Spring Cure-All


New England folks, what is with this weather?! Enough already, for serious. I’m so ready to disobey dress code and wear my flip-flops to work. Can we at least get a warm-up? Home girl does not like to walk the dog in mittens… in May. Work with me mother nature.


I guess it goes without saying that this weather has me down. I think even more so than the winter blues. At least winter weather is a given. Crappy May weather is just mean. But in any case, I have been feeling under the weather. I thought it was allergies and now I’m thinking it’s a sinus thing. To be frank, it feels like my eyeballs could pop out of my head at any moment. Better hope you aren’t the person I’m in front of should that happen.


Given my current condition I wanted something hearty yet healthy for dinner. And yes I feel crappy but yes I’m also being a bit dramatic. I have this theory that eating massive amounts of vegetables when I’m getting sick will keep it away. Who knows, but I guess it can’t hurt. Last night I ate about a pound of roasted vegetables and tonight I made a pasta dish with roasted peppers and creamy hummus. This one’s a keeper, albeit simple. It’s satisfying and delicious… even if I did have to have a bowl of blueberries with balsamic right after, for the antioxidants of course.

{Spaghetti w/Creamy Hummus and Roasted Peppers}

Ingredients for one

  • 2 oz dry spaghetti, I used Ronzoni Garden Delight
  • 2-4 fire roasted peppers, I used jarred
  • 2-3 T hummus (recipe to follow)

Cook spaghetti according to package. Go ahead and chop peppers while your pasta is cooking. When pasta is done, drain and put into bowl for serving. Mix hummus until fully combined. Stir in peppers at end. Eat entire bowl – you will never get sick again!

{Creamy Hummus}

  • 15 oz can chickpeas, drained with 3 oz liquid reserved
  • juice of one medium lemon
  • 2 cloves garlic, peeled
  • 1/4-1/3 c tahini
  • cayenne pepper sauce, I used Frank’s
  • Salt & Pepper

Drain chickpeas of all but 3 oz of liquid. Put liquid aside. Rinse chickpeas and remove skins. This is important for creaminess, if you don’t want to bother – then don’t. Your hummus just won’t be as creamy. Transfer chickpeas to food processor. Add garlic. Pulse until roughly blended. Add lemon juice, tahini, cayenne pepper sauce and s&p. Process to smooth, adding reserved liquid through feed. Refrigerate leftover hummus and consume within 3 days.

And I lied, I cannot promise you will never get sick again if you eat this dish. But you’ll like it, I guarantee that.

5 thoughts on “Spring Cure-All

  1. You made a pasta sauce. Out of hummus. That fact alone is amazing enough that I don’t give a damn about the weather, I just want a huge bowl of this now!

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