Whitney’s Kitchen Blog


Posted on July 10th, 2016 by Whitney Cabrera

Hey there! I’m a 26 year old newlywed just trying to incorporate more plant based foods into everyday meals so that my husband and I can live a healthy lifestyle. Whitney and I connected over 3 years ago when her son brought me home to meet the family. Yep, she’s my wonderful mother-in-love.

I remember when Zach brought me on the first family vacation I was in complete awe of Whitney as I watched her in the kitchen. She was like a wizard. She seemed to be able to throw anything together and come up with something INCREDIBLY tasty, all while keeping it super healthy. I remember thinking, “I want to make food like that, but it seems too hard”. Well here I am three years later, married to her son and realizing it’s time for me to learn and guess what, it’s NOT as hard as I made it out to be.

 Zach and I both work Monday-Friday and when we get home from work we always tend to grab the quickest food to eat, which isn’t always the healthiest (unless prepared earlier). This is what encouraged me to make some healthy snacks for us today. I woke up this morning and thought to myself, “I really want to make my own hummus!” which is what began this journey. I decided to finally buy my own food processor. I had been putting it off for a while now because I thought they were too expensive. I realized Target had one for just $35 and decided to bite the bullet.  I know Whitney’s Kitchen is all about using inexpensive, repeated ingredients….so I decided that today I’d focus on Chick Peas. 

  I knew the main ingredient in traditional hummus was Chick Peas, but I didn’t want to just make one single serving of hummus so I decided to get more creative with the food processor. I wanted to have snacks already prepared for us when we got home from work so I decided to make a garlic lemon hummus, beet hummus, and chick pea pesto salad. I honestly didn’t follow any set instructions, I just bought all of the ingredients and slowly combined them in the food processor while tasting it as I went along (I made Zach be my taste tester ). 

The ingredients I bought were:

Chick Peas (6 cans, 2 per each separate snack)
Beets (1 large or 2 small)
Fresh Garlic
Lemon (3)
Basil (3 bunches)
Avocado (1)
Pine Nuts
Sesame Oil (or tahini sauce)
1 red onion

FIRST thing I did was set the oven to 400, cleaned and cut my beets, wrapped them in tin foil with a quick spray of olive oil and everyday seasoning and popped them in the oven for an hour while I began making the other dishes. 

For the pesto I put 3 bunches of basil into the food processor along with the juice of one full lemon, two tablespoons of pine nuts, 3 cloves of garlic, and 1 full avocado.  I added a small amount of garlic, salt and water as I went along to achieve the consistency I desired but this is completely up to how you like your pesto!

**Side Note: Add a heaping handful of spinach to the pesto for an extra healthy kick! It still tastes incredible!

Once the pesto was complete I simply tossed it into a bowl of chick peas, threw in a chopped red onion, mixed it around and VIOLA! Yummy Chick Pea Pesto salad. This can either be used as a dip OR put on lettuce which makes very yummy lettuce wraps


I made my garlic lemon hummus. For this I simply put two cans of chick peas, the juice of 1 lemon, 4 cloves of garlic, 2 tablespoons of sesame oil and a pinch of garlic salt into the food processor. THAT’S IT. I did add a small amount of water to achieve the consistency that I wanted but again, that’s completely by preference. 


I made the beet hummus.  I copied the garlic lemon hummus, (only I scaled back a little on the chick peas)  and added my roasted beets into the processor as well.



After this, I put everything into small plastic containers and into the fridge. Now we are all set for HEALTHY snacks this upcoming week! (If it lasts that long.)  Mise’ en place!

Whitney and I will post these as “real recipes” on our website soon.  I hope you enjoy giving these simple snacks a “whirl”!

Kalyn Cabrera