When was the last time I wrote an actual recipe blog? Let’s see… oh, um, June? Don’t worry, there is indeed a white bean hummus recipe at the end of this diatribe, but first I want to recount all the things that happened since I last penned a recipe here…

  • Rob & I got married!
  • Honeymooning in French Polynesia! (Travel guides on Tahiti, Moorea, and Bora Bora to come)
  • My brother got married in Seattle!
  • My BFF Caitlin got married in Seattle and I had the honor of being a bridesmaid!
  • We got a second puppy!
  • Annnd I started some fun new projects & freelance gigs!

Tahiti to Moorea Ferry Landing

All of which lead to… less blogging. It’s not necessarily that I don’t want to, at all, but I’ve been feeling like I never have the time. Especially when I can work on other pieces that actually pay me real money for my content, it’s hard to say “Nope! Tonight I’m gonna write for me!”. And sometimes I just don’t WANT to be in front of a laptop; I need to kick back with a glass (ok, bottle) of wine and some trashy reality shows or a quality Netflix binge. I can’t deny myself that.

Although, are any bloggers really writing for themselves anymore? Real talk: these days, blogging is less about writing itself and more of a performative act – SEO, Instagram, Pinterest, conferences, influencer happy hours, etc etc. I feel like I end up posting about what I think I should be posting about, not what I really care about. While I enjoy sharing recipes, and I especially love writing food travel guides and restaurant reviews, that’s definitely not where I start and end. Sometimes I feel very painted into a corner as a food blogger.

To reinvigorate my 2017 blogging beat, I also treated myself to a site redesign! I migrated to WordPress.org from .com, and I used BluChic to purchase and customize a template which is about 80% there, but still a slight work in progress. (I’ll write a full review of that process later, but spoiler alert: it was super easy and great and I wish I’d done it a long time ago.)

If blogging truly is “writing for me” then it shouldn’t matter if I’m sticking to my core subject matter. So along with my fun redesign/rebrand, this year I’m going to be branching out a bit in my topics (more travel and more pop culture served alongside the restaurants and recipes!). Let’s be real, most of it will still be about booze and food, because that’s the majority of my personal & professional life.

Now onto the main event… hummus. Hummus has been one of my staples since high school and college, when I was known to sometimes make a whole lunch or dinner out of a bag of baby carrots and a Costco-sized tub of the stuff. Low-fat, vegan, full of fiber, protein, and healthy snacks, hummus just might be the ideal snack. (Or, to broke 19 year old me, meal.)

Sundried Tomato Rosemary Hummus Recipe

While store-bought hummus is still a healthy snack staple in my life, the novelty of Costco hummus has worn off and when I really want an ultra-delicious hummus, I make it from scratch. It’s so easy! The other weekend, our friend Darcie was celebrating her birthday with a “rosé and dip” party, aka heaven. I love a hardcore cheesy dip as much as the next person, but in the spirit of new year’s health and my attempt to follow the Tone It Up Challenge nutrition plan this month, I went with a savory, garlicky white bean hummus recipe that took only a few minutes to throw together. While I (OBVIOUSLY) still went to town on the cheesy meaty dips at the party, this white bean hummus was a nice palate cleanser and the leftovers were a great guilt-free snack for the rest of the weekend.

Sundried Tomato + Rosemary White Bean Hummus

2 15oz cans cannellini beans
2 tablespoons garlic tahini (or just normal tahini if you can’t find garlic!)
4 roasted garlic cloves** (see below)
8 sundried tomato halves, chopped
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh rosemary
sea salt to taste
fresh cracked black pepper to taste

Grab your food processor and party! Toss everything in besides the olive oil and pulse it together. You can make your hummus as chunky or as creamy as you like… I prefer mine somewhere in the middle. Thin it out with some olive oil, once again you can eyeball it and use a little less or a little more than the suggested 2 tablespoons. Give it a taste and add your salt & pepper to taste, feel free to add more cayenne or paprika if you’d like, too.

I served with an assortment of crudite and some flatbread crackers, but if you’re going full carb, this would be great with a nice bread (baguette, ciabatta, etc.)

** To roast garlic cloves, cut the top off a head of garlic, sprinkle it with a bit of olive oil, fully wrap it in aluminum foil, and stick it in the oven at 400° for 30-40 minutes… let it cool for a few and then squeeze ’em on out! Be careful, the roasted cloves will be veeeery hot!

Sundried Tomato White Bean Hummus Recipe

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