Latest Read Part 1: Hummus Recipe

fullsizeoutput_b52.jpegOn a field trip back in May, we were all sitting around having a picnic, and I looked over at my friend’s lunch.  I did a double-take!  She had the most amazing salad I had ever seen!  It had Kale and all these other healthy things.  And, the dressing she poured on top… Wow!  I couldn’t stop staring!!! Then, I looked back at my puny, tuna sandwich.  I finally asked her if I could have the recipe, and she said it was from the cookbook, Oh She Glows Everyday, by Angela Liddon.  I’m thinking, I’m getting on Amazon when I get to school and ordering that today!

Well, one thing led to another, and I forgot to order it.  Then it left my mind with everything else I had going on at the time.  But, when school finally let out, Hayley and I took a trip to Rosemary Beach.  They have a cute little bookstore there.  And, as I was passing it, I said, “Hayley, let me stop in here for a minute. I want to see if they have this cookbook.”  Well, they had it!  I got it, and I couldn’t put it down the whole trip!  I wanted to get home and start making all of these recipes.

Now, I want to forewarn you….this is a totally vegan, full-of-nuts, different kind of cookbook. (Didn’t want you to waste your time if you have nut allergies or own a cattle farm!). But, the first thing I tried making was her hummus recipe.  I have my own hummus recipe that I came up with last year when they recalled all the pre-made hummus for listeria.  I really liked mine, but I thought I would give her’s a whirl.

fullsizeoutput_b57.jpegfullsizeoutput_b58.jpegI liked it a lot, except I thought it had too much salt.  And, I like mine a little creamier, so I added more water. Also, I like cumin in mine.  Here’s the end result.  I think you’ll like it.

fullsizeoutput_b76.jpegHere’s what you need, along with a heavy-duty blender or food processor.

fullsizeoutput_b7a.jpegPut all the ingredients in and pulverize!  If you have a tamper tool, you might want to use it.

fullsizeoutput_b7bI usually will make hummus on a Sunday afternoon and place in these little containers along with snack bags full of cut-up veggies.  That way everybody has an easy, grab-and-go snack before school or work.  I also make these for long trips for us to snack on.


If I am serving as an appetizer, I top mine with olive oil.  Sometimes I also top with combinations of feta crumbles, chopped sun-dried tomatoes, chopped parsley and/or pine nuts. Angela topped hers with olive oil, paprika and sesame seeds.


My “New” Hummus Recipe:

2 small/medium cloves of garlic

1 14 oz. can of garbanzo beans, drained and rinsed

3 to 4 tbsp. fresh lemon juice

4 tbsp. olive oil

1 tbsp. water

1 tbsp. tahini

1 tsp. ground cumin

1/2 tsp. fine sea salt

1/4 tsp. freshly ground pepper

Put all ingredients into a heavy-duty blender.  Gradually increase speed to high.  Tamping when needed.  If using a food processor, process until smooth, stopping occasionally to stir.

Bon appetite!




3 thoughts on “Latest Read Part 1: Hummus Recipe

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