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Hummus

LEMON HUMMUS with ROSEMARY PITA CHIPS

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I’m an introvert… most of the time. We all have our moments of being outgoing, right? I have no problem taking charge during appointments at work. I can lead a camp song like I was born to do it. Even public speaking doesn’t bother me much. Growing up though, I was a painfully shy child. I can remember hiding behind my parents’ legs or behind furniture just to avoid interacting with people. Even now, my natural instinct is to cuddle up at home and watch a movie or spend time with my family. But life really is about balance. I have extrovert friends who I know I can call at the last minute when I really want to get out and do something. I don’t think those friends even realize how much they help me to break out of my routine and reach for my goals.

A few months ago, I heard about a new group here in San Antonio called Florecer Femme.  This is really a community of women who support and encourage one another to flourish and become strong female leads of their own lives.  When I saw they were having a launch event last November, I immediately knew that I wanted to go. I connected with one of my extrovert friends and we purchased our tickets to attend the event. Then it happened, my friend ended up not being available to go with me. The introvert in me panicked a little bit and made up excuses for not going alone. I ultimately channeled the outgoing side of my personality and boldly walked through the doors of that event all on my own. I’m not saying networking in a room full of people who brought their own friends was easy but it was definitely doable and it formed some relationships. Here I am, six months later, creating light refreshments for the latest Florecer Femme event.  I hope that my own experience can give you courage to walk confidently into whatever might be intimidating you and take charge of your own path. Make those connects, start that project, ask for that promotion. However you are looking to grow, I believe you are capable!


For the Florecer Femme event, I served Lemon Hummus with Rosemary Pita Chips (seen below), Rainbow Fruit Salad, and Honey Date Nut Bars. If you have tried these recipes, I’d love to hear from you! You can comment below or tag me on Instagram @sliceofhoney #sliceofhoney.

Tips:

  • If you don’t have a food processor, you can blend the hummus in a blender just don’t go overboard or you’ll liquefy it.
  • For the pita chips, you can use dried or fresh rosemary. If using dried, you’ll want to add a little extra to make sure you get the full flavor of the herb.
Print Recipe

Lemon Hummus

Ingredients

  • 15 oz can chickpeas, drained & rinsed
  • 2 Tablespoons tahini
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • zest & juice of 2 small lemons

Instructions

  • In a food processor, blend all ingredients until smooth.
Print Recipe

Rosemary Pita Chips

Ingredients

  • 2 whole wheat pita breads
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 teaspoon flaked salt
  • 1 teaspoon paprika

Instructions

  • Preheat oven to 375°F.  
  • Cut pita bread in half so that you have single layer rounds then cut each round into 6 wedges.
  • Place wedges on a sheet pan and brush each wedge lightly with olive oil.
  • Sprinkle rosemary, paprika and salt over wedges. 
  • Bake 6-7 minutes or until golden brown and lightly crisp.
  • Let cool before serving.

Veggie Wrap With Homemade Jalapeño Hummus

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Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

I have to say that I’m fortunate to have a cafeteria available to me at work. It really is convenient when I don’t have any leftovers to bring in for lunch. However, the meatless options in the cafeteria aren’t stellar. I often default to the veggie wrap but it seems like half of the filling options typically aren’t available for one reason or another. This can result in a lettuce and tomato wrap with a little bit of hummus and/or cheese. Not filling. Not flavorful.

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

With just a little bit of meal prep at the beginning of the week, I’m sure I can provide myself with a better wrap for lunch. My plan is to chop and slice all of the vegetables then place them into individual bags that I can quickly grab out of the fridge as I head out the door for work. By assembling the wraps at work, the wrap/tortilla won’t get soggy. This homemade jalapeño hummus provides so much flavor and can easily be used for dipping veggies, crackers, etc. as a side dish or snack.

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

 

Tips:                                                                                           

  • If you want to add more spice to your hummus, add more jalapeño. If you prefer a milder level of heat, remove the seeds from the jalapeño before chopping and adding it to the hummus.
  • To avoid getting the jalapeño oils on your hands (and potentially in your eyes if you rub them) wear plastic gloves while chopping it.

 

Veggie Wrap with Homemade Jalapeño Hummus

For the jalapeño hummus:

15oz can chickpeas, drained and rinsed

2 Tablespoons tahini

1/3 cup Tablespoons olive oil

2 Tablespoons fresh jalapeño, chopped

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

Hummus Directions:

Place all ingredients in a food processor or blender and process until smooth. You may need to scrape the sides of the processor part way through in order to fully incorporate the ingredients.

 

For the wrap:

1 wrap or large tortilla

¼ cup jalapeño hummus

Handful of kale

Handful of red cabbage, chopped

4 slices cucumber

4 rings of sliced red onion

3 slices tomato

Handful of zucchini noodles

3 slices bell pepper

Wrap Directions:

Spread hummus on 1/3 – 1/2 of the wrap. On top of the hummus, layer the kale, cabbage, cucumber, onion, tomato, zucchini noodles and bell pepper. Fold the wrap around the vegetables and enjoy.

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog