I’m so glad it’s Monday! You don’t hear that very often, do ya? After 5 days gone, David finally got home late last night and realizing I probably sound like a clingy wife, I’m so glad he is back. I slept better last night than I have in days. I guess I’m kind of attached.
I wasn’t completely by myself the entire time, as Mema and Grandpa came in town Wednesday-Friday. Hailey (and I!) were thrilled, of course!
She even got some new kicks out of it. Pink crocs!
However, Thursday night I got a rude awakening that I have been overdoing it. I got hit with some contractions that seriously hurt. I’ve felt them off and on, but these had me silent, on the couch, chugging water and praying they’d go away. It was quite the wake up call, so after my TV segment (last one until after baby!) Friday morning, I clocked out for the weekend. That meant some serious bumming around.
The cloudy, rainy weather helped, but when I say we bummed, I mean it. We stayed in mostly pajamas and I kept my feet kicked up as much as is possible with a toddler.
I’m happy to report that by yesterday afternoon they were almost completely gone. I’m hoping it stays that way for several more weeks.
I spent some of the down time meal planning, so not all was unproductive.
And yesterday, I ventured to Whole Foods with my girly girl to stock up for the week.
She insisting on wearing that purple tutu everywhere lately. I don’t mind!
I printed off a couple coupons from The Whole Deal before we left and we stuck to the list resulting in a total of $116 for the week, including a meal for a friend who just had a baby. Not too shabby, Whole Foods!
We returned home just as my chickpeas were finishing up. Sometimes I find dried beans intimidating. I get confused how long to soak them for, then how long to cook them for, but man, they’re so cheap that I love them! If you’re the same way, here is a no-fail method for taking dried chickpeas and rendering them ready-to-go in the crockpot:
Seriously simple and hands-free. I had chickpeas ready for salads, munchkin meals (link up in this Thursday!) and homemade hummus.
…only I quickly discovered my tahini was expired. Blast! After some messing around, I discovered a tahini-free hummus that is so good, I might not go back to the other way. I’m serious. Creamy, flavorful and quick. Note that the secret is blending all the ingredients BEFORE adding the chickpeas.
Tahini-Free Hummus with Lemon & Garlic
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 cups 1x
Description
No tahini, no problem! This hummus utilizes sesame oil and a blend of spices to create a creamy, flavorful dip that will have you doubting whether to ever buy tahini again.
Ingredients
- juice of 1 large lemon
- 2 Tbsp olive oil
- 3 Tbsp sesame oil
- 2 Tbsp water
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups chickpeas
Instructions
- Add lemon juice, olive, oil, sesame oil, water, garlic, cumin, salt and pepper into the food processor. Blend for 10-15 seconds until whipped together.
- Add chickpeas and blend again until smooth, 1-2 minutes.
- Serve immediately with vegetables and crackers or store in an airtight container for up to one week.
Let’s chat…
Second time moms, when did you start feeling contractions?
What are your favorite flavors for hummus?
Jen says
I’m so sorry about the contractions. I’ve been having some strong ones on and off since last night and they are freaking me out! Let’s hope our little girls stay put for a few more weeks!
PS – great bumping into you yesterday!
char eats greens says
Ok, first of all, I’ve been slacking on the reading front, so I know I’m behind, but I LOVE your new site design!! I’m ready for something newwwww!! That hummus sounds fab and holy moly, munchkin meals is already this Thursday. I better put my thinking hat on!
I love lazy weekends. I know it’s already Monday, but I’m hoping that happens with this one coming up! haha
John J. says
Can’t beat a little girl in a tutu! And, don’t push it Brittany!
emma @ be mom strong says
My last attempt at homemade hummus was AWFUL… maybe this will be better!
Absolutely love the purple tutu!
Tori L says
That tutu is too too cute! And right now I can’t get enough of sun-dried tomato basil hummus!
Katie @ Pick Any Two says
I’m really into roasted garlic hummus right now. I appreciate this recipe because tahini can be expensive while chickpeas are not! So this makes sense for my family economically. Thanks for sharing!
Jessica says
At 32 weeks (tomorrow) I haven’t had any true contractions yet, but I am having so many more braxton hicks than I did with my first baby… they haven’t hurt yet, but some force me to stop what I am doing and sit. I worked in retail with my first pregnancy, but being at home with a toddler seems to be harder on my body somehow, ha. Especially on days when I workout. I rarely sit so its about the same, I guess.
I am trying to get all the cleaning and freezer meals done now. A few weeks earlier than I intended to start but I am wanting all the extra work stuff done before I get any further along. Good for you for resting!
And not a clingy wife at all… 5 days would be so hard. My husband works nights and has for 2 years and I still sleep better when he is home. <3
Tiff says
You must teach me your Whole Foods ways! 🙂 I’m a fan of kalamata olive hummus, as well as roast red pepper.
Laura @ Mommy Run Fast says
I’m glad that resting up helped them go away- hope it stays that way! I find my daughter likes hummus better without tahini, but I’ll have to try your version of adding the chickpeas last. And we’ve had many outings in tutus!!
Kim says
Around 33 weeks with my second I had some strong contractions that made me nervous. I started drinking tons of water and staying off my feet a little more and they never got that bad again until the end. And my little guy ended up being 9 days late!
Kimberly @ Healthy Strides says
I just made hummus this morning using “fresh” beans. I am trying to use the dried beans more and more as it’s ridiculous (almost) how much cheaper they are. I just used tahini, oil, lemon juice, salt and two cloves of garlic. I had some authentic hummus last week (made by someone for an event) and was inspired to keep it simple rather than trying to put together a crazy flavor combo. So. Good.
Brittany Dixon says
I agree, there is something simple and delicious about the classic combo. Usually I get carried away with added flavors, but it’s hard to beat lemon and garlic!
Ali says
Take it easy mama! I’m glad you relaxed for most of the weekend. I always like life better when my husband is with us too!
Marie says
oh, Braxton hicks!! I’d say I had them on/off starting at bout 32 weeks (until baby boy arrived 5 days late). It can be scary – feet up! water! rest!!
For the chickpeas – how much does this mke? and how long are they good for (stored in fridge, I assume)? Just want to be sure they don’t go to waste after I’ve cooked them. So much cheaper than buying canned- thank you!
Brittany Dixon says
I totally forgot to measure! It filled a mason jar and a half, so about 6 cups I’d guess. I agree, I hate wasting them, so I’m adding them to salads, making hummus and letting H chow down on them to make sure we don’t have to toss them. Store them in the fridge and they should be good 5-6 days. At least, that’s how long I’m comfortable eating them for! 🙂
Tracy says
Glad the contractions stopped! Take it easy, mama!!
Why do you add baking soda to the chickpeas?
In a pinch I love to sub peanut butter or sunflower butter (yummiest!) for tahini in hummus 🙂
Brittany Dixon says
The baking soda is supposed to help soften the chickpeas, but careful not to add more than needed or you’ll taste it 🙂
Love the idea of subbing peanut or sunflower butter!
Alex says
I started getting braxton hicks at 22 weeks with my second. Real contractions started at 4am exactly 7 days before my due date and lasted all day and into the night. My son was born at 4am the next day. The contractions started 9 hours after my bloody show. It’s all getting exciting for you! Home stretch now, hang in there.
Rebecca @ Strength and Sunshine says
I just prepped a huge batch of black beans in my rice cooker this weekend! Btu my all time favorite hummus flavor would be roasted red pepper 😉
Kelli H (Made in Sonoma) says
I love sundried tomato hummus. Also, I always process all the ingredients before adding the chickpeas and oil. Yesterday when I made it I totally forgot to add the tahini and it’s still delicious! I think the tahini doesn’t do that much for it except give it some more nutrients in my opinion.
Maria says
If we lived closed, I’d be over there with some puzzles to do with H and a stack of chick flicks/Hart of Dixie so we can veg on the couch. And chips and salsa of course. I can teach you how to take it easy – I’m the master. Seriously though – glad to hear those contractions are calming down!
Confession: I didn’t know what tahini was….had to Google it 🙂
Brittany Dixon says
Do you know how devastated I that I made it through the first 2 seasons of Hart of Dixie on Netflix and am ready for season 3, but on my Hulu Plus, it only has season 3 episodes 9 and beyond. I don’t know what to do and feel so lost. Also, I blame this obsession on yo, BTW. 😉
Brittany @ Delights and Delectables says
YUM!! I have never made my chickpeas in the crockpot before! I love a curry hummus!
Sarah says
I read once about beans being toxic if you don’t boil them before you put them in a slow cooker… I don’t really understand the whole thing but it’s turned me off from cooking dried beans entirely haha. Do you know anything about it?
Brittany Dixon says
Hm, can’t say I’ve ever heard of this, but I haven’t gotten ill or dropped dead yet 😉
In all seriousness, I don’t know anything about it, but not sure I understand it since the crockpot cooks the chickpeas. However, if you find any references on this, please send it my way!
PS- maybe it’s along the lines of paleo thinking that beans in general are toxic? To each their own! Do what makes you feel good 🙂
Sarah says
This is only Wikipedia, so not a scientific resource…
“Raw kidney beans, and to a lesser extent some other beans (such as broad/fava beans), contain the toxin phytohaemagglutinin, which is destroyed by boiling, but not by the lower temperatures of a slow cooker, so dry beans must be boiled at 100 °C/212 °F for 30 minutes prior to slow cooking,[9] or alternatively soaked in water overnight, discarding the water and then boiled for at least 10 minutes. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 80 °C (175 °F) than if eaten raw,[10] so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. This risk can be avoided entirely by using canned cooked beans, adding them towards the end of the recipe’s cooking time.”
Brittany Dixon says
Interesting! I wonder how that risk compares to the risk of BPA in the cans it suggests?
It seems like everything nowadays has one side calling it a super food and another calling it toxic. I just try to navigate it the best I can without driving myself too crazy. Thanks for the info! I’m always open to learning more 🙂
Beth says
I love making big batches of beans, then freezing them for a later use. I did this with 4 varieties of beans leading up to my son’s birth and used them for several months. Now that he’s a toddler, I find I turned to canned beans a lot, but I’d love to get back in the habit of using dried beans.
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Erin L says
Hi! This was such a smart idea. Can I cook any bean the same way? Also, can I freeze these & they’ll be ok? Such a great idea!!! 🙂
Brittany Dixon says
I haven’t tried other beans myself so I can’t say for sure, but I think it may work! Let me know if you try it!
Alex @ Get Big, Go To Work says
I use to be so intimidated by dry beans and was quick to reach for the canned ones! Thank you for posting this recipe and method for cooking the chickpeas. I decided to give it a go last weekend, and to my surprise, it was SO easy to cook the c.peas in the crockpot! I will be doing this all the time now. I wonder if this works for black beans too. Have you ever tried?
I also made your homemade hummus with all the chickpeas. It was so delicious. Thanks for making a version without tahini. I always buy obscure ingredients for 1 recipe and never use it again. I am excited to make this my go-to hummus now.
★★★★★
faith says
i just made this hummus and i think the sesame oil was way overpowering. I had to double it up to fix it. It also seems to me missing something… cant explain it doesn’t taste that great, we are stuck with a double batch now. 🙁 I gave it a try. I followed the instructions exactly
★★
Brittany Dixon says
Oh Faith, I’m sorry to hear it did not turn out for you. Perhaps the sesame flavor isn’t appealing to everyone? If you give it a go again, try lessening the amount of sesame oil and see if that helps?
In the meantime, you could try using your double batch as a sandwich or wrap spread so it won’t be as overpowering? Thanks for your feedback!
Namagiri Sridhar says
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