Hi world, I’m Michelle Rodriguez, 26 year old a chef/world traveler/wife/new puppy owner/bacon fanatic living in Northern Michigan. To say I like food is an understatement. You’ll learn a lot about me through the food I cook & through the blogs I write, so lets keep this short, and get to the good stuff.
I am a Midwesterner. I adore all things meat, and potatoes. It’s the new year, but I have zero resolutions to go on a diet. My only resolutions this year are to kick ass this year at my career, get way better in baking, and to learn how to be an awesome wife. With that in mind, I started my new years day off right. For breakfast I had steamed asparagus with grilled ham, topped with a poached egg covered in a rich homemade bone marrow béchamel for breakfast… For lunch I ate a ginormous bowl of homemade Beef Chile covered in shredded cheese with crumbled nachos (a little ode to Frito Pie from my Texas livin days). Needless to say by dinner, I had my fill of protein and actually wanted something healthy & light.
I found a can of hummus in my pantry, and that’s all it took for me to be inspired to make this VEGAN creation (I still can’t believe it). After I posted this on instagram a ton of people asked for my recipe, which I am HAPPY to share as everyone needs to try this. It was a flavor explosion, and for all the “healthy” resolution makers a perfect recipe to start the year off with.
- 1 can of garbanzo beans, rinsed
- 2 cloves of roasted garlic
- 1 tablespoon of tahini
- 1 big ass roasted beet or 2 little beets (awwww!)
- 1 lemon, juiced
- ½ teaspoon toasted sesame oil
- Salt and pepper to taste
- Olive Oil or blended oil
- -Toasted pepitas or pistachios
- -pomegranate seeds (optional, but really awesome if you can get your hands on 'em)
- Put all of this in a food processor and blitz it up. Stream in the olive oil until the mixture is smooth as a baby’s bottom (No one likes grainy hummus!). If you don’t have a food processor, go to the store, and buy one, its 2014, get with it.
- Top with toasted pepitas or pistachios and pomegranate seeds for a nice sweet and bright flavor.
- Serve with toasted pita bread
- Eat it….or serve to your friends & be prepared for some high fives
My Tips for making the most out of your ingredients:
-When extracting juice from a lemon, roll it on the counter first or pop it in the microwave for 10 seconds.
-The sesame oil goes a LONG way but it adds such a nuttiness on top of the tahini, it’s killer.
-To get the seeds out of a pomegranate, cut it in half, and spank it with the back of a heavy spoon, it has been naughty.
-Keep your pumpkin seeds or pistachios in the freezer, they will last longer!
-If you don’t want to roast a whole head of garlic and only have use for a couple cloves, smash those cloves with the back of your knife, and seal it in a little aluminum foil pouch with a little veg oil and salt, roast for 15 minutes at 350. Easy as pie.
This has such a vibrant color to it, it fooled me for a hot second, I almost forgot it was winter. Until I stepped outside and my contacts froze to my eyeballs.