So you know that technique that runners use when running super long distances? The one where they use two first-aid kit items to keep important parts of their body between their chin and their belly button from chafing and bleeding? Two important parts that happen to share the name with the part of a baby bottle the liquid comes from? ARE YOU GETTING WHAT I’M SAYING?
Well, while the Warrior Dash I ran in this weekend was only a mere 3.59 miles, I felt that using this technique was extremely necessary. “Why?” you ask? No, not because of the extreme distances and painful chafing that might occur. My reasoning was more related to the the muddy photo ops post event…and not completely ruining them. (Because I HATE ruining photo ops…jokes)
See, about 6 months ago I ran in the Muddy Buddy down in Richmond. There, I did not employ this technique, and there my friends is where I ruined multiple photos. Having your headlights beaming for all of the world to see post-race is not…I repeat, NOT…a good look. So, I decided on this crisp 60 degree fall afternoon, I would NIP 😉 this problem in the butt immediately.
ANYWAY, back to the race! Here are the details:
What: The Warrior Dash
Where: Charles City, VA
Description: A 3.56 mile course equipped with 12 obstacles that include a mud pit, fire jump, multiple wall climbs and a water obstacle. Once you complete the race you are presented with a t-shirt, medal, and warrior “helmet.”
With Who?: Old college bball teammates
Why: Because it’s awesome!
It was so much fun! While it was cold outside just standing still, it was great running weather. The obstacles were insane. There were 12 total, and at least 3 of them dealt with scaling large walls – def scary to those with a slight fear of heights (THIS BIA).
Also, one of the obstacles was supposed to be trudging through “waste deep water.” Well waste deep ended up being chest deep to this 5’6’’ chick. I don’t know who the hells waste that is but whatevs. Long story short I ended up complete soaked the entire second half of the race. Saweet.
The mud was the ish though and we all had a blast!
The only con about the race was the night before all the racers got emails informing us that the Warrior Dash people would not be allowed to sell beer on race premises. Boo.
To make up for it the parking fee was waived as well as one race entry for next year. Nice trade off I guess. Unfortunately I don’t think Warrior Dash will make it back to Southern VA since they couldn’t sell beer which means I’ll be traveling North to obtain another sweet warrior “helmet” like THIS:
Now onto the recipe of the week….
I’m pretty much willing to try any recipe. Although I must say there are certain ones that give me the jitters. Usually it’s not the actually recipe as a whole that freaks me out. The stomach pains and anxiety typically either come from a certain wonky ingredient (yes, I said wonky – I get it from my Mama) or a cooking method or technique I’m not used to.
There were two ingredients that made me a little nervous. The first was the chick peas. A pretty normal food you say? You are correctomundo! I’ve eaten plenty of chick peas in my life. Most of them though have come from a salad bar. I’d never actually purchased chick peas. My mind raced –
“Is this the same as a garbanzo bean?” – “Are they canned?”
“Do they come dry and you have to cook them?” – “How do I cook them?”
“WHERE AM I?”
I found out quickly after searching recipes online that there was no cooking of chick peas involved! I just had to buy a can and rinse them…easy enough!
The main ingredient that really freaked me out in hummus was Tahini. I have seen it called many different things in the different recipes I have found: Tahini, Tahini Paste, Sesame Butter, Tahini Butter. In my head –
“What the hell is tahini?” – “Are all these things the same?”
“What does this shiz even LOOK like?” – “Where the crap do I find it in the grocery store”
“When the eff did we get ice cream?” (guess the movie!).
I must admit I walked through a few grocery stores looking for “Tahini” before I finally randomly found it on my lunch break at Bloom in the peanut butter section living under the name of “Sesame Tahini.” Whatever, I’ll take it.
I purchased all the ingredients, none of which terrified me anymore, and I was ready to go. I opened the pantry to start the process and saw one of my all time favorite ingredients that I knew was going to take this home made hummus to the NEXT LEVELLLLLLLLLLLLLL:
Dun dun dun dunnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn: Sun Dried Tomatos!!!!
I quickly searched online for “Sundried Tomato Hummus” and found this recipe. It had great reviews but it yielded a way more hummus than I was willing to make. I decided just to use the general ingredients and measurements and just wing it!
Here’s what I came up with:
Sundried Tomato Hummus (loosely adapted from this recipe)
Yield: 4-6 servings Ready In: 10-15 minutes
1 (15.5 oz) can chick peas (aka garbanzo beans), drained and rinsed
1 Tablespoon Tahini/Sesame Butter/Paste (you know what I mean)
1 heaping Tablespoon of minced garlic
1 Tablespoon lemon juice
½ jar of sun dried tomatoes packed in olive oil, chopped
3 Tablespoons of sundried tomato oil and/or EVOO (add more you want a creamier consistency)
½ teaspoon salt
1. Combine Tahini, garlic, lemon juice in food processor and blend until smooth
2. Add chick peas and oil and blend again, scraping the sides of the bowl occasionally.
3. Finally, add the chopped sundried tomato and pulse chop until incorporated.
You can serve your hummus with tortilla chips, pretzels, or pita bread/chips! I love to smear this hummus on a tortilla and top it with baby spinach, tomatoes, diced green peppers and goat cheese and take it to work for lunch.
Have you run in an awesome race lately? Tell me about it!
What’s your favorite hummus recipe or use for hummus?
* To all HYH readers (all 2 of you 😉 – I know previously I’ve said I’ll be posting every Sunday…but with Grad School homework and my desperate need for one day to relax, that just ain’t working out! So I’ll be posting Monday evenings instead. Check me out then or first thing Tuesday morning!