First and foremost, I would like to document my progression on the running front. My legs felt crappy all week. So I cross-trained, taking yesterday off, knowing that with the weather being 60 degrees today I would definitely want to be running outside. I set out today aiming to do 8 miles (ended up doing 8.12 because of the way the bridges are arranged), with the intention of cutting out early if my knee hurt. But it was great, no pain at all! Note to self, sit on your ass all day the day before the half marathon. Final time was 1:08:45 with an average speed of 7.08 mph. It’s so weird that I can never run that fast on the treadmill without my knee hurting but when I hit the ground, which is supposed to be worse for your joints, I’m fine. If anyone has any insight on why this might be, I would love to hear it. I’m usually a pretty good hypothesizer but for this, I’m at a loss.
Anyways, earlier in the week, I had some (okay, a whole bunch) of cilantro left in the fridge that I forgot to have with my sweet potato enchiladas. Taking some inspiration from Sophia over at Burp and Slurp, I thought I would do the intelligent thing and turn it into a spread. It is no coincidence that my favorite Trader Joe’s hummus is the cilantro-jalapeno one, so I set about recreating it. Thus hummus was so yummy and made a TON, probably about 1 1/2 cups. Plus, since I already had tahini on hand, I’m sure it was much more cost-effective than buying it in the store. I never realized how easy making hummus would be, and I can’t wait to try out some new varieties. The hummus itself is vegan, although I enjoyed it on a sandwich with roast beef, which is decidedly NOT vegan. I couldn’t help it. I saw an episode of the Barefoot Contessa the other day in which she was making roast beef sandwiches, and was hypnotized.
I am going to submit this to Weekend Herb Blogging which is being hosted this week by Chriesi of Almond Corner. And for all of you out there who have the genetic inability to appreciate cilantro, I bet this would also be great with basil. In fact, I’ve never had basil hummus…maybe that is next on the list!
1 15-oz can chickpeas
1 jalapeno pepper
1 cup cilantro (I used a whole bunch, it may have been a cup. It may not have. I don’t care, do it to taste).
1/4 cup water
1 tbsp tahini
2 tbsp lime juie
3/4 tsp coriander
1/4 tsp cumin
Combine everything in a food processor and blend to desired consistency. Add salt to taste and cilantro to taste. Spread it all over any and everything you can get your hands on, this list can include but is not limited to: bread, rolls, pizza, pitas, pita chips, carrots, tomatoes, peppers, celery, pasta, crackers, etc.
What is your favorite flavor of hummus?