I am sad to say that you will not find any Thanksgiving recipes on The Noshery this year. We are hitting the road and heading out to Arkansas this Thanksgiving to spend it with friends, which I am pretty stoked about. Because we have a 6 hour drive to a foreign kitchen I will not be doing any cooking this year, which I will secretly admit is kind of sweet. I get to just unplug and enjoy my holiday stress free. I guess I could have done some experimentation this past week but Obed was out of town and I did not feel much motivation to do any “real” cooking for just one. Instead I sustained myself with sandwiches and veggie spread like this hummus.
I am in no way talking down on this hummus. In fact this recipe is one 0f my favorite snacks. I will usually make a batch of it and keep it in the fridge to snack on with pita bread and fresh veggies through the week. Sometimes I will use it as a sandwich spread for lunch. It is very simple and very good for you.
In a food processor drop in 3 cloves of garlic;
and squeeze the juice from 1/2 a lemon.
Pulse the food processor a few times to mince up the garlic, or you can do it yourself , but I was being lazy.
Add a 15 oz. can of garbanzo beans or chickpeas, whatever you want to call them;
and 1/2 a cup of plain fat-free yogurt.
Now season to season add 1/2 tsp of cumin;
and 1/2 tsp of course salt.
Finally add 1/2 tbs of olive oil that is a wee-bit out of focus.
Flip the switch and puree the beans. You want to puree it will it is just starting to smooth but you still have chunks.
Garnish with parsley and serve with pita bread or fresh veggies.
I love this stuff and I think even a picky eater will love it, especially if they like garlic. This hummus is pretty strong on the garlic so you can cut it down to just 2 cloves if you like, but I stick with my 3 cloves. I figured I am married now so I can squeeze by with a little dragon breath, as long as it is temporary.
The pitas were fresh made using my new cookbook “Artisan Bread in 5 Minutes a Day“. I literally had fresh pita bread in no time, just by rolling out dough to 1/8 inch thick, from the master recipe and baking it for 5 – 7 minutes on a hot stone at 500 degrees. I am telling you I am in love with this book.
- 1 15 oz can of garbanzo beans, drained
- 3 cloves garlic, minced
- Juice from 1/2 a lemon
- 1/2 tbs of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of course salt
- 1/2 cup yogurt
- parsley to garnish
Combine everything into a food processor and blend until pureed but still a little chunky.
Garnish with parsley and serve with veggies or pita bread. Can also be used as a sandwich bread.