If I had a dime for every time someone made a comment to me about the food I eat, I’d be living in Santa Monica next door to Oprah.
Quite honestly, it used to really bother me, but by now I have learned two things. Who gives a flying you-know-what, what people think about the foods I eat, and if I don’t want to hear the comments then maybe I shouldn’t walk into work with a bright green mucous colored “green monster” in a clear container! Problem solved.
There really isn’t a day that goes by where I don’t get at least one comment about something I eat. I just take it with a grain of salt and tell myself that people are just curious. They have asked things from, if I always eat this healthy to what in the world are you eating? Which is usually followed by….. that looks disgusting.
Many times I find myself feeling self-conscious knowing that people are watching what I’m eating and judging it. I know some people might do this unconsciously out of curiosity,and I have no problem educating people on the foods I eat, but it’s annoying when they’re negative in response. We are all different right? Different stroke for different folks.
That brings me to something that people often comment on when I’m eating it, even though I don’t think it’s weird at all. Hummus.
It’s astonishes me that many people are afraid to try hummus! Get to it PEOPLE!!
I hope you guys didn’t think I would show you that roasted eggplant hummus I made, and not give you the recipe. I <3 you all too much to do that.
As you guys know, I’m really loving hummus right now. Especially the homemade kind. I didn’t really have high expectations for this recipe. I was just trying to use up some eggplant and end up with something decent. I kept adding ingredients as I went and by the end, I’d created a delicious hummus.
First, I roasted 4 small Japanese eggplants at 450 degrees for about 20-25 minutes. All you have to do is spray them with some EVOO and a sprinkle of kosher salt. You want them to be very soft to the touch and wrinkly. They look kind funny don’t they? hehe
If you can get the eggplant from your garden.. even better
After the eggplants are done roasting, set them aside and let them come to room temperature.
Once the eggplants have cooled down you can assemble the hummus.Ingredients 4 small or 3 medium Japanese eggplants or 1 reg eggplant, roasted 1 15 oz can of chickpeas 1/3 cup tahini 1/2 cup water Half lemon, juiced 2-3 garlic cloves handful of parsley 1 tsp salt 10 grinds, freshly ground pepper Directions This might sound complicated… throw everything, but the parsley in your blender or food processor. Blend until well combined and then add in parsley and blend for 20 more seconds. I used my Vitamixer and it worked like a charm.
I will be enjoying this today on top of a couple slices of sesame Ezekiel bread topped with tomatoes and some more parsley.
I’m convinced, its the simple combinations that taste best.
Am I the only one on a hummus high right now?
How do you guys handle comments about your healthy lifestyle?