Cheezy Hummus

I was out running by 6:30am this morning trying to beat this crazy heat wave we’re experiencing here in Southern Ontario. It was a cool and crisp 15 Celsius…the perfect morning for a 4.5 mile run! I was glad to get out there early because the temperature quickly rose to 30 C by noon.

I came back a happy girl with a cold breakfast waiting for me!

I’m completely obsessed with this Raw Buckwheat Breakfast Porridge. I’ve had it every morning this week and occasionally for a snack. Last night, I made my 3rd batch and let it thicken up overnight. It’s not necessary to leave it overnight, but it makes the morning quick and effortless.

This morning’s mixture was cinnamon blueberry almond. I added 1/2 cup of blueberries, 2 tbsp chopped almonds, and a sprinkle of cinnamon to the mixture (original recipe found here). Perfecto!

Another quick and easy recipe also came out of the food processor. It’s a combination of two of my favourite things…my favourite hummus and vegan ‘cheeze’ sauce. Mmmmm.

My favourite cheeze sauce recipe is this one below.

[print_this]

Basic Vegan ‘Cheeze’ Sauce

Yield: 1.5 cups

• 3/4 cup raw cashews
• 1/2 cup vegetable broth
• 2-3 garlic cloves, to taste
• 2 tbsp fresh lemon juice
• 6-8 tbsp nutritional yeast
• 2 tsp Dijon mustard
• 1/4 tsp onion powder (optional)
• 1/2 tsp kosher salt , or to taste
• Freshly Ground black pepper & your desired dried or fresh herbs

Directions: Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Makes 1-1.5 cups.

[/print_this]

I tweaked the cheeze sauce recipe above and then added chickpeas, Tahini, and more lemon juice. This Cheezy Hummus is inspired by Ashley after I spotted her adding chickpeas to my Mac n Cheeze sauce. I thought it was a great idea, so I decided to combine hummus and cheeze sauce for a fun dip.

[print_this]

Cheezy Hummus

Inspired by Ashley.

Yield: approx 1.5 cups

• 3/4 cup raw cashews
• 1/2 cup vegetable broth
• 2-3 garlic cloves, to taste
• 1/4 cup fresh lemon juice (1 large lemon)
• 1/2 cup nutritional yeast
• 1 cup cooked chickpeas
• 2 tbsp Tahini
• 1-1.5 tsp kosher salt , or to taste
• 1/2 tsp- 1 tsp chili powder
• Freshly Ground black pepper & your desired dried or fresh herbs
• Water to thin out, if desired

Directions:

1. Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils.

2. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Drizzle with olive oil and sprinkle with chili powder. Makes about 1.5 cups.

[/print_this]

The backlit photos are for you Ash! ;)

It turned out fantastic- creamy, cheezy, flavourful, and incredibly hard to resist! A great way to make carrot sticks and celery a bit more exciting. For lunch today I also had [slathered] it on a veggie sandwich. :)

Eric, who isn’t even a chickpea fan, happily gobbled it up!

Uh oh….I’ve created a monster…I’m going to have to hide this stuff.

Glo Bar Giveaway Winner

Congrats to Valerie C!

Valerie said, “Since life is so fragile, I always tell myself: “Love life”. Then the sky turns clear and there’s no more big matters. Get up telling you that today will be the most beautiful day of your life. And smile!”

A big thank you to everyone who participated in the Glo Bar Giveaway…I wish I could send you all a box! I enjoyed reading your favourite quotes and life lessons. If you ever need a lift in spirits, read through the comments…instant pick me up!