Spicy Cilantro Lime Hummus
Change. It’s something that I’m constantly struggling to process and accept. On the outside, I’m generally calm and collected, but inside my brain is on overload. “What ifs” puddle my mind. Worst-case scenarios muddle my positivity. I have a hard time talking about change, so it’s usually Niagra Falls waterworks on Joshua’s shoulder when I face my fears about change. Cry it out.
In the past few years, I’ve been dealt my fair share of change. I graduated college, met new friends, greeted new babies into the family, and received new and challenging adventures. Most of these changes have been positive, but my heart still gets a little flustered to have to say goodbye to memories and places that are no longer a part of my life.
As the school year approaches, I will be faced with my first full-time teaching position and I couldn’t be more excited. I’m also terrified, but I’ve gotten some great advice from my sister, who is also a high school teacher, as well as my friends and family.
The truth is that once I step foot into the classroom and show my passion for literature to my students, I know that fear of change will slip away. Change is a mighty teacher. It makes you stronger and helps you fight for things that truly matter. Two of my closest and longest friendships to Emily (my sister) and Olivia (in Florida) were made stronger through distance. A day doesn’t go by that I don’t get a phone call, text, or letter from these two wonderful women. I don’t know what I’d do without them!
One change that I do love dearly is the changing of the seasons. I don’t think I could ever live in a place where I didn’t get to see the leaves change. Fall brings happiness into my heart. Each year, I make a “to-do” list in the fall and fully embrace everything pumpkin, apple, and autumn. As much as I’d like to rush the season (and might have done so a little bit already), I’m going to use some of my garden vegetables today to share with you a delicious back-to-school snack or end-of-the-summer barbecue.
Spicy Cilantro Lime Hummus. Mexican food lovers are going to get a kick out of this dip (pun intended). It comes together in a few minutes and makes enough for a weeks worth of snack packs. I’ll be sharing this dip at my last summer barbecue this upcoming weekend with the Starbucks crew.
My question to everyone today is: How do you embrace change? What are some strategies to help you prepare for the next adventure?
- 1 can chickpeas (1 lb. 13 ounces)
- 1/4 cup chickpea water
- 1/4 cup olive oil
- 1 tablespoon tahini
- juice of two limes
- 3 tablespoon cilantro
- 2 jalapeños (chopped)
- 1 clove garlic (minced)
- salt and pepper (to taste)
- In a food processor, combine chickpeas, chickpea water, olive oil, tahini, and lime juice. Blend in food processor until mixture is smooth and creamy.
- Add cilantro, jalapeños, garlic, salt and pepper and pulse until mixture turns a light green color.
- Scoop hummus into bowl and serve with chips and vegetables.