Ingredients:

• 1-16 oz can of garbanzo beans (I grew up calling them chi-chi beans)
• 1/4 cup liquid from can of chi-chi beans
• 3-5 tablespoons lemon juice (depending on taste; I like it very lemony)
• 1 1/2 tablespoons tahini (kinda expensive, but lasts a long time)
• 2 cloves garlic, crushed  (I didn’t have nearly enough on hand, so I supplemented with garlic powder)
• 1 roasted red pepper  (you can make them yourself, but I buy mine at BJ’s)
• 1/2 teaspoon salt  (Kosher rocks)
• 2 tablespoons olive oil  (none of that EVOO Rachael Ray crap necessary)

Combine everything in the food processor (which for us is also the place where Michael makes salsa magic happen) until thoroughly mixed and smooth.   And enjoy!

PS– the hummus can be kept in the refrigerator for up to three days.  It never makes it past the second day in our house.

PPS– Remember this, “Beans, beans good for your heart, the more you eat, the more you fart.  The more you fart, the better you feel. Let’s eat beans at every meal.”

PPPS– If you wanna kick it up a notch add a chili pepper or some cayenne powder.

PPPPS– Serve with pita bread, pretzel chips, tortilla chips, or eat it with a spoon; you decide.

I saw this salad on my good friend Rachel’s blog, last week.

A couple days later we discussed this salad on the phone.

The very next day I bought the ingredients I needed to make this deliciousness.

Here’s what you need:

• Baby Spinach
• Strawberries
• Blueberries
• Kiwi
• Craisins  (dried cranberries)
• Walnuts
• Balsamic Vinaigrette

I decided to make it for dinner that night, and I served it with toasted baguette slices and tapenade (both of which I got a my local Trader Joe‘s—the one I travel 45 minutes to reach!)

I went to Flip Burger Boutique with my friend Renee and some of her friends. We made a story on Whrrl. Check it out!

You can also check out my own Whrrl story about it: