…..I was inspired to cook today

It was sunny today but still a little brisk and even though we did get out for awhile I’m still not into long walks, never mind running at the moment. More about that in another post.

Instead I turned my attention to the food in the refrigerator that needed to be prepped. We’re having small steaks for dinner but I felt like having soup to start so I Googled the three ingredients that I had on hand that I wanted to use in my soup; broccoli, cauliflower and an avocado that wouldn’t last another day. I thought that it might be an unusual combination but lo and behold this recipe showed up over at Family Fresh Cooking.

I had all the ingredients in the recipe and it was pretty close to what I would have done anyway. The only difference is that I used the broccoli stalks and only about half the cauliflower that the recipe called for. I thought the recipe produced a soup that was a little too thick so my version will be thinner.

I’ll be using the left over broccoli and cauliflower as a snack with hummus at school this week. Here’s my recipe for an easy and quick hummus.

Hummus

2 cans chickpeas, also called garbanzo beans, well rinsed and drained

fresh lemon juice, about 1 large lemon

1/2 cup (125 ml) tahini
2 small garlic cloves, minced (more if you like garlic)
1/4 cup (125 ml) olive oil, plus more for serving
1 tsp. (5 ml) salt, depending on taste
1 tsp. (5 ml) ground cumin
4 to 6 tbsp. (125 – 185 ml) water
Dash of ground paprika for serving

Throw everything into the food processor (except the water and paprika) and blend. Add the water while the food processor is running until it reaches the consistency you like. Taste and adjust the seasoning. This is where I take a spoonful and get my husband to sample it. He didn’t think it needed anything added today.

Serve on a platter and drizzle with oil and sprinkle a little paprika on top. So easy to make and so much cheaper than buying store bought. Enjoy!