Last one, y’all. On Sunday I was feeling good enough that I finally raised my arms above my head with no pain, saw a few friends and ventured out of the house for dinner. Lupita was now a distant memory.
I figured this would be the last day that I’d be able to play damsel in distress and get E to lift heavy things for me and make the bed, much less entertain him with the easy hummus-and-pita snack sandwiches. Since I was flitting around the house with full mobility–sweeping the floors, cleaning the bathrooms and doing laundry–it wouldn’t be long before E demanded something a bit more robust to eat.
For my last hummus trick, I found a peanut butter variety that made for a great light snack. It’s a variety of a sandwich I’d done before–the peanut butter and apples on toasted wheat bread. But this one was creamier and more savory, with a bit of kick thanks to that cayenne.
“So,” E asked. “Are we going snowboarding next weekend?”
Yup, everything’s back to normal. Onward and upward.
1 can garbanzo beans
3 tablespoons peanut butter
squeeze of 1/2 lemon
2 teaspoons olive oil
2 1/2 heaping tablespoons Greek yogurt
1 clove garlic, smashed
1-2 teaspoons paprika
1 teaspoon sea salt
1 teaspoon cayenne
2 teaspoons cumin
white pepper to taste (optional)
1 whole pitas toasted
1 apple, cored and sliced
sprinkle of cinnamon
Combine everything but the cayenne in a food processor. Grind. Add pinches of cayenne to taste (I found the perfect blend after adding a teaspoon).
Toast pita and slice apples. Sprinkle cinnamon on the apple slices. Cut pitas into fourths. Then spread pumpkin hummus inside each pita fourth. Add a slice of apple inside. Serves four mini sandwiches.
Adapted from this goodness.by