How was everyone’s weekend? We shot another cooking video, I’ll upload tomorrow to my YouTube channel. That was lots of fun work. Then it all went downhill afterwards as my poor hairless baby, Mango got sick in the evening, bleeding profusely from her nose. This has been an ongoing issue. An emergency dash to the animal hospital – again, stemmed the bleeding, for now. I have to take her back to her own vet. Again. Yesterday I spent all day cleaning the blood off walls. floors, every piece of furniture we own, pillows, couches, towels & ceiling fans. She’d sneeze then she’d shake her head. High velocity blood splatter was on everything. Oh my god it was horrible. My poor girl. I’m exhausted, I suspect she is too. Especially as she had me up at 3 AM this morning. I’ve not been back to sleep. She is sleeping peacefully however. Being tired & stressed used to be an open door to say “screw it” & ditch the good habits. Not today. Today I made spicy avocado hummus with some crunchy, fresh veggies for a light lunch.
I didn’t eat that whole bowl fyi. It keeps in a sealed container in the fridge for a week. This recipe is embarrassingly easy. I make hummus of some kind most weeks. I like to have something to dip raw veggies in & hummus makes the perfect, healthy vehicle. Due to a surplus of avocados in the fridge I threw one in. The result was creamy & delicious hummus.
And what plays so nicely with avocado? Cilantro of course. We seem to have lots of that too. I love cilantro but it’s the one herb that I cannot seem to grow. Illusive little f*cker keeps dying.
Now I’ve added avocado & cilantro, I needed to add limes. And then my hummus seemed to make the transition from Middle Eastern to Mexican. Mexicern? Middle Mexican? Really yummy! Well I thought so. My hubby doesn’t like hummus so he won’t agree – weirdo – he doesn’t like chocolate either. I know right! I have used several of his cocktail making limes for this hummus that he’ll never eat – ruh roh.
Back to my Mango story…so there we were sitting in one of the consulting rooms at the emergency animal hospital. They’ve got Mango somewhere else trying to stop the bleeding. I look at my hubby under the nasty fluorescent lights & it looks like he’s just been in a street brawl, he’s covered in blood. I was sitting in the back of his car with her on the way so I look decidedly worse. And his car was a mess. We were thankful we didn’t get pulled over at a check-stop on the way home.
I hope everyone has a fantastic week. Have you got your exercise & food planned? Think about including this spicy avocado hummus as part of your lunch. Just a couple of tablespoons with some veg, maybe some smoked salmon or a little feta cheese, olives, anchovies, a boiled egg. One or a few of those combo makes a nice lunch. And fits perfectly into a diet renovation. I’m about to jump in the pool & burn off a few calories for about 40 minutes. Toodles xo.
- 14 oz (400ml) can chickpeas (garbanzo beans), drained & rinsed
- 1 avocado, peeled
- 1/2 cup lime juice
- 1/3 cup cilantro leaves
- 1/4 cup tahnini paste
- 2 teaspoons honey
- 2 garlic cloves, peeled, roughly chopped
- 1 jalapeno, trimmed of stalk & roughly chopped (or 2 teaspoons crushed red peppers)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- good pinch of salt & freshly ground pepper
- cut-up veggies, to serve
- Place all ingredients except the cut-up veggies, in a food processor. Process until smooth. Makes about 2 cups. Serve with veggies.