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Ultimately Creamy Hummus

1/17/2020

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Twizzlers!  It's our go-to road trip food.  For some reason the twisted strawberry licorice just makes spending hours at a time in the car - more tolerable.  (Or maybe the steady supply of sugar just makes me a more pleasant car rider. 🤣)   Regardless, we don't often start off on a road trip without it.  We drove to Valdosta in December for a weekend and I forgot to take my purse BUT you better believe that we had our twizzlers for the trip.  Priorities?  

If you ask my family how I feel about road trips, they have no reservations about describing how miserable I am as a car rider.  I accidentally took too much Benadryl before a road trip to St. Augustine last summer and I slept for the entire 7 hour trip!  I honestly don't remember anything after getting in the car and my family claims that it was our best family road trip to date. 😂 I blame motion sickness for my undesirable car riding attitude.  I can't do anything productive while I'm in the car.  I can't read a book or look at my phone or write anything down without feeling queasy and that makes me very grumpy.  
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We road tripped so much in December that even the twizzlers weren't helping with my negative attitude.  The sugar seemed to have a reverse effect on me after hour 10 of being stuck in a cramped vehicle on a crowded highway. 🚗 I reached a level of entrapment that no amount of sugar could cure. 🤦🏻‍♀️ 

We don't eat a lot of fast food - even on road trips.  I am the queen of packing enough snacks to last us at least 2 weeks.  🍎You know, in case we should get stranded somewhere - Hallmark movie style.  😂 On our trip home after Christmas - I couldn't stomach the thought of eating any more of my supply of road trip snacks, more twizzlers or fast food.  We opted instead for a quick stop at a grocery store along our route to pick up some sustenance.  I chose a bowl of freshly cut fruit, a container of hummus and some naan bites.  Not your typical road trip fare but it hit the spot for me.  I had forgotten how much I loved hummus.  
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Ultimately Creamy Hummus
15 ounce can chick peas
1/4 teaspoon baking soda
2 garlic cloves, grated
2 Tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cumin
1/4 cup tahini
1 Tablespoon olive oil
​1/2 Tablespoon fresh parsley
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Combine chick peas, baking soda and 3 cups water in saucepan.  Bring to a boil.
Reduce heat and simmer until chick pea skins float to the top. (20-25 minutes)
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Whisk together lemon juice, salt and garlic.  Let sit 10 minutes. 
Strain mixture through strainer, pressing on solids.  Discard solids.
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Drain chickpeas in colander.  Return to saucepan.
Fill saucepan with water and gently release chickpea skins with fingers. 
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Pour off water into colander to collect skins.  Repeat filling and skinning 3-4 times to remove all chickpea skins.  
Drain chick peas in colander.  Set aside 1 T. chick peas for garnish.  
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Process garlic-lemon mixture, 2 T. water, cumin and remaining chick peas in food processor until smooth.
Add tahini and oil and process 1 minute longer.   
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Adjust to consistency of yogurt by adding additional water. ​
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Season with salt and extra lemon juice to taste.  Transfer to a serving bowl.  Garnish with fresh parsley, reserved chick peas and extra olive oil.  Let sit 30 minutes before serving.
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Anyone else prefer warm hummus to cold hummus?  I love to eat hummus when it's freshly made but I wasn't a big fan after it had been refrigerated.  Soooo, I've been warming my leftover hummus in the microwave for a few seconds before diving in.  If you're on the fence about hummus - try warming it.  You might be surprised how different it tastes when it isn't cold. 

Ciao!
Click here for a printable version of this recipe
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