I got a lot of email interest wanting to learn more about the foam roller I pictured in the last post. For those of you interested in getting a foam roller for yourself I got mine through Amazon.com.  I ordered it on a Sunday and it arrived at my house two days later.  If you are new to foam rolling I would probably recommend getting the softer kind for gentle souls instead of the harder one that I bought which is best for crazy foam rolling lunatics.

Need a place to start for some rolling exercises? Here’s a pdf document that has a few demos of the major muscle groups you can start try to un-knottify (plus the guy pictured is a toal hottie. Bonus.)

Anyways onto the hummus! I really don’t think I’ve ever made the same hummus twice…it is kinda fun trying out different flavor combinations. Plus this latest version allowed me to use up some leftovers in my fridge. Tweak the recipe to your tastes…more salt/less oil (for you fat-free-freaks)/or maybe some different spices. Basically just do whatever makes you and your wild taste buds happy and feel free to throw this recipe out the window!

Super Green Hummus

1/2 can chickpeas, drained and rinsedIMG_3818

1/2 can white beans, drained and rinsed

3 Tbsp tahini

2 Tbsp olive oil

juice of 1/2 lemon

1 clove garlic

1/2 cup cooked red chard

1/2 tsp cumin

1/2 tsp salt

pinch cayenne

about 1/4 cup water

Throw all the ingredients with wild abandon into your food processor or blender.

Now pulse for a couple minutes and get hypnotized by the swirly designs the hummus is making in the food processor…

OK wake up! And get your crackers/veggies ready for dippage. Adjust seasonings as  needed to make your taste buds deliriously happy.

IMG_3823

Verdict? A+! And this hummus is a fabulous way to sneak more greens into my diet! Whoohoo!

Water Cooler Morsel of the Day:

Are you totally sick of taking pictures of what you eat? Or have you become so totally fabulously popular because of your blog that you long for the simpler times? Read more about the blogging phenomenon in this article by the NYTimes.



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