Well, I can’t believe we are a couple of days away from celebrating our first month’s “anniversary” since we moved-in the new house! Where has the time gone? While I still have a few areas to organize (mainly my food props and the garage), I can definitely say that we settled in pretty fast! I’m loving our new home so much that I don’t think I could ever go back to living in a small apartment. See, we moved from a 1200 sq feet apartment to a 2200 sq ft house and having all this extra space feels amazing!
I’m loving the fact that I have my own office/studio where I’ll be able to set up my studio lights to photograph food when natural light is gone. I’ll be sure to show you my office/studio later on once it’s all set and also how I will be setting up my studio lights. I get lots of photography related questions and I think that post will make some people happy 😉
On another note, since the holidays are just around the corner, I figured I would start planning the menus for upcoming gatherings. The first one up is our house warming party where we’ll host just a few of our closest friends. I LOVE planning gatherings and I tend to start the process waaay in advance. Like months! This means that I’m also thinking about hosting Thanksgiving for the family this year. Can not wait!
This Cilantro Jalapeño Hummus will definitely be on the menu for the house warming party as it is delishhhious! It’s so easy to make that I don’t think I will ever buy store bought hummus again. Everybody loves hummus right? It’s a win win situation 😉
Recipe adapted from: Food.comPrint
Cilantro Jalapeño Hummus
- Prep Time: 8 mins
- Total Time: 8 mins
- Yield: 6-8 1x
- 2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
- 2 large garlic cloves
- 2 limes, juice of
- 1/3 cup tahini paste
- 1 teaspoon kosher salt
- 1/3 teaspoon paprika
- 1/3 teaspoon cumin
- 1 tablespoon olive oil
- 3 large jalapeños, seeded & cut in chunks
- 1 cup fresh cilantro
- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 30 minutes.
- Hummus will last up to 4 days in refrigerator.