Every once in a while I work with sponsors that are a good fit for my brand and I think you will enjoy. Vitamix—Makers of the world’s best blenders generously compensated me for creating this recipe. All opinions expressed are mine alone. Thank you for indugling me and supporting the brands that help keep my blog hungry and alive!
So recently, I’ve been stripping down to basics.
I know what you’re wondering. And the answer is yes – this does mean that 86.7% of the time, I’m going full-on commando.
I don’t know when things got all mother cluttered. But it seems that sometime between October 1980 and June 2017, a lot of “stuff” accumulated in my universe. 36 years on planet Earth is a lot of years for “things” to build up in the recesses of a gal’s apartment. Her mind. Her heart. Her lady bits.
Uh……… moving on.
I was having a conversation just the other day with a good friend about “relationship clutter” – the baggage we carry from one relationship to the next. And how by our mid-30’s, none of us get away with just a carry on. It’s checked luggage baby, both in terms of weight and size. Which is why it’s so important we don’t pack dangerous goods or shove that suitcase so full we need an entire roll of duct-tape to hold it together.
Wow. Speaking of holding it together, this is starting to read like a bad self-help book.
My point is this: The excess that’s been all up in my grill, has been making it hot-dang difficult for me to focus. To see the forest for the trees. And write a half decent blog post, by the sound of the paragraph above.
Less is more.
Instead of offering 15 different services through my website & blog design, copy writing & mentor business… I’m now offering 3 specialized ones.
Instead of paying for a gym membership where everyone is sweating and grunting and doing-laps-going-nowhere on a treadmill, I’m hiking and camping and kayaking and swimming and getting my feet outside, on the Earth, in nature, where I feel most at home and at peace.
Instead of entertaining toxic relationships… I’m surrounding myself with folks who make my life better and purging those who don’t.
Instead of hoarding various bottles of bourbon and gin in my liquor cabinet… I’m hoarding various bottles of bourbon and gin in my liquor cabinet. Let’s be honest – some things don’t change.
And instead of using 30 different kitchen gadgets to make a single smoothie, I’m using just one. My shiny new Vitamix Ascent series blender.
Seriously you guys. I used to make my daily smoothies by rotating between my food processor (what a mess to clean up!) and a dodgy blender where the blades would get caught on anything that wasn’t straight up juice.
Clearly that clunky mcchunky blender was part of my excess kitchen equipment purge. Buh-bye!
I know you’ve heard it before about Vitamix, but this machine, has been life changing.
Gone are the days where I’d hand wash 5 different parts with tiny grooves wherein seeds and peanut butter hide. There’s no more scraping down the sides of the machine fifty times to get a consistent texture. And I’m no longer having recurring nightmares of eating beet green smoothies with a spoon.
My life just got a whole lot simpler.
Oh. And it makes soup. Did I mention that? It does. It also grinds coffee, chops oats into flour, and can shred the photos of your ex into hamster mulch.
It’s also scientifically (or at least bloggerifically proven – that’s the same thing, right?) to make:
- Avocado Crema for dipping with baked potato wedges
- Peanut Sauce on baked Thai chicken wings
- Avocado Hummus Snack Jars
- Mini Lime Mint Cheesecakes (seriously)
- Chimichurri to slather on steak bites
…And of course, Deconstructed Mexican Hummus Dip.
It’s smooth. It’s crunchy. It’s classic. It’s spicy. It’s smoky. It’s sweet. It’s pretty much an awesome fiesta of Mexi-yum. This dip is loaded with flavours and textures that are going to make your mouth sing and your feet do a little dance.
I won’t lie – this deconstructed Mexican hummus dip is my new go-to for all things pot-luck and party.
Dudes. I know you can make hummus dip in your food processor. Or if you dig things rustic, with a fork and a lot of patience. But since getting my Vitamix, I won’t make it in anything else. It’s so much faster, creamier and cleaner than any other way I’ve ever made it.
And because we’re simplifying, I don’t need 3 different tools – food processor, fork, and/or blender – to clutter up my whopping 480 square feet of living space in downtown Vancouver; I just need one.
I’m a firm believer in clear space, clear mind. Or at least, as clear a mind as the afore mentioned liquor cabinet full of bourbon and gin will allow.
And let’s be honest, when you’re going sans-undies, you want to have as clear a mind as possible.
Hey you! If you make this deconstructed Mexican hummus dip for your next hockey game, sporting match, girls night, or just because it’s a free country and you can, make sure you snap a pic and tag me @kristy_gardner on Instagram or @mskristygardner on Twitter so I can like and comment on your photos. It makes me happier than a pig in whiskey to see you create my dishes!
#HockeySnacks #PlayOffSnacks #TheyShootTheyEat #Vitamix
Deconstructed Mexican Hummus Dip
Yield 2 cups
For the Hummus:
- 15 oz can of chickpeas, drained and rinsed
- 3 cloves garlic, peeled
- 1/4 C tahini
- 1 Tbsp lime juice (approx 1 juicy lime)
- 1/4 C water
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- Coarse sea salt and fresh cracked black pepper to taste
For the Mexican Hummus Toppings
- 1 Avocado, diced
- 1/3 C red bell pepper, diced
- 1/3 C cherry tomatoes, diced
- 1/3 C red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1/3 C black olives, pitted & roughly torn
- 1/3 C fresh corn, cooked & cut from the cob
- 1/4 C cilantro, roughly chopped
- 1 tsp smoked paprika
- 1/3 C cotija cheese, crumbled
- To serve: Drizzle of extra virgin olive oil, lime wedges & tortilla chips, pita or warm naan bread
- Place all hummus ingredients in the Vitamix. Secure lid.
- Puree on medium-high speed until smooth, approximately 60 seconds. Spread on plate. Set aside.
- Prep the topping ingredients.
- Top the plated hummus with toppings and serve with accompaniments.
- To booze it up (and you know how much I love adding alcohol to my food), chuck a couple Tbsp of decent tequila into the blender, too. Mama what!
- If you can't find cotija cheese, goat feta will also work.
- If you find cilantro tastes like soap (like I often do), sub flat leaf parsley, fresh oregano or basil.
Disclosure of Material Connection: Vitamix generously compensated me for the work I did developing a recipe, and writing & taking the pictures for this post. Thank you Vitamix for supporting my blog! Regardless of the brands I work with I only recommend, giveaway or share products or services I love, use personally and believe will be good for my readers. All opinions, words and information here are entirely accurate and a reflection of my true experience and were not influenced, in any way, by the above mentioned products or companies. Opinions and views are my own. Because that’s how I roll, yo. I’ve never been one to shut my mouth – I’m not going to start now.