Whoever said dinner had to be a protein, a starch and a vegetable? Last night, we “snacked” … on hummus, Boston lettuce leaves, fennel slices, Kalamata olives, clementines and thick slices of toasted whole wheat baguette.
No one left the table hungry, and the kids got their veggies.
Come to think of it, they got their protein (the garbanzos in the hummus) and their starch (the baguette), too.
… maybe dinner is a protein, a starch and a vegetable!
Hummus traditionally has tahini — or ground sesame seeds — in it, but I have a child who’s allergic to sesame. This recipe omits the tahini, and I like it even better than regular hummus. It’s lighter and fresher tasting!
- 1 can garbanzo beans
- 1 garlic clove
- Juice of 1 lemon
- Olive oil
With a food processor running, drop in 1 peeled garlic clove.
Drain and rinse the garbanzo beans. Place them in the processor, along with the juice of a lemon, salt and pepper.
Using on/off turns, coarsely chop the beans.
Turn the machine on, and drizzle in olive oil until the mixture turns silky smooth.
Add a handful of parsley. Using on/off turns, chop it into the mixture.
Taste for seasoning. Add more lemon juice or salt as needed. Serve with vegetables, breads, crackers … whatever suits your fancy!