Hummus is something that we go through a lot of for snacks, lunches, and even dinners if Aaron comes home late from work and just wants a little something before bed.
We have tried dozens of brands and flavors of hummus. From Whole Foods, to Trader Joe’s, to Ralphs, etc we have tried them all. And the one we kept coming back to was the Spicy Hummus at Trader Joe’s. The problem is, we rarely shop at Trader Joe’s anymore; and it was getting to the point that their Spicy Hummus was one of the very few items that we would even purchase there.
Then, Food Babe pointed out that most commercial hummus’ contain preservatives as well as canola oil (which is likely laden with GMO’s!) instead of olive oil. Sure enough, when I checked the [rather lengthy] ingredients list on our beloved Spicy Hummus there it was “oil blend- containing canola, sunflower and/or safflower oil”. Our household is really trying to limit our intake of foods that likely contain GMO’s (and unnecessary preservatives!); so we decided that from this point forward we would be making our own hummus.
So far, this recipe is the closest that we have gotten to the delicious flavor of the Spicy Hummus we love[d] so much.
Spicy Chipotle Hummus
1 can Eden Organic garbanzo beans
1/2 can Chipotle Chilies in Adobo sauce
1/4 organic Tahini
1 tsp sea salt
1/2 tbls paprika
1 tbls cumin
2 tbls fresh lemon juice
Add all ingredients into a large food processor; process until smooth.
Freezes well; and lasts about 5-7 days in the refrigerator.
We try to keep a variety of food in the freezer for daily use. Sauces, soups, muffins, cookie dough, fresh fish, etc that we can defrost and use on the days that making everything from scratch just doesnt work.
Our food reserves were running a little low, so we chose to have a “cooking & baking” day yesterday in order to stockpile some foods for the coming weeks. I try to have a freshly cooked homemade meal ready for Aaron when he comes home from work, but there are days when time just wont allow it. So, on these days, I rely on our freezer to help me with a homemade meal.
Yesterday morning while drinking our coffee, Aaron and I made out our grocery list and Aaron went to Whole Foods before things got too crazy (we have learned that its simply not worth going to the Whole Foods by our house on a weekend afternoon).
Aaron came home with our bounty and then we piled everything up on the counter top. I added the items from our CSA that we were planning on using and then divided everything up based on which recipe it would be going with (organization is key!)
Yesterday we made:
Spicy Tomato Soup
Roasted Tomato & Garlic Marinara (to be used as pizza or pasta sauce)
Spicy Chipotle Hummus
Whole Wheat Zucchini & Applesauce Muffins
Chocolate Chip Zucchini Cookies
Instead of putting all of the recipes on one single blog post, I decided to write up the recipes separately so that they are easier to reference.
Aaron and I plan to have one of these “baking & cooking” days about once a month or so in order to keep a decent amount of food in our stockpile. While, yes, it did take all day. We also had fun doing it. We were able to schedule the recipes out so that while one thing was cooking, the other person was prepping the next recipe or doing the dishes (and boy, did we do a lot of dishes yesterday!) We were also able to have the football game going, once the afternoon rolled around we popped open a beer, and just had fun being around the house doing two of the things that we love to do: cook & bake.