Post #1,000!!! Cilantro-Chili Hummus

6oz. roasted red peppers

¼c good quality plain or flavored olive oil

½ bunch of cilantro - leaves and stems

1 lg. clove of elephant (or regular) garlic

¼t Himalayan pink salt

½t chili lime seasoning

1-2t drizzle of honey

2t white balsamic vinegar

1 can garbanzo beans - - (drain

1 can red kidney beans - and rinse)

This Is A Milestone Recipe For Me!!!

I began this Fantastic Food Blog Adventure about six years ago, with the intent to create, photograph and blog a recipe a day for a year.  At the end of that time, I was going to pick my 100 favorites and make a cookbook.  Well. . .THIS RECIPE IS MY 1,000th POST!!! 😀 Still no cookbook, but it doesn't seem the right time in my life for that just yet.

Originally all I wanted to do was create food that was healthy, and I now, realize I had a broad definition of that, which has narrowed over time.  More recently I've created a sub category here of recipes I classify as Whole Plant-Based Foods.  This could be why the cookbook hasn't happened yet.  While I eat, and love cooking with humanely, pasture-raised meat, my emphasis has shifted.  It now occupies a smaller role in each recipe, occupying more of a side-dish, or after-thought place on my plates.  There seems to be a natural shift for me, to more vegetarian and vegan cooking.  So, somewhere down the road, that might be my first cookbook.  So, stay tuned, and thanks for being with me here, on My Amazing Food Journey!

In a food processor, combine all the ingredients in batches, if, like me you only have a Mini-Prep size processor, or altogether if you have a "real" food processor.  Process until blended.  Serve with fresh, raw (or lightly steamed) vegetables or some healthy chips.  This could also be used as a sandwich spread in place of mayonnaise / mustard.  I'm even thinking with the addition of a little tomato sauce, how about using it as the sauce for a Vegetarian Pizza!!  Be Bold, Be Creative - Happy Cooking!  😊 . . . Lin