Hiya Kids! Wanna do the Hummus Hula dance?? No not Hawaiian - just funny ☺I like hummus very much as both a sandwich filling and a dip. Pistolettes (cold) filled with hummus and fresh spinach leaves are quite nice. It's a pleasant take along for a pot luck too.
I thought you might like a recipe for a more traditional hummus. I like to make a large amount and keep it in the fridge for a snack with either raw veggies or Sweet Potato chips (from Food Should Taste Good). If you want my creative summery hummus you can find it posted in a June 2011 post.
Gather up your blender or food processor (AKA machine), flexible spatula, serving bowl, and the following.
2 15oz. cans of chick peas
5 cloves of garlic, shelled and minced/smashed
3 lemons, juiced and a fourth, cut in half - just in case as this is to taste.
1/2 small yellow onion, cleaned, chopped
3/4 tsp. sea salt
2 large soup spoon dollops of Sunbutter (creamy)
1 tsp. Cumin
1 tsp. Coriander
Olive Oil (Preferable cold pressed) & a tablespoon to add a little at a time.
- Add about 2 Tbsp. of Olive Oil , the lemon juice, and the garlic, salt, cumin, and coriander to your machine.
- Add the onion, chick peas and then the Sunbutter to the machine.
- Drizzle apx. 2 Tbsp. Olive Oil on top.
- Blend. It will take a while and you should keep stopping to spatula the sides. Also as you blend when its not moving along just add a little Olive oil at a time.
- Taste. Consider adding more salt? More lemon? More olive oil? Make whatever adjustments you'd like to suit your taste. I like a LOT of lemon.
- Blend some more and taste again. Repeat process of blending and tasting until its just the way you like it!
- Keep blending until the hummus is smooth and the onions are no longer chunky.