Last post, I gave you a recipe for coconut balls. Not everyone likes them ’cause they’re not terribly sweet.
So how about a good hummus recipe? I made the following recipe for hummus and kept it in my cooler. Delicious with those little carrots you can find at the supermarket. Also, celery, or red pepper strips. (I made my own because most of the store bought types have some ingredients that I can’t eat, like canola oil, or soy, etc.)
I played around with the recipe. Always do. All the amounts in my recipe can be adjusted per your own taste. This is a great snack for road trips.
i can chickpeas (garbanzo), drained and rinsed.
1/4 cup lemon juice
1/2 cup almond butter
A couple of minced garlic cloves
1/2 teaspoon salt (I use sea salt or Kosher)
1/2 teaspoon ground cumin
1/4 cup olive oil
1 to three tablespoons water
In a food processor, combine almond butter and lemon juice. Process and scrape bowl. Add olive oil, garlic, salt and cumin. Process a bit more. Now add half of the chickpeas. Process and scrape. Add the rest of the chickpeas. Process. Add water to make the desired consistency. Add paprika. Pour into plastic container with tight-fitting lid and store in fridge or cooler for up to a week.
Healthy and relatively filling. A great in-between meal snack or as an accompaniment to other foods for a full meal.
If you’re on the road and run out of hummus, you can find some good types at Natural Grocers, Sprouts, Whole Foods, and some other local natural foods grocers.
Enjoy your road trip and don’t forget to thank God for the natural wonders all around you!