It’s that time again, time for The Secret Recipe Club – I have to say that participating in this exciting recipe exchange has been so great. It has introduced me to so many new blogs and has given me two of my favourite staple side dishes, Garlic Parmesan Orzo and Mexican Rice – both are so good! For this month’s recipe I’m finally veering away from side dishes and going for a healthy snack or appetizer.
For this month, I was assigned the blog My Emu is Emo written by Eilonwy. This blog is right up my alley, focusing equally on cooking and music, and experiencing them together. Seriously, I live for cooking and music. Eilonwy is very knowledgeable about both and I have to say that as someone who is always on the hunt for new music, I’ve found myself checking out new bands based on the reviews on My Emu is Emo -thanks Eilonwy! She has fabulous taste in music and I have to admit that I felt my heart patter a bit when I was reading about how she believes that Blondie’s cover of David Bowie’s “Heroes” has nothing on the original. As much as I love Debbie Harry, I completely agree with Eilonwy. Seriously, does anyone have anything on Bowie?
When I stumbled upon her recipe for Hummus I immediately knew that was what I was going to make. Up until recently, I’ve never really had too much trouble finding healthy snacks, but these days it’s been tough. Nothing is catching my interest and all I’m craving is chips. Seriously? I don’t even like chips. So, I decided to give homemade hummus a shot and put a little bit of a Living Lou spin on the recipe by adding in some olives.
Olive Hummus
Ingredients
1 Can of chickpeas drained and rinsed
1/3 cup pitted Kalamata olives
3 tbsp tahini
3 tbsp lemon juice
1/2 tsp paprika
1/2 tsp cumin
1 clove garlic
1/8 cayenne
1/8 tsp salt
1 tbsp olive oil
4-5 tbsp water
Directions
Combine all ingredients in a food processor and pulse, check for consistency and add more water as needed.
I have to say, that finding a healthy snack won’t be too hard with this Olive Hummus in the fridge!
- Lou
