Today was just one of those days when I just had the need to snack on something. I decided to look up hummus recipes and make some of my own!
NOTE: All ingredients can be easily found in any grocery store in Hong Kong. I went to my corner Park n Shop, which usually doesn't have much of what I need (i.e., baking soda or olives!), but I did manage to find a stock of Garbanzo beans.
What you need:
1. A blender
2. A can of Garbanzo beans
3. 1/2 teaspoons of cumin
4. 2 tablespoons of lemon juice
5. 3 cloves of minced garlic (I used 1 tablespoon of minced garlic)
What to do:
1. Drain the Garbanzo beans
2. Put the drained Garbanzo beans, cumin, lemon juice, and garlic into the blender
3. If it takes a bit to get the blender going, put in a few drops of water and blend until smooth (I left mine a bit chunky…I like a chunky hummus)
My ending results was a pretty awesome hummus, which was full of garlic flavoring! It was a nice spread.
Fun Fact: One recipe that I looked at suggested to add 2 ounces of sliced jalapeños (if ever I can find these guys, I'll buy them and put them in my future hummus). I love me a little spice now and again.
Some suggestions on hummus coupling:
1. Carrot sticks
2. Cucumbers sticks
3. Toast slices
When I was grocery shopping in the morning, I also picked up some carrots, cucumbers, and wheat bread. I cut up a carrot and a cucumber into sticks. And I toasted a piece of wheat bread. I put them all into a plate and….
…Voilà! A great afternoon snack for two!
The ending results:
1. For my first hummus trial, I thought it was pretty delicious. Though, I put in too much garlic. I'll adjust that the next time I make this.
2. The carrot and cucumber sticks were really great with the hummus. And the piece of toast was also a great mix.
3. Though I was making a snack for two, I actually used about half of my hummus and kept the other half for another day.
NOTE: I wouldn't keep the hummus for longer than 3 days, though. I'm thinking that it'll probably be eaten by tomorrow morning. But, I'm not sure when it will spoil. I feel pretty safe to say that it'll keep for tomorrow.
