It’s summer in the Midwest. The months we dream about during sledding months. And even during lumpy sledding months. But summer is not to be taken for granted.
Trying to hang onto summer is like trying to hang onto an eel in an oil slick.
The solution is to simplify life and squeeze as much fun as you can out of these blissful warm months.
Easy meals and quick cooking.
How does hummus fit into the picture? With a few veggies and an oatmeal cookie, you could call it lunch. At least that’s what I did today.
What is Hummus?
Official definition: a paste of pureed chickpeas usually mixed with sesame oil or sesame paste and eaten as a dip or sandwich spread – Merriam Webster online dictionary
Well, not quite that simple. I like to jazz mine up to make it more interesting. I make a big batch and put it in smaller containers in the fridge. This way, we can bring a bit to work with raw veggies for lunch or snacks.
Chickpeas are also called garbanzo beans. If you add them to your soups, they’ll hold their shape and not become mushy, so they are a favorite of mine.
Sesame paste is also called Tahini.
Why Eat Hummus? To add a bit more protein to a meal or snack. As a scoop for raw veggies, it will help you – and yours – munch a bunch more vegetables. Something we all need, right?
Dip other foods into it as well: pretzels, crackers, chips.
Spread it on your taco before you load on the other toppings. It’s also delicious as a layer in a Panini sandwich….between layers of cheese, apple, bacon or whatever you like.
I make my own because I shun those unpronounceable ingredients often found in store bought foods. Same reason I make my own bread, soups, granola, cookies, muffins, etc. Easy, simple, pure.
You will notice that I add plain Greek yogurt to my recipe for two reasons:
1. Adds a bit of tanginess
2. Adds a creaminess that I really like
You can also go wild with the spices – add your favorites. So this is a starter recipe which you customize according to what you like.
I also use a food processor; however, a powerful blender should work as well.
Ingredients for Big batch of 5 Minute Hummus
2 cans salt free chick peas, rinsed and drained
½ cup Tahini paste (stir it well before you measure it.)
¾ cup plain Greek yogurt
1 tsp salt
1/3 cup sun dried tomatoes
1 tsp garlic powder
Put into a food processor and blend for 3-4 minutes, stirring once or twice.
Divide into containers or store in one large covered bowl in the fridge. Snack Away!
For spicier hummus, add curry powder, basil, black or white pepper or any Mrs. Dash spice blend.
Hummus made without the tomatoes will have a lighter look, but it’s still delicious.