olive oil (about 2-3 tablespoons)

Roast the garlic and red pepper.  Add all ingredients except the olive oil to a food processor.  Turn the processor on and stream in enough olive oil to reach the consistency you want.  Store in the refrigerator.