Spring-y hummus

Here’s a favorite for a light meal – if you tuck it in some pita bread or a tortilla with lettuce and tomatoes – or a nice snack with chips. Hummus is an ancient food from the Middle East and India where they know how to keep cool while getting their nosh on!

There are as many variations on hummus as there are people groups who have adapted it to their cultures. If you have an alternate to share … share it, please!

This is our basic hummus recipe, then I’ll list some add-ins I like for variety:
1 can chick peas (or garbanzo beans) drained and rinsed under hot water to warm them
1/4 cup lemon juice
1 Tbsp tahini (this is like peanut butter, but made of soy paste)
1/2 Tbsp chopped garlic (more or less to taste)
1 tsp sea salt
1/2 tsp cumin
1/4 tsp cayenne pepper

throw everything into a food processor and process until it’s the consistency you like – I like to leave it a little chunky so it has something to chew, but you can make it completely creamy if you like. Serve it either warm or chilled.

To double this, you can either just double everything (except the salt – just add a little more of that) or you can substitute the second can of chick peas with a can of pinto beans (makes it more “bean dippy”) or black eyed peas. The black eyed peas add a nutty flavor.

Add ins:
* flax seed meal (makes it more nutritious and more rich flavored)
* spinach – stir finely chopped fresh or frozen spinach after the processing is done
* for a more Italian taste, leave out the cumin and cayenne and add oregano, sweet basil, a few drops of balsamic vinegar, and a dash or two of extra virgin olive oil

Have fun with it!


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