In my quest for leaving processed foods behind, and learning to make the things I love from scratch, I have laid down in a pile of good knowledge and great research. That is after-all the very best place to start, right?

We finally sit down (with a glass of wine), slide off our shoes and if we are blessed, even have our jammies on (glass of wine). We might pop on the telly or grab a book for silence, and dive into an adventure sure to relax (yep, wine) and help us unplug. If you are like me, you have a snack at close standby because sure as you get comfy, your tummy says, “hey! You! With the jammies, and the book (wine)! You forgot something!”

Never fear, you have HUMMUS near!! With it’s highly adaptable recipe, HUMMUS can be prepared in 2 minutes for any unplugging session, and social gathering, or it can be prepped for the freezer and stocked for “just in case”.

No matter how you alter the recipe, it starts with the ever high in protein Chick Pea aka Garbanzo bean. Yes lovies, they are the same thing! So good they were given 2 names (I guess I didn’t do enough research, I truly do not know why they have been named twice, go look it up, it will be fun. come back and tell me, will ya).

Here’s what you need for HUMMUS straight.

• 1 15oz can drained and rinsed chickpeas/garbanzo beans
• 1/4 C Tahini
• 2 LG garlic cloves
• 2 TBL fresh lemon juice
• 4 TBL Olive Oil
• salt and pepper to taste
• 1 Roma tomato diced

Here is what you do

Layer everything, accept tomato, into your food processor, place lid on and blend until smooth. Add salt and pepper to your taste and blend a little more.

As you have noticed by the pictures, there are some ingredients that are not on the list above. Don’t freak out, 🤪 you didn’t mess anything up. I have chosen to use pictures from the Avocado HUMMUS* because they were prettier and because I forgot to take photos of the Pumpkin HUMMUS* and Tri-Bean HUMMUS*.

The recipe above is a single batch. As you can see, I made a double. You know that I am a prepper so one goes in the freezer for later. Now, the container on the right, is ready for the party. You just scrape your HUMMUS into the container, make a swirl mark with the handle end of your spoon. Sprinkle some Olive Oil in the swirl, salt and pepper and garnish with the tomato. Place lid on and off you go! Enjoy the party!! Don’t forget your tortilla chips, pita chips, rye bread pieces etc.

If you are prepping, (photo on the left) leave out the tomato, cut a piece of parchment paper the size of your container, from the center out, make sure every part of the surface is touched by the paper, smooth out air pockets all the way to the edge (make sure it comes up the sides like in the picture) so that there is no place for air to touch the surface. Freezer burn will ruin your HUMMUS in a minute if it is not covered properly. Place on airtight lid and freeze for up to 6 months.

Enjoy your adventure will all my love

Jo 💖

PS. Those cute little * up there…

1. Avocado: Add 4 ripe avocado and another can of Chick Peas (will turn your single batch into a double)
2. Pumpkin: leave out garlic and olive oil and Add 2 C Pumpkin puree, another can of Chick Peas, 1 tsp pumpkin spice and 3 TBL grapeseed oil. Garnish with a sprinkle of nutmeg (will turn a single batch into a double)
3. Tri-Bean: Add 2 Cans of drained and rinsed Tri-Bean blend and another can of Chick Peas (will turn your single batch into a double)