My daughter had another huge bowl of cream of wheat for breakfast, followed with some of my homemade granola at 9 a.m. We stopped by her daddy's office and got invited to share the leftover covered dish items from the luncheon yesterday, which included my spinach dip. Primarily, my family enjoyed ham and spinach dip (though I didn't touch the ham). My daughter ate at least a cup, if not two, of spinach without dipping it in anything.
My original plan for lunch had been peanut butter and jelly on the potato wheat bread my father-in-law gave us last week and carrot sticks with blue cheese dressing and fruit juice to drink. But the surprise lunch out got me thinking... I want hummus for dinner.
My husband bought sesame bagels over the weekend at the grocery store so hummus would be perfect. The carrot sticks will also go well. And the green pepper I bought a while ago will be a nice addition.
I discovered my hummus recipe online about ten or so years ago. A guy had made a chart of hummus and its variations. The basic recipe is as follows:
In the food processor, blend:
Three cloves garlic, minced;
16 ounces chick peas;
1/2 cup lemon juice or juice of 1/2 a lemon (I used all);
1 teaspoon toasted sesame seeds (fry briefly in skillet until aromatic) and/or tahini (I forgot the exact volume of tahini but I would say at least a tablespoon or two);
1 teaspoon salt;
1 teaspoon olive oil;
1/4 teaspoon cayenne;
cumin if desired;
parsley if desired.
Chill thoroughly before serving to allow flavors to blend.
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