Hummus with a twist

Finger lickin good. Even if they aren't your own fingers.

Scott and I gorged ourselves on hummus and pita bread and schwarmas while we were in Thailand (which has amazingly authentic Lebanese food) and ever since we got back, we've been hunting for chickpeas to make our own hummus. 

We don't live near any import stores (closest one is an hour away) so Scott did his usual

"I'm-in-the-mood-for-this-so-I-won't-stop-till-I-find-a-way-to-make-it"

and found a way to make Hummus chickpea-less.

I laughed my socks off when he found a recipe for hummus made of navy beans.  Sounded yuck to me.

But....I soaked the beans and cooked them in the crock the next morning for several hours and he took a shot at it.

You know it's hard to laugh when you're mouth is full of navy-bean hummus?

It's SUPER nutritious and even SUPER-er easy to make.

 Here is the recipe!1 can of any beans (or dried beans that have been soaked 12 hours and cooked until soft)

1/4 cup olive oil

1 tablespoon of lemon juice

1 teaspoon of cumin (the "taco" spice)

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (more or less for your required kick)

*It said you can make hummus from any beans, but so far have only experimented with navy beans. Try other beans at your own risk!



Emily thinks this picture isn't evidence of how much she liked the hummus,

but what I don't have a picture of is Joelle using the carrot as just something to lick the hummus off of. hah!