Another Monday, another Menu Monday! I really enjoy these little glimpses into our kitchen. Today’s menu is a little more special than “everyday” since its from Sunday, where we usually splurge a little more on yummy things.
We spent the day doing very domestic things – grocery shopping, laundry, and a bit of Spring Cleaning. It was so warm out, so all the windows were open and you could feel a Spring breeze in the air.
I am a very lucky girl. While I snoozed with Duke on the sofa, Brandon popped out to the market and brought home fresh almond croissants and orange juice. He also brought back a flavored coffee for me. Since we drink tea 99% of the time, specialty coffees have become an extra nice treat for me.
We had a late, lazy breakfast and a later, lazier lunch! Tortilla chips, a jar of salsa (Salsa al Pastor from Whole Foods), and homemade hummus. I whipped up this hummus in about 30 seconds, and it was so delicious and filling. I think in the future, I could thin it our a little bit and use it as a “nacho sauce”… recipe is at the bottom of the post!
We always try to make Sunday dinners special – either a Sunday roast or simply a fancy meal. We went grocery shopping today and the Englishman picked up a nest of fresh pasta – absolutely divine! We also picked up some prepared, uncooked pesto chicken. I roasted the chicken with a halved tomato, and made the pasta Midnight Spaghetti-style. Brandon took this artsy shot of his plate, with mine in the background, and I quite liked it!
At Whole Foods, I splurged on these fancy, French baby yogurts. They cost a small fortune for these little pots of yogurt, but the cows live in Normandy and I really couldn’t pass them up. It also settled a score with B, who recently spent a bomb on all natural, organic, fancy, happy cow yogurt that he didn’t eat… so really, I earned this. The strawberry was delicious and well worth it! I also enjoyed a cup of tea – my favorite, peppermint and licorice tea from Teapigs!
For me, hummus should be creamy and savory. I don’t enjoy very tart or very lemon-y hummus. This isn’t exactly a classic hummus recipe, but it does the trick – at a fraction of the cost! I love this recipe warm, straight from the saucepan, but you could also chill it for an hour or so.
- 1 can of chickpeas
- 1-2 cloves of garlic
- 3-4 glugs of quality extra virgin olive oil
- 1/2 lemon
- Salt and pepper to taste
- In a medium saucepan, add the olive oil and slice garlic on low heat. Allow to warm and infuse with garlic flavor for about 15 minutes.
- Drain and rinse the chickpeas and pour them into the pot. Stir to coat with the garlicky oil.
- Squeeze the lemon and add salt and pepper to taste.
- Using a hand blender, puree to your desired consistency. I prefer perfectly smooth hummus, but chunky hummus has its time and place too! You can also transfer this to a blender or use a hand masher.
- Serve with vegetables or chips. Enjoy!