It has been a very productive almost two months of cooking! I have been able to make both very healthy-simple foods, as well as decadent-complex ones. While it might seem contradictory, it is an attempt to achieve balance and pleasure others. In combination to this project, I am working on other, much more complicated things, which have unfortunately left me a bit depleted. I am therefore searching for recipes that are energizing and satisfying without the guilt.

This recipe is a both elegant and healthy. Full of healthy proteins, it is both filling and satisfying. Traditional hummus is made with chickpeas, olive oil, lemon juice and tahini. Since I never have tahini at home, (who does anyways?) I used a combination of cannellini beans and chickpeas as base. Cannellini beans are much creamier that chickpeas. The addition of these makes the hummus luscious without the need of too much oil. Tangy cilantro, garlic scapes, and lime give it a kick of freshness.

1 8oz. can of garbanzo beans

1 8oz can of cannellini beans

1 garlic scape

1 garlic clove

1 handful of cilantro

½ teaspoon of cumin

½ teaspoon of coriander

1 tablespoon of good olive oil

juice of a quarter of  lime

water

salt to taste

Rinse beans and put in food processor. Add rest of the ingredients, and pulse until smooth. Since I don’t like to add a lot of olive oil to hummus, I use water to help the food process the food. I do it one tablespoon at a time, until it reaches the right consistency. Enjoy with veggies, bread, or a salad.