Whole Paycheck, I mean Whole Foods is a glorious healthy-eating-gluten-free-PETA-loving-granola freak’s paradise. Hey, I love me some hippies – don’t get me wrong. And if I could afford to buy there on a regular basis I totally would, because the quality of food, especially their meat counter, is far superior to a regular everyday market.

A field-trip assignment from Ben’s nutrition class took us there one afternoon where we picked up a small container of garlic and chive hummus that changed our lives. I’ve said it once and I’ll say it again – Hummus is the new mayo.

Making it at home seemed daunting and simple all at the same time, but to accurately replicate something so great at home was terrifying. Me and sweets get along, me and earthy savory food – we’re working on our relationship. Always stick with your right, when you go to your left expect varied results.

To make sure this got did right, I adventured to my favorite cooking website Tasty Kitchen to see what my fellow foodies had to say. One of my best blogging buddies and Comfortably Domestic Mama on the 45th Parallel, Kirsten had the recipe worth diving into, just adding in a couple of my own ingredients in the end. Bless you Kirsten, you calmed my fears.

For your Grocery List:
~Include all of THIS stuff
~ 2 Tablespoons Chives
~ 1 extra Tablespoon Minced Garlic

In my lovely little food processor that Ben’s adorable madre gave me, I added the rinsed and drained garbanzo’s, and all the glorious spices into it. 

In went the garlic and my homegrown chives.

A few quick pulses later, and the addition of the olive oil and water – I was cookin’ with fire! Well, not really, but you get what I mean.

In the end – it was a success. It’s not as oily as some of the store bought ones can be, but equally as delicious. Yay, I win!
Thanks Kirsten for all of the “Help!”