Yay, Monday! Actually not a horrible one, I feel liberated since I was on call for work all last week and got to pass the torch today and next weekend is a 3 day weekend! Today’s high was a lovely 104 degrees and I could already feel the heat climbing when arriving to work at 7:30 AM, so I’m thinking a cool mountain escape at least one day this weekend. I was hoping this week would be quieter at work, but no such luck with a couple of hard drive crashes today alone and many new systems to get out for a start up.
My mom was babysitting my two young nieces today and being the wonderful daughter that I am, I used my lunch break to help her serve the kiddies lunch and learned that giving a hyper 2-year-old red cherries over light colored carpet is not such a great idea – or even giving said 2-year-old anything that could stain! I really hope the red dots come out of the light pants I wore today, ugh!
But I managed to create a nice lunch among the chaos of a tamari marinated portobello stuffed with Ani’s Ginger Almond Pate and a sauerkraut side salad.
Okay, the salad was a little more than a side. The pate went nicely with the mushroom and marinating it in tamari balanced the heavy flavor while keeping it moist.
While digging through my pantry last night, I found a mostly empty bag of dried chickpeas, about half a cup. I threw them in the fridge to soak for tonight’s dinner not really sure what I’d do with them – maybe a curry stir-fry. But when I got home after enduring today’s heat, I craved cold, crisp veggies and decided to make a hummus out of them. As much as I like solid chickpea hummus, it can be a bit heavy on the stomach and not something I felt like today, so I grabbed my trusty friend, zucchini, to lighten it up.
Zucchini Chickpea Hummus
- 1/2 cup dry chickpeas, soaked over night
- 1 clove garlic
- 2 tbsp. tahini
- 1 medium zucchini, chopped
- juice of 1/2 lemon
- 1 tsp. pink salt
- 1/2 tsp. cumin
- 2 tbsp. nutritional yeast
Process all ingredients in a food processor to a gloppy paste and enjoy! Makes about 2 servings.
I served it on broccoli greens with broccoli, carrots and red pepper for a fun, snack dinner. The hummus has more of a light, whipped texture compared to the traditional heavier recipes.