Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I love hummus. It pretty much got me through my days studying abroad, when I had a tiny, goofy little London kitchen with approximately three pots and a half-size fridge shared between six girls (although, I look back on that kitchen, that apartment and that experience with nothing but nostalgia). Let’s just say it wasn’t always easy to cook.
But these days, I don’t buy hummus very frequently because it is so easy to make at home. That, and as I’ve said before, it’s one of the biggest rackets in the grocery store. Why? Because it is pretty much beans, oil and spices.
Here’s what you need to make a pot of hummus – actually almost exactly the amount that comes in the little plastic container at the store – but for about half the cost:
Now, truly traditional hummus uses tahini, a paste made of roasted sesame seeds. And truly, traditional hummus is the best and I have no idea what their percentages is. But I think this mixture is a close second. I don’t keep tahini around because I don’t have enough uses for it, despite it being quite delicious and easy to make. However, a bottle of sesame oil is well worth the investment, especially if you cook a lot of Asian and Mediterranean-inspired dishes. I think we paid about $7 for a bottle that’s lasted us more than a year.
Anywho, here’s what you do. Get out your food processor or blender, rinse the beans and dump them in. So far so good!
Add all of the rest of the ingredients, and puree. The mixture should be smooth when you are done, so it might take a few minutes and require some scraping with a spatula.
That will make about a cup and a half of hummus – perfect for a snack for four or a meal for two.