Saturday, November 8, 2014

Hummus, Love It or Leave It?

Hummus, do you love it or leave it?

For those of you who don't know me well, I work at one of the local elementary schools. 

The sixth grade class has been working on a country project that includes a presentation. 

Believe  it or not, I volunteered to give a three minute presentation on food. Not just any food, but immigrant food that has become popular in America. Now you know where I am going with this blog post don't you? 

Hummus was one of the foods that I picked to prepare and to talk about. 

This recipe has been taste tested by twenty-four, sixth grade students and three coworkers. My taste testers heartily approved this hummus recipe. 

Just in time for the holidays, a crazy good, five ingredient hummus dip. Plus, you can make five ingredient, yogurt flat bread to accompany the dip.


  • 30 oz. of cooked chick peas (garbanzo beans), drained and liquid reserved
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 tsp. dried cumin
  • 4 Tbsp. lemon juice
I bought dried chick peas and cooked them according to the package directions.

  • Put chick peas (garbanzo beans) in your blender container. 
  • Add the salt, garlic powder, cumin, and lemon juice. 
  • Add 2-4 Tbsp. of reserved bean liquid. 
  • Blend until smooth. 
  • Taste and add more salt, if necessary. I found 1/2 tsp. to be sufficient.
  • Put hummus into a container with a tight fitting lid.
  • Refrigerate for at least one hour before serving.
Serve some pantry style flat bread with your hummus!
Five ingredients from your pantry are all you need to make a batch of
 Busy Night Yogurt Flat bread.
Yield: about 1 quart of hummus 
Note: This recipe can be reduced by using half of each ingredient.