Last month it was olives.
The month before it was popcorn.
When I have a ‘favourite food’ (like, say, ice cream), I tend to stick with it. I love it forever and ever, amen.
Not so, Hubs. He develops a taste for something, eats it in great quantities for a few weeks and then moves on.
In a way, I admire him for it. At least he’s getting a varied diet.
This month it was hummus. A particular organic brand we found at the store one day. It is pretty delicious but I happened to look at the ingredients somewhere around the fifth tub and recoiled in horror.
Vegetable oil! They used vegetable oil in a hummus. What happened to good, old olive oil? Y’know, the way Europeans have been making it for centuries?!
Scandalised by how much omega-6-loaded, inflammation-triggering oil Hubs was ingesting I set about making a much better hummus (and one that’s Whole30 compliant since we’re both riding that train at the moment).
It’s primarily nut based so go easy. A little of this goes a long way.
It’s not meant to be eaten by the spoonful as a midnight snack (yes, I’m looking at you Hubs)
Cashew & Paprika Hummus (makes 1/2 cup)
- 1/2 cup whole raw cashews
- 1/4 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp hungarian paprika
- 1 tbsp cilantro, roughly chopped
- pinch of sea salt
- In a heavy-bottomed frying pan, toast the cashews over a medium heat until they turn brown.
- Blend the toasted nuts with the water, cilantro, paprika and salt in a food processor until a chunky paste.
- Drizzle with the tbsp of olive oil and sprinkle with an extra dusting of paprika to serve.
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