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Traditional Hummus by @UpsideDownPear

This past weekend I ran my first mile! Well my first mile of the summer that is. I think I ran a whole one last summer, but to be honest I don’t really remember.   When I talk about running, it’s usually for 5 minutes at a time. However, my mom has signed me up for a 5k in June, so now I really need to get my training butt in gear! I’ve never done a 5k before, so any advice that you have is greatly welcomed!!

Traditional Hummus by @UpsideDownPear

What did I want to snack on when I got home? Water (since I went out when it was 75 degrees and super hot…why didn’t I wait??) and then this hummus. This is a great snack, and perfect for after a session. I know there’s debate back and forth whether or not hummus is really a “diet friend or foe” but it’s got great ingredients so I’m not that worried about it. A little olive oil, a little lemon juice, and a lot of chickpeas make for an awesome dish!

Traditional Hummus by @UpsideDownPear

I even got Bren addicted to this one, and he’s not usually a big fan (which he keeps reminding me of). We also cut the pita chips into strips instead of wedges, but we baked them the same way as we did here. Now that I’ve fueled up on pita chips and hummus, I just need to get out there again and run another mile!

Traditional Hummus by @UpsideDownPear

Traditional Hummus

  Traditional Hummus
 
Prep Time: 15 minutes   Total Time: 15 minutes
Makes: about 2 cups
 
Ingredients:
1 (15 ounce) can of garbanzo beans / chickpeas
1/4 cup of the water from the chickpeas can
1/4 cup of olive oil
1/4 cup of tahini sauce
2 cloves of garlic
Juice from 1 fresh lemon
1/2 teaspoon of salt
1/8 teaspoon of ground ginger
 
Directions:
1) Add everything to a food processor and plus for until smooth.
2) Scoop onto a serving plate or bowl and enjoy!

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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