Wednesday, July 31, 2013

Dilled Humus Spread

During the heat of the summer I like to make lunches that require little to no cooking.
I’m particularly fond of vegetables fresh from the garden—cucumbers, ripe juicy tomatoes, radishes, peppers, carrot strips, and sugar snap peas. I used to buy hummus quite often for dipping these delectable edibles, but have decided to make my own hummus since I found the missing recipe in a card file recently. I’ve made it twice in the last two weeks and it doesn’t last long. It is high in protein, low in calories, easy to make, delicious, and fits into the no-cooking category. Even my grandchildren love it. Find the blog entry for “A Beautiful Pea Green Boat” for another way to feed it to your children.

This recipe for Dilled Hummus came from a friend that I met in Texas. She was originally from Iran and invited me to her home for dinner quite often. This hospitable lady shared many recipes with me and this was one of my favorites.

1-15 ounce can of garbanzo beans rinsed and drained, (or save money and buy them dried and cook them yourself.)
¼ cup tahini (or substitute 3 tbsp. peanut butter, and 2 tablespoons sesame oil)
3 tbsp. fresh squeezed lemon juice
1 tbsp. olive oil
2 minced garlic cloves
2 teaspoons fresh chopped dill or 1 teaspoon dried dill weed (not dill seed)
¼ teaspoon salt
dash of pepper

  1. Combine all ingredients in a food processor or blender and blend until smooth.
  2. Place in small serving bowl and sprinkle with more dill.
  3. Serve with toasted pita bread cut into wedges, or tortilla chips and crudités of your choosing.
  1. Or why not try this? Place hummus along with your favorite veggies in a pita pocket and top with sour cream or a Greek style cucumber yogurt dip.
  2. Take this in your lunch and you’ll be the envy of the peanut butter and jelly crowd.

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