Horseradish-dill mustard from Schoolhouse Kitchen. To be honest, I don't know that I've ever had horseradish on its own before, so I had absolutely no clue where to begin. I tried a spoonful straight-up, and was pleasantly surprised by the creamy texture and tangy taste.
Though I kept trying to think of something mind-blowingly creative, my mind kept coming back to the horseradish hummus that I love so much from Trader Joe's. When in doubt, keep it simple, right?
Horseradish-Dill Hummus
- 1 cup chickpeas, drained
- 3 T tahini
- 2 T fresh lemon juice
- 1 clove garlic
- 1/2 cup Schoolhouse Kitchen horseradish-dill mustard
In a food processor, blend chickpeas, tahini, lemon juice and garlic until smooth. Using a spatula, stir in mustard, stirring vigorously until well combined. Serve with crudite or cracker dippers, or use as a spread.
Of course, I had to give my creation a taste. I filled a bowl with a generous portion of it, then used some lavash wrap pieces, Mary's Crackers, carrot sticks and tomato slices to dig in.
It was way better than the Trader Joe's version. The dill and mustard tastes added a lot of complexity and kick to the chickpea flavor, making it a truly intriguing yet delicious dip.
Along with my dippable lunch, I had some cinnamon-sprinkled apple sliced and a few dates covered in what can only be described as a blanket of Trader Joe's creamy peanut butter.
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Lunch came after this morning's Red Carpet Ready workout, the same class I tried and loved last week. I was expecting the instructor to follow roughly the same format, but this week's routine was totally different, which was a great surprise! I think a lot of my strength training boredom stems from predictability, so I loved the change. My arms are going to hurt tomorrow, I can already tell!
Hope you're having a wonderful day!
What's your favorite condiment? Mine are probably ketchup, mustard and hummus. Now that I've mixed mustard and hummus, I wonder what ketchup and hummus would be like?
