I remember being so scared of the pepperoncini peppers on the Olive Garden salads and always picking them off with big eyes.
Now here I am blending them up into hummus and eating them right out of the jar.
It's wild how your taste buds change so dramatically as you age.
Sometimes I like to take a mindful moment to consider all the foods I used to cringe at and now I find so much joy in.
The foods I literally felt afraid of.... & how I can now recognize my body loves the diversity!
I suggest to stay curious.
This pepperoncini hummus is:
Pepperoncini Hummus (V + GF)
Yield: about 2 cups
Time: 10 mins
1 3/4 cup Garbanzo beans
1/4 cup tahini
1/4 cup filtered water
2 T neutral oil (I use avocado)
2 T juice from jar of pepperoncini
1 T fresh lemon juice
3-4 whole pepperoncini peppers
1/4 tsp. onion powder (or a sliver of fresh onion)
1 small clove of garlic
1/4 tsp. dried basil (or 1 tsp. fresh)
1/4 tsp. dried oregano (or 1 tsp. fresh)
1/4 tsp. dried thyme (or 1 tsp. fresh)
1/4 tsp. pink salt
Put all ingredients in high-speed blender.
Blend, occasionally wiping the sides down with spatula until smooth & creamy!
Adjust seasonings to your liking.
Keeps for about 5 days in fridge.
I always recommend using fresh herbs if you can and home-cooked garbanzos as opposed to canned.
The more fresh & raw from earth = a higher vibration ... which is healthiest for your body, mind & spirit!
This hummus is complemented best with sweeter veggies such as carrots & bell peppers.