Roasted Beetroot Hummus

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What do you & your pals do for fun?

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I imagine normal groups gather around a meal or a bottle of wine and catch up on work, boys, maybe swap a few stories, reminisce on yesteryear, etc.

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My friends aren’t much different. There’s always dinner and some $11 cab but after about 3 minutes of catching up, someone inevitably turns on YouTube and we watch clips for hours.

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Our tastes are wide. We like to start with sad movie trailers and music videos, then we take a turn for our favorite musical numbers, which segue ways nicely to watching numbers from Glee, transitioning us to Cory Monteith’s death and Lea Michele’s strength and conviction in the face of loss, which reminds us of Sia and how she has overcome her addictions, landing us on her music video of Shia Labeouf with the little chick from Dance Moms, leading us to our final and most fulfilling destination which is that of Shia Labeouf videos.

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You all would have such a blast – come over some time!!

 

 

Time: 1 1/2 hours | Serves: 4-6

Ingredients:

  • 2 beets, scrubbed clean
  • 1 can of chickpeas, rinsed + drained
  • 1 tbsp. of tahini
  • 2 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • Plenty of S+P
  • 1/2 cup of olive oil
  • Parsley flakes, for serving
  • Pita, for serving

How to:

  • Preheat oven to 375 degrees
  • Trim ends off of beets
  • Set each beet on individual pieces of foil
  • Drizzle with 1/2 tbsp. of olive oil each before wrapping up fairly tightly in foil
  • Set on a baking sheet + roast for 1 hour
  • When cooled, remove skins from the beets with a paper towel
  • Add chickpeas + beets to a food processor
  • Process for a few seconds or until not very chunky
  • Add tahini + garlic + lemon juice + S+P
  • Process on low + slowly pour in remaining olive oil
  • Serve room temperature or chilled with parsley flakes + pita
  • Slather on face and run to your mother telling her you have a horrible infection

Roasted Garlic Hummus

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Where do I go from here?

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How does MY heart go on, huh???

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My soul is physically exhausted from the excruciating joy I felt at Leo’s win on Sunday night.

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I have waited for this day since I saw Titanic for the first time as a booger-filled 6-year-old. Everything about him enchanted me & I have never let go of that feeling. When Julianne called his name, I thought my heart might actually burst out of my chest. It was one of those hurt so good moments, ya know?? I screamed, I cried, I terrified nearby animals, it was just everything I dreamed it would be.

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I also deserve an Oscar for making it to work Monday morning as a functioning human being considering the circumstances.

 

 

Time: 3o minutes (prep + cooking) | Serves: 6

Ingredients:

  • 1 head of garlic
  • 1 1/2 cans of chickpeas, rinsed + drained
  • 1/2 cup of olive oil
  • 1/4 cup of tahini
  • 1/4 cup of parmesan cheese
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cumin
  • 2 tbsp. of lemon juice
  • 1/4 cup of water
  • S+P, to taste
  • Pita, for serving

How to:

  • Preheat oven to 400 degrees
  • Cut top off of garlic head
  • Wrap garlic head in aluminum foil + place in the middle of a baking sheet
  • Roast for 15 minutes
  • In a food processor, combine 4-5 of the roasted garlic cloves + chickpeas + olive oil + tahini + parmesan + red pepper + cumin + lemon juice + S+P
  • When almost smooth, add water
  • Serve chilled or at room temperature with extra chopped garlic + red pepper + pita
  • Rub on face + share Oscar acceptance speech with family + friends

Sweet Potato + Chickpea Salad

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I know it’s hard to imagine, but I’m really pitiful when I’m sick.

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I don’t want to move or be spoken to or even feed myself. I revert back to my 2-year-old self. I was adorable but a terror apparently??? Idk.

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In between whines, I managed to convince Garrett to bring me Chick-fil-A on his way home. I’ve told you all about my feelings toward those nuggets before, but my goodness. They are basically a wonder drug.

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If I were a doctor, I’d prescribe everyone Chick-fil-A menu items. “Oh you have a migraine? Easy – 12 nuggets & the dipping sauce of your choice.” “Oh you’ve got bronchitis? Let’s do a spicy chicken sandwich & a milkshake.” Not only would I be the most sought after doc in town, I’d also probably get some sort of Chick-fil-A ad campaign out of it & I’ve always wanted to be on a billboard.

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Thank God I make blog meals on the weekends so you wouldn’t have to be without my useless ramblings today.

 

Time: 45 minutes | Serves: 2

  • 3 medium sweet potatoes
  • 1 can of chickpeas, drained + rinsed
  • 1 cup of hummus
  • 1 tbsp. of cilantro
  • 3 tbsp. of Sriracha
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Pierce each sweet potato + microwave for 12-14 minutes or until soft + can easily mash
  • In a bowl, combine chickpeas + sriracha + olive oil + S+P
  • Lay on a lined baking sheet + roast for 30-35 minutes or until crisp to your desire
  • In a bowl, combine sweet potato mash + chickpeas + hummus + cilantro + S+P
  • Serve hot
  • Rub leftovers on face to exfoliate