Monday, August 11, 2014


So it seems I have a little blog post amnesia!  I was all prepared to share my favorite hummus recipe with you when I discovered that I already did...over a year ago.  Oops.  Well since I went to all the trouble of taking photos (again) and since this time I mad it in my snazzy new NutriBullet that I totally love, by the way, I'm just going to share it again.  Hummus is a great for snacking on.  Hayden ate more carrots in the past week than he does in months because he had homemade hummus for dipping.  Sure you can buy hummus in the store and sure many of them are free of creepy ingredients but this recipe is so good and you can make enough to freeze if you feel so inclined.  My friend Greta recently had my hummus and said it was the only hummus she's ever tried and liked.  That's a good enough reason to make it at home for me!
This is Ina Garten's recipe from the Food Network.  There are many variations but this one seems fool proof.  You just drain and rinse a can of chick peas.
Before you dump them in the colander, save about 2-3 Tbs of the liquid from the can.
The recipe calls for 2 cups, which is a little less than a full can.  I either save the extras for salads or just toss them in and add a titch more of the other ingredients so its not too dry.
Of course you need garlic, every great snack involves garlic, no?  Do you find it annoying to peel the garlic?  You know how it makes your fingers all sticky and those tissue paper thin skins are sticking to you and everything else?  Here's a tip for you:
One clove at a time, set it under the blade of a large kitchen knife...
then smash it with the heel of your hand.  In a controlled smashing fashion just apply heavy pressure to it.
See how the skins lift away?
It's peaceful, easy peelin' after that (wow, did I mention I have "first day back to work after vacation delirium"? I do).
OK, so measure your tahini (think of it as peanut butter made from sesame seeds).
Juice some lemons...
There she is! My new favorite kitchen gadget! Just dump all the ingredients in the large cup.
Don't forget the hot sauce!
Pulse it a few times in the bullet, it was a little thick at first (I used the whole can of chick peas) but it you need to loosen it, just add a tiny bit more of the liquid from the can or what I did, was add a tiny drizzle of olive oil to get things moving.  Another quick blast of the Bullet...
And there you have it!  This came out way creamier than when I make it in my (ooh la) La Machine circa 1985 food processor and the clean up was way easier and faster.
A good healthy snack, just like that.  Grab some carrots and dig in.  Here's the link to the full recipe in case you missed it above (or back in May 2013 when I posted this the first time).  Happy Healthy Snacking!

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