I used to be be content with a little something for breakfast and a lunch packed from home. But then last weekend we were visiting my family in Texas, and my aunt offered to send leftover tacos with me and The Boyfriend to eat on the plane. I was still full to bursting with queso and Chuy’s creamy jalapeno and my Uncle Teddy’s famous pancakes (it was a bizarre, yet satisfying, breakfast) and nothing about tacos was appealing. But then I spied a bag full of raw broccoli and cauliflower left over from a vegetable tray, and asked if I could take that instead. Everyone hemmed and hawed about how bad they felt for my seatmates, who would have to smell broccoli in a confined space with recycled air for several hours, but they eventually let me take the bag.
Well, let me tell you, my family didn’t know what was coming. They actually did accurately predict the predicament of the guy who sat next to me on the plane. He was asleep, and then I started crunching on my raw broccoli and then he wasn’t asleep anymore. I’m not saying there was a connection, but I’m also not saying my family was wrong to be concerned about my weird, loud, smelly snack. But then, after we landed and got home, I found myself with a half-full bag of raw broccoli and cauliflower. So I thought, eh, whatever, I’ll take that to work tomorrow to snack on after lunch. And it has completely changed my weekday eating habits.
And, thus, a snack monster was born.
As you might expect, raw broccoli and cauliflower got boring pretty quickly. But I had a tupperware full of this white bean hummus, which went perfectly with my leftover veggies and was super satisfying.
I hate to admit that eating at my desk can be lovely, but this was lovely. I’ve been experimenting with different veggies (carrots! celery! oh my!) and have been loving the ritual of my afternoon snack. Occasionally I have even gone really crazy and treated myself to my snack before lunch. The best part — besides the rich, creamy texture and garlicky zing — has to be that it makes me feel dang virtuous. It has almost atoned for the guilt I still feel about waking that random guy up with my broccoli. Almost.
Flashback! One year ago on Leighto-Greato: Adobo Roasted Cauliflower Soup with Chorizo
- ½ lb. dried white beans
- ½ c. tahini
- Juice from 1 lemon
- 2 cloves garlic
- Salt to taste
- In a large pot with a lid, add the beans and begin filling with water until the beans are covered with 2-3 inches of water. Boil the water for 2 minutes, and then allow the beans to soak for 2 hours.
- Add a large spoonful of kosher salt to the beans.
- Check that the soaked beans are covered by 1-2 inches of water (if not, add more water until they are) and simmer until the beans are tender and buttery, about 45 minutes.
- Drain the beans, reserving the cooking liquid in a separate bowl.
- In a food processor, puree the drained beans with the tahini, lemon and garlic until smooth. Thin with the bean cooking water, if necessary. Adjust salt to taste.