Cream Cheese Hummus Pita Bites

Our neighborhood is pretty awesome. It is December 22 and there are people out BBQing together. The other day one neighbor came over with a plate of cookies and a chat by the Christmas tree. The next day another neighbor called to ask if we needed some extra lights as they had leftovers. And last night we all got together to do a Progressive Party up and down the block.

Yup, we are pretty rockin'.

I know there are many neighborhoods like this -- I grew up in one -- but it seems to be less and less common. At least in my adult years. People are busy, schedules are full, lives are different from one house to the next.  But I am grateful that today I get to be a part of a place that celebrates community.

My contribution during the stop at our house? Sparkling cider and this: cream cheese hummus. Everyone else ooh'ed and ahh'ed, and I smiled because I know it took me five minutes. I mean, really, do I have time during the holiday season to make something time consuming? No, I do not. Which is why this is perfect. Perfectly simple, perfectly delicious. And will go perfectly with our Christmas dinner in a few days... one less thing I have to stress over. That's a holiday win.

(This hummus is great for the usual "dip" and also spread on pita crackers topped with green onions. Both taste fabulous, one looks a little more fancy... you choose :) )

CREAM CHEESE HUMMUS PITA BITES

YIELDS 1½ CUP HUMMUS  •  PREP TIME: 5 MINUTES  •  TOTAL TIME: 5 MINUTES PLUS ASSEMBLING PITA BITES

ingredients:

• 2 cans Garbanzo beans, one fully drained, one still with liquid
• 8 oz. cream cheese
• ¼ cup chopped green onion, plus more for garnish
• ¼ teaspoon salt
• 1 package of pita crackers, plus any item for dipping

 directions

1. In a blender or food processor, blend all ingredients together until smooth.  Either spread on pita crackers and top with green onion garnish, or serve as dip.

COST: $7.42

Edamame Hummus + Finding Balance

I have a life outside of food.  GASP!  I know.  I used to be better at showing it.  Sometimes I still am.  But most of the time I just share what I have been cooking, talk a little about the thoughts floating through my head, and then press "publish".

I think I am becoming compartmentalized.  School.  Home.  Blog.  Each fitting into their little boxes, only opened when it is the right time.

This is a good thing.  For example, nobody in my everyday life wants to hear about my students all day long (except my husband, who loves to hear all about them every single day and listens to me tirelessly... or maybe he is just a good pretender. Ha!) and so I am pretty sure you don't want to hear about them every day, either.

Nobody in my everyday life wants to hear about food all day long, either.  In fact, out of all of my friends of Facebook (all of whom are truly friends on varying degrees), only about 5% of them follow this blog.  I know it's not because they don't support me (because they truly do!), but because, well, blog reading isn't for everyone.

It is a different issue on this end.  While sharing details about life, about dreams, and so on are such an important part of blogging, you have to find a healthy, safe balance.  Those of you who read regularly feel like you know me, and I feel like I know you.  And you know what?  I do believe you can know somebody and be friends long before you meet in person.  But I am also aware that anybody can follow along. Anybody.  And so you have to find that balance -- share enough to keep up a connection with your fellow blog friends, but don't share so much that stalkers and serial killers could find you.  You know how it goes...

This has led me to a place where I have been having a hard time of thinking of things to write.  Just being honest.  Writing purely about food seems so boring, and so I don't do it.  Sharing all the details of my life, well, that isn't going to happen.  It has to be a balance.  Food, life, love, observations...  Food blogging is one of those things that isn't an exact science.  What works for some doesn't work for others.  I don't know the secret formula.  But maybe you do... and that is one of the many beautiful things about blogging.  I can ask you, whether or not I have ever met you in person.  So please, tell me, how do you find that balance?

PS -- Edamame hummus.  It's good, really good.  And easy.  Try it!

EDAMAME HUMMUS

SERVES 8  •  PREP TIME: 5 MINUTES  •  TOTAL TIME: 5 MINUTES

ingredients

• 1 cup thawed edamame (not in the shell)
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 2 cloves of garlic
• juice of 1 lemon
• sea salt, to taste
• "Unprocessed" pita bread, for serving  **I got my pita from Trader Joe's -- meaning it really came from the local bakery.  No preservatives, no colorings, unbleached flour... "safe" for October Unprocessed

directions

1. In a food processor, combine all ingredients.  Blend until creamy.  Add more olive oil, tahini, or lemon juice if needed. 
2. Serve with pita chips (pita bread cut into triangular eighths, brushed with olive oil and salt, baked for 12 minutes at 400 degrees).  

  

COST: $4.47        COST PER SERVING (6): $0.56

Unprocessed    //    30 Min or Less    //   Vegan

"We trust you..." {Sweet Potato Hummus}

I walked into Trader Joe's earlier today with a shopping list in one hand and bag with some return items in the other.  Up to the counter I went and started making my returns/exchanges.  You know, without a receipt, without a reason...  The beauty of Trader Joe's.

They took back the chips that I didn't like (because they were too crunchy for my taste) and made my exchange of coconut oil.  Not wanting to have to pay for the coconut oil again, I asked if I should keep it up there at the customer service counter.  Since I didn't have a receipt or anything... "No, just take it with you and tell the cashier you've already paid for it.  They'll be cool with it; we trust you."

We trust you.  

Three simple words.  And that's one of the reasons Trader Joe's has my business.  No having to prepare myself for battle; no one looking at me sideways when I want to bring something back.  They just take it, do whatever it is they do with it, and smile.

They trust me.

What would shopping -- or better yet -- the world be like if we all had that attitude?

Sure, I could have been dishonest. I could have eaten half of the bag of chips because I was hungry and then brought them back claiming I didn't like the texture or taste (which is, by the way, a totally acceptable reason to bring things back at Trader Joe's).  And they would have lost $2.  Two dollars isn't much, but if many people do that it adds up.  But they choose to trust, making me a more solid shopper, which will balance out what might be dishonestly lost.

They are making the right choice.  By trusting, they are not losing, but gaining.  I don't think life is much different... so I choose to trust.

Sweet Potato hummus

ingredients

• 1 pound sweet potatoes, peeled and cubed into 1 inch pieces

• 1 can garbanzo beans, drained and rinsed

• 1/4 cup fresh squeezed lemon juice
• 1 clove garlic, chopped

• 3 tablespoons olive oil

• 2 teaspoons ground cumin

• Salt and pepper

directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a blender.
2. Combine the garbanzo beans, lemon juice, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita bread or make pita sandwiches.  

COST: $2.07  (Makes four cups)