Hellooooooo out there! Well, I guess it’s obvious that I haven’t been creating much lately. Well, unless you can count cooking as creating? Sure! Why not? I am definitely a creative cook. I always tell people that the reason why I COOK, and don’t BAKE much is because I don’t like to follow a recipe! My husband bakes (yep, really!) – and it’s funny that he bakes and I cook, because he is such a recipe-follower type of guy, and I am so *NOT* a recipe-follower type of gal! Opposites attract, right? Anyway…. I digress. Today, I made soybean hummus. This isn’t the first time I’ve made it, but I changed a few things this time, and it turned out quite *YUMMY*. I’ve been trying to incorporate more plant-based proteins into my diet, because I read that it helps women over a *CERTAIN AGE* to lose that “muffin top”, and to control hormonal issues. I have to say – it really is working! I digress again.
The “recipe” for my soybean hummus:1 can of soybeans (rinsed) 1 clove crushed garlic 1/2 tsp fresh or pickled jalepano peppers salt & pepper to taste 2 tsp olive oil 3 roasted red peppers (from a jar) Put all ingredients except olive oil into a food processor, and blend, scraping sides of bowl. While continuing to blend, add olive oil in a fine stream until well blended. ENJOY! I use this as a dip for vegetables or crackers. I also put it on sandwiches instead of mayo.