Homemade hummus to try even if you don't like hummus, really.

I love homemade hummus.  For one thing, it is a great way to sneak some protein into school lunches.  Especially when I have one that doesn't like cheese or peanut butter.  I know, shocking.  For another thing, it is a break from ranch dressing as a dip for carrots and cucumber.  But why not just buy what is in the store?  That is what I said until the store stopped carrying our variety and the new stuff wasn't the same.  So I bought a can of chickpeas and found out how simple, fast, light and fluffy the homemade version is.  My hummus recipe is simple, but good enough to have a four year old ask for it for her birthday, so it must be good.  Well worth it.

Hummus

adapted from Cook's Country

INGREDIENTS

• 1/4cup water
• 2tablespoons lemon juice
• 1/4cup tahini, stirred well (pricey, but it lasts forever.  I found ours in the PB section)
• 2tablespoons extra-virgin olive oil
• 1(15-ounce) can chickpeas, rinsed (I take the skins off, or have my kids help.  It makes the hummus much smoother)
  
  
  
  
• 1garlic clove, minced
• 1/2teaspoon salt
• 1/4teaspoon ground cumin
• Pinch cayenne

INSTRUCTIONS

1. 1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.

   

   
   
   2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed.

   

   
   
   3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.

   
   

   
   

A week of meals

Sunday and Monday:  Tuscan Chicken.  I love white beans in the winter, we'll have it with roasted cauliflower.  I seriously can't wait.

Tuesday:  Broccoli calzones with frozen broccoli florets and store prepped pizza dough.  It makes calzones weeknight possible.  This recipe has some feta tucked in there too... so good.

Wednesday:  Skillet ziti with garlic bread

Thursday: Grilled salmon with asparagus and toasted orzo

Friday:  Roast beef (a first time for me).  With mashed potatoes, gravy, and broccolini.