On 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.
I 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.
Here’s what you need, along with a heavy-duty blender or food processor.
Put all the ingredients in and pulverize! If you have a tamper tool, you might want to use it.
I 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.