Amy’s Hummus

Amy's HummusHummus Among Us

School has been back in session for a week, at least at my house. (It only took 4 days for two of my kids to get sick. Yay, school!) I am back in lunch making mode. The boys’ lunches are easy, albeit boring: turkey sandwich on wheat, yogurt, fruit, granola bar, and a drink. Every day. All Year. Zzzzzzzzzzzzzzzzz…

My daughter is the difficult one. She’s not a sandwich kind of gal. When she does have a sandwich, she prefers a PB&J but the PB in it is problematic when there are peanut allergies in your class. Any other options that I have given her are short lived. Egg salad is a favorite but I don’t want her to eat that everyday. She’ll eat any leftovers from dinner. There’s always crackers, cheese and salami, but sometimes this feels like cheating, and it’s not the greatest nutritionally.

The most recent solution is perhaps one of the best. She loves Hummus. I have started making my own and sending it in her lunch with various veggies. It’s been great. Plus it’s cheap when you make it yourself.

Hummus is so easy to make, and frankly tastes way better when you make it fresh. I adapted my recipe from a couple from my collection. It’s fast. I made a batch in 5 minutes yesterday. It’s a great go-to afternoon snack and keeps in the fridge for about 5 days—if it lasts that long. Play around with this recipe. I sometimes add harissa if I want it spicy.
Amy’s Hummus

2 14-ounce cans garbanzo beans (chickpeas) or 1 ¼ C dried garbanzo beans, soaked in water overnight, and cooked.
1/4 cup tahini
Juice of two Lemons, or to taste
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon cumin (optional)
1/4 cup olive oil

Drain the canned garbanzo beans in a colander over a bowl to retain the liquid.

Put the drained beans into a food processor. Add the tahini, lemon juice, garlic, salt, and cumin if using.

Process the ingredients until a thick paste forms. While the processor is running, add the olive oil. Add some of the reserved liquid until the preferred consistency is achieved. Enjoy!

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