Thursday, October 22

Healthy Crowd Pleaser-Hummus With Cappers and Black Olives



This is one of my play-it-by-ear, non-recipes. It has my 4 favorite qualities; fast, simple, frugal and healthy. The picture I took of this last summer, makes it look kinda boring and bland, but it's actually bursting, bursting I tell you, with flavor. With the holidays soon approaching, this is a time and money saver. It will keep for days in the fridge and you can even make it ahead and freeze it, freeze it I tell you! How many dips can do that? It will please the pickiest vegan or carnivore at your gathering.

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First I soak and boil dried chick peas, which is the most economical way, but canned is just fine.

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Then the food processor does the rest. I add the cooked beans, ( 1 bag of dried or 2-3 cans drained)

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I also add 2 T. tahini

2 T. extra virgin olive oil

1 t. sea salt or kosher salt

1 t. granulated garlic

3 T. minced garlic

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I give that a good whirl and add a little water if needed to adjust the consistency. Adjust the ingredients to suit your taste. :O)

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Here's the fun part- add what you like best. I like to add capers and black olives. yum!



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