Chipotle Hummus

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Hey, that’s my husband! I can’t show pictures of his face but I can show this! He looooooves paragliding and speed flying. I remember when I met him, I was like, whaaaa?? Everyone has heard of BASE jumping and thinks paragliding is the same thing, but they are very different. Google it and watch some videos! It’s really cool. Here he is coming in for a landing. We were at the flight park last weekend and while the hubby flies, Lilly and I chill. 🙂

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Lilly is quite the social butterfly when she’s at the park. Fun for the whole family I always say!

I’ve been making hummus every week lately. It’s easy, it tastes good and it’s a perfect snack. I modified my hummus recipe by throwing a chipotle pepper in it and blew my mind. Now I want to eat it with vegetables and on salads (which I guess is still vegetables) and on veggie burgers (still vegetables…ok I’ll stop). The chipotle pepper adds a nice kick but isn’t over powering. Of course you can always make it spicier.

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Chipotle Hummus
1 can garbanzo beans, rinsed and drained
1/3 cup tahini
1/2 cup lemon juice
2-4 tablespoons olive oil
2 teaspoons minced or crushed garlic
1 teaspoon salt
1 chipotle pepper in adobo sauce, SEEDS REMOVED
Optional: A tablespoon or two of fresh cilantro

Place all ingredients in a food processor and puree until smooth.

Is anyone needing a detox from Halloween candy?

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