Track snobs: Exposed & Indian Spiced Hummus

I hope you don't mind, but I need to vent this morning.  Yesterday I was in a mood, set off by something really life-shattering (for example: the realization that all of my weekends in April are already booked - how does that happen!?  It's only February.  What ever will I do!?).  
Side note: I wonder if I use parentheses too much when I write? (oh well.)

So, to combat my mood, we went to our friendly neighborhood gym last night. I should preface this rant with the fact that I am not always a happy gym-goer. More often than not, I straight up pout while walking from the parking lot into the gym. That hopefully paints the picture of just how excited I was to go run around in small circles on the indoor track. Eight laps equal a mile; this is almost as bad as driving in circles around the Wal-Mart parking lot on a Saturday afternoon. And to make matters even worse, everyone in the world is rude. OK, that's not true at all. But seriously, why don't people understand indoor track etiquette?

Considering that a brand new sign was posted right outside the entrance to the track (See exhibit A), I can only assume that 10% of the people that go to this gym can't read.

Exhibit A

While running, I encountered a young woman who must have had the sudden urge to stretch, right in the middle of the track, right where people were running, right near the sight of the near accident involving a runner who could not stop in time to avoid knocking over a stretching lady. I also encountered six different mothers/grandmothers walking the WRONG way around the track with their children. I also stumbled upon (pun intended) 4 old men that were WALKING around the "RUN" lane of the track (See exhibit B).

Exhibit B

So, to sum things up: either I am a track snob, or someone who was taught to follow simple directions.  I’ll let you, the jury, decide.


To help calm everyone down after that thrilling expose on track snobs, let’s discuss hummus.  This kicked-up recipe is good for you and packed with flavor.  We served some refreshing cucumber slices and even some filled sautéed petite bell peppers with the hummus for a fun side dish for dinner.  So many possibilities!

Printable Recipe HERE 

1 large jalapeño, cut into large pieces (leave seeds in)

1 tablespoon curry powder
1 teaspoon turmeric
4 cloves garlic
Extra virgin olive oil
1 can chickpeas, drained
Salt and pepper to taste
Cucumber slices and petite bell peppers (cored) for serving

Heat about 1 tablespoon of olive oil in a small saute pan over medium-high heat.  Add the jalapeno pieces, the curry powder, and the turmeric.  Saute for about 5 minutes until the spices are fragrant, and remove from the heat.

Add the drained chickpeas, garlic, and the spiced jalapeños to a food processor.  Puree on low speed until you've reached an even consistency.  Slowly drizzle in a few tablespoons of olive oil to smooth out the hummus.  Season with salt and pepper, and serve with the fresh veggies.


  1. This looks yummy! Good luck with your track issues! It bothers me on the road when cars swerve way out of the way like I am 15 people! I should be grateful, but ooops, it bugs me :~ Have a good night!

  2. THANK YOU, Colleen! Glad to know I'm not the only one with running pet peeves! Maybe I should start a list... Instead I just make a face at people when they get in my way :)

  3. Just made this yum. I need to eat these spices because I had cancer a great and easy way to eat them more often. Thanks and so easy

  4. Love the char on your veggies. They would be a great "vehicle" for your hummus. So would a spoon. Love the spices in it. Thanks for sharing on Thursdays Treasures.

  5. It's almost like a vegetable soup with Indian spices. And that toor dal (kind of like red lentils) really lends the sambar that classic flavor that I associate with the soup.

  6. This recipe looks delicious and I have a secret ingredient for you to try: Hing! Also known as Asafoetida, it's a gum resin that's very sulfurous (it would remind you of leeks or garlic, or both), and it's a little-known ingredient in much Indian cuisine. You'd add it when you added the other Indian spices in your pepper saute. I'd say 1/8th to 1/4 tsp (it's mighty!)

    Also, you're so right on about track etiquette. That would make me insane.

    1. Thanks Mariana! I'll have to look into Hing, I've never heard of it! I wonder if I can find it locally, that would be exciting to try :)

  7. Well said we can use any Indian spices by this way also because most of the people not interested to take spices in the food.


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