Hummus (GF) (Vegan)

I'm not joking in a serious manner when I say that the WinCo bulk food department has changed my kitchen. Since it arrived into my life a couple months ago, I've been able to make more apricot snack bars, almond meal, and all sorts of other treats that used to be daunting to make because of availability or cost. It's no lie that WinCo has some fantastic deals, but when you buy the majority of your food in bulk (which is typically cheaper anywhere you shop) then it's an extraordinary deal.

Take tahini for example. I am now certain it's the second most important ingredient in hummus and yet for years I haven't bought it because it costs $7 for a jar at the grocery store. Despite l-o-v-ing hummus, I convinced myself it was an optional, if not irrelevant, ingredient and omitted it form my hummus-making until today.

When I saw tahini in bulk at WinCo. Bet you didn't see that coming, did you?

Before, my hummus' (hummi?) always turned out chunky and tasted, well, like mashed up chickpeas. Today? My hummus tastes like HUMMUS. Who knew the tricks that ground sesame seeds could pull?

I followed this recipe to a tee, and as you can tell it turned out fantastic. I'm excited to test this out with different add-ins, like pesto and some Mexican flavors.

In the meantime, I'm going to ingest copious amounts of beans and tahini.

White Bean and Artichoke Dip

Hello there, Undippy

Dips are the best. You can dip morsels in them, eat them by the spoonful, spread them on sandwiches, they'll even let you dip your fingers in them in case you happen to be out of edible tidbits. Making your own is also way more cost-effective than buying it at the store, plus you're not paying for the weird ingredients that some companies like to sneak in. Dips are pretty bomb.

When I have a strong liking for something/one, I tend to add a "y" to their name in order to demonstrate my affection for that thing/person. (However, sometimes this doesn't tend to roll off the tongue as smoothly as I would have hoped, which is why my turquoise dangly earrings are stilll...well, you know.) So naturally, after my taste buds had a party in my mouth upon trying this dip, I wanted to call it "Dippy."

One problem - Urban Dictionary. I have a tendency to get annoyingly clingy with it, meaning I like to browse through about 5 times a day to find words I might want to add to my daily vocabulary. Or take out, whichever.

According to The Dictionary: "Dippy: Silly, foolish." And that was as tame as it gets, aside from one definition that included talk of eggs, which was just strange. 

So, DIP it is. Enjoy!

White Bean & Artichoke Dip
Adapted from Farmgirl Fare
Makes 2 cups

*This dip is fairly thick, which is how I like it for dipping purposes. However, if you like yours more fluid, reserve some of the artichoke liquid to gradually add in at the end.

1` 15oz. can white beans - drained
1 can quartered artichoke hearts - liquid reserved in case you want to add it at the end
1 sprig chopped, fresh rosemary1 tablespoon crushed garlic
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

How To:


1. In a food processor, combine beans, artichoke, rosemary, garlic and lemon juice; process until smooth.


2. Add in olive oil until incorporated; take a look at the consistency and see if you want to add in any of the reserved artichoke liquid.

3. Once you have your style of consistency, add in salt and pepper and eat as suggested above, or go even more wild with it.