Okay, so after all this time together, y’all should know me well enough by now to know a few things.
1. I love my husband
2. I love my baby
3. I love dessert
and last but not least…
4. I love simple things
Especially simple meals. Not only are simple meals easier and less time consuming to prepare, but they also can be better for your health. Less muss and less fuss can mean less ingredients, less processing, and less cooked food. Not that there is anything wrong with cooked food – but because cooking can lower the vitamins, minerals, and fiber in food (especially vegetables!) eating that food raw is even better. Alas, this is not the point of this post.
This post is a recipe. A delectable recipe that we usually have once every two weeks or so. Because it’s good. Because it’s easy. Because it’s healthy. And because it’s a free country and I can eat it as often as I like (especially since I’m the one that plans the menu!)
Please, for Pete’s sake, do not buy hummus from the store. It is far too easy to make, right in your own kitchen. It (LITERALLY) takes five minutes.
You will need:
– 2 cans of garbanzo beans (aka: chickpeas) or 2 cups of soaked and cooked garbanzo beans
– Juice of half a lemon
– Salt and pepper, a couple big pinches
– 2 cloves of garlic
– Olive oil, enough to obtain desired consistency (2-4 tablespoons)
– Seasonings of your choice
Step Two: Add the garlic, lemon juice, salt, pepper, and olive oil.
Step Five: If your hummus is too “lumpy”, add olive oil (or water) SLOWLY until you get the desired, smooth, consistency that you desire. I like mine a lil’ on the thick side, so I am careful not to add too much liquid.
Step Six: I serve our hummus topped with chopped green onions, or fresh parsley, or fresh basil. Whichever I have around.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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