January 23, 2014
Happy Thursday everyone! You know I’ve been busy at work when I disappear from the blog world. Unfortunately there are too many things I need to accomplish, and not enough hours in the day! I wish I could fit it all in.
Here is a quick recap of what I’ve been up to before I get to my adventure in hummus making!
- Training for the Miami Half Marathon, I am ready for some fun and sun after this snow storm
- Seeing my trainer and going to Zumba class
- Ran a 9:40 mile on the trendmill this past Tuesday – yay! Last time I was in the 9:XX was in high school (best ever is an 8:30 mile)
- Picked and registered for my 13th race for the 14 in 2014 challenge – New York Road Runner’s Brooklyn Half Marathon. I wanted to add a NYC area race before the New York City Marathon in the fall. I thought this would be a great race to familiarize myself with one of the boroughs.
Logo: NYRR
On to the really fun part! In my last post, I challenged myself to cook my way through The Runner’s World Cookbook, “150 Ultimate Recipes for Fueling Up and Slimming Down – While Enjoying Every Bite”. This month I was able to cook 3/150 recipes!
The first recipe I made was the Butternut Squash Hummus. Because Runner’s World made this recipe public (and I am sure you can find practically everything and anything on the web) I will provide the ingredients list and a link to their website.
Ingredients – Recipe HERE
- 10 ounces frozen squash puree
- 1/3 cup tahini
- 1 tablespoon orange zest
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 2 garlic cloves
- salt and pepper to taste
Started off with a bag of thawed butternut squash (ok not completely thawed… I was impatient)
Added in all the spices and ingredients (yeah not very pretty yet)
Mixed all the ingredients using my immersion blender (and voila!)
- I happened to have all these ingredients in my fridge-with the exception of the tahini
- You can use a food processor if you do not have an immersion blender
- The recipe was pretty tasty (initially I did not add enough salt, but the pita chips I used balanced it out) – I am not very good at “salt to taste”
- It was even better after a few days in the fridge
- It was SO quick and easy to make! It probably took less than 15 minutes to prepare.
2% down and 98% to go!
Anyone else running (or ever run) the Brooklyn Half?
Do you have a favorite type of hummus? (bought or homemade)
