Hummus

Hummus.....it's whats for lunch, dinner, and snack.  I've even had it for breakfast ssshhhhh - that's our secret!

    I was in disbelief when I figured out that hummus could be made at home for such a small fraction of the cost as the grocery store brands.  We make hummus weekly in this house, we make it so often that we just dump in this or that, and it's one of our few staple items that my husband actually can make.  I use to be the "Hummus Queen" in my house.  When my husband would make it the kids were quick to be the testers and then proceed to tell him "it's good but not as good as Mommy's!"  Their loyalty would always make me smile a little wider and then I would turn and give him a boost of confidence assuring him that his was fine.  But, then one day the sky darkened and the kid's couldn't stop testing his hummus and I didn't hear "Mom's hummus is better."  That day I heard my little innocent child proclaim in her sweet (then) 4 year old voice, "This is the best hummus I've ever had!"  My smile quickly turned to a furrowed brow, I turned to taste and it was good.  He held the reign over hummus for a little while, but I found out his secret and now I have once again mastered the art of hummus making.  So on with the recipe!

This recipe is a basic recipe, kind of the blank canvas of hummus.  Sometimes we add sun-dried  tomatoes, fire roasted peppers, cilantro and cumin.......you get the idea.  If you like a creamier texture the key is more olive oil, but that can be cut back if you are watching the fat it will just be thicker.

Hummus recipe:

2 cups soaked, cooked chickpeas/garbanzo beans
1/4 cup tahini (sesame butter)
juice from 1/2 lime/lemon  - I like limes.  I never use lemons!
2 -5 cloves of garlic (this is so a preference thing - I can't get             enough garlic)
olive oil
cumin to taste
salt to taste (I usually have my Bragg's liquid aminos handy and add  1-2 tsp)
water as needed -  So here it is, the secret ingredient that my husband came up with.......olives with a little of the liquid from the jar!
Liquid Smoke - just a couple of drops this stuff is potent

OK so add the tahini, lime juice and garlic to the food processor and process until garlic is completely chopped.  Now slowly add chickpeas.  When the hummus thickens have your olive oil, water or olive liquid handy and slowly add.  It's all about adding slowly until perfect.  Once you have your consistency right then you reach for your flavorings cumin, salt or Bragg's, liquid smoke, sun-dried tomatoes, roasted red pepper or fresh herbs.  Now's the best part have your pretzels or carrot sticks handy for tasting.  Add a little and then taste and you will be so happy with your results.

I usually make 4-5 times this amount to last us through the week!  The kid's love hummus and sunflower greens on round bread or either hummus, tofu feta, sliced tomatoes, sliced cucumbers and red onion sandwich.