The ENDURrun. 8 days, 7 stages, 160 km. At first I helped mostly on the course at water stations and directing at corners. Now I spend more of my time preparing food for the many elite athletes as well as the numerous volunteers. This year I'm starting early with testing out some new recipes. I made some variations on the traditional hummus. At this link you'll find my earlier post which includes the hummus I have been making for several years.
This week I made Roasted Red Pepper Hummus from the Canadian Living Magazine website. I changed the recipe slightly by increasing the amount of tahini to 1/3 cup and decreasing the amount of olive oil to 2 tbsp. I haven't used olive oil in making hummus previously, so you can leave it out if you prefer. In the photo, it is the hummus in the little dish on the right side.
Last week I tried a small package of Sweet Potato hummus from the grocery story. It was sublime. I figured there must be a recipe online. It took about 5 seconds to find. I used one by Martha Stewart. Oops, I forgot to add the garlic. I cooked my sweet potato in the microwave as I thought that boiling would leach away too much flavour.
Both turned out wonderful. Will be taking some of each to my race planning meeting today for comments from the other volunteers who will be cooking.
Nan, at Letters from a Hill Farm has a recipe for basic hummus that is quite similar to mine.
Louise at Adventures in a Low GI World has posted a recipe for hummus with lime and cilantro. This is definitely on my to try list. She has just posted a recipe for Kumara Hummus (Kumara is New Zealand speak for Sweet Potato)
Weekend Cooking which is hosted by Beth Fish Reads. You are invited to add a link to your own current food related post.