I rode my first century for the American Diabetes Association this weekend! Thanks to my generous sponsors I was able to raise over $400, in the past week! The group I rode with went pretty strong and I ended up with an 18mph average for the entire 109 miles I ended with. Phew.
Alexis and I had a "Sunday Funday" at the Hill Prairie Winery. Here we are playing in a field of grapes. :P
I made hummus again this weekend for my brother to take home with him, and what was left of it went to the winery with me. We paired it with some Amy's pita chips, and along with the wine it sure didn't last long. Here is the recipe. The main ingredients are the same as my Sweet Potato Hummus but I did change the measurements a little.
Spinach & Artichoke HummusIngredients:
1 can chickpeas, drained and rinsed
2 tbs tahini
2 tbs lemon juice
2 cloves garlic
2 tbs olive oil
1/2 can (about 7oz) artichoke hearts
2 cups fresh spinach
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
warm water *
1. Combine all the ingredients, except the spinach and water, in a food processor. Blend until the mixture is smooth.
2. Add the spinach to the food processor and continue to blend.
*If the hummus is too thick for your liking add warm water 1 tbs at a time and blend until smooth.
I'm on a hummus roll. What kind should I make next weekend? Roasted red pepper perhaps? :)