Funny thing... I had a reminder of WHY this blog started in the first place today.
The reminder was that this recipe was NOT in my digital file. A file I had worked on and compiled from the beginning of my married life 22 years ago...
And not only that, a file that I only have NOW because I asked a handful of friends if they had an emailed copy of my recipe collection of favorites. This particular recipe was not in that email copy because it wasn't the most up-to-date version of it. What I have now on my computer is missing about 1/4 of the recipes printed and in my: Jo's Recipe Book of Favorites.
How did this blog start from an emailed copy of that digital file?
Let me fill you in: A few years into life here in Texas, our computer crashed (albeit with the helping hand of the Handsome Bret Sr. using a keyboard command meant ONLY for MicroSoft Windows). ALL files were lost, ALL music, ALL photos and ALL videos were gone, and gone forever.
I decided if I had to re-type my recipes, I might as well start a blog to do it and therefore be able to have my recipes with me where ever I go.
NO advertising on my blog though... I don't like it. It's so distracting (and quite honestly annoying) to what you're trying to read or while looking through recipe photos. It's not worth the 5$ it might make monthly.
For ALL y'all (and me included) - You're welcome. :0)
3 cans (15 oz) chickpeas, drained
1/2 cup AND 2 Tablespoons extra-virgin olive oil
1/4 cup water
1/4 cup * lemon juice
(* keep out 1 Tablespoon until ready and
taste hummus before adding
...and add in only if needed)
4 cloves garlic, pressed
2 teaspoons sea salt
2 heaping teaspoons ground cumin
3/4 teaspoon coarse black pepper
3/4 teaspoon paprika
In a blender OR food processor - combine all ingredients at once.
Blend on LOW speed until smooth.
Stop the blender OR food processor and push ingredients down towards the blade as needed to keep the ingredients moving through the blade.
If the mixture is too dry and/or mixture is getting stuck when moving through the blade: ADD 1-2 more Tablespoons of extra-virgin olive oil.
2 teaspoons sea salt
2 heaping teaspoons ground cumin
3/4 teaspoon coarse black pepper
3/4 teaspoon paprika
In a blender OR food processor - combine all ingredients at once.
Blend on LOW speed until smooth.
Stop the blender OR food processor and push ingredients down towards the blade as needed to keep the ingredients moving through the blade.
If the mixture is too dry and/or mixture is getting stuck when moving through the blade: ADD 1-2 more Tablespoons of extra-virgin olive oil.
Taste.
Add little garlic, salt, pepper and/or lemon juice if needed.
CHILL.
Serve with fresh veggies and pitas OR store in a covered container in the fridge and use when wanted as a dip or sandwich spread.
CHILL.
Serve with fresh veggies and pitas OR store in a covered container in the fridge and use when wanted as a dip or sandwich spread.
Makes right around 3 cups of hummus.
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Click Link For: Baking with Natural Yeast - Pitas
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Click Link For: Baking with Natural Yeast - Pitas
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
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Blog Post Dedicated To: Payton Olivia Davis (who did not believe me when I told her I used to make my OWN hummus all the time and never bought it from the store... ) |
