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Mix and Match Lunch (Hummus Recipe)

 

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I’ll admit that I find the food blogs where people post photos of everything they eat oddly fascinating. I would love to do that but I just never remember until after I am done eating. This lunch, however, looked so pretty that I took a photo and am now sharing it with you.

My lunches often look like this- a mix of the good things I have been whipping up in my kitchen in the  week. It’s also a great way to serve lunch for guests- they just take what they want, relieves the need to make a whole big meal and everyone feels light, nourished and satisfied after. So what do we have here?

Here is my recipe for Traditional Hummus

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Mix and Match Lunch – Traditional Hummus

by Meghan Telpner

Prep Time: 3 minutes

Cook Time: None

Keywords: food processor appetizer condiment snack side lunch dairy-free gluten-free nut-free soy-free vegetarian vegan chickpeas Mediterranean whole food

 

Ingredients (1 1/2 cups)

  • 1 can organic chickpeas
  • 1/4 cup tahini or olive oil (or blend of olive oil and flax oil)
  • 1/2 – 1 tsp celtic sea salt or Himalayan rock salt
  • 1 1/2 tsp ground cumin
  • 1/2 clove mashed garlic
  • 1 inch fresh ginger root, grated
  • 1/4 cup fresh lemon juice
  • pinch of cayenne

Instructions

Process all ingredients in food processor or hand held blender.

If consistency is too thick, add some water.

If serving as a dip- pour some olive oil on top and sprinkle with some paprika, cumin and chopped parsley.

Printer friendly recipe: Traditional Hummus

3 responses to “Mix and Match Lunch (Hummus Recipe)”

  1. Jes says:

    What a rockin’ lunch–so light and full of flavor!

  2. mariposagirl says:

    Taking pics of food seemed odd to me too, at first
    now I am addicted and my fam knows I STRANGE!

    they still love me!

    I am on a HUMMUS KICK. Thanks for the recipe

    my husband and I are having a discussion on the margarine issues….need to go find your post on it.

    our house is gettin’ HEALTHY!

    Happy Friday

  3. Carol says:

    I prefer to use dried chickpeas that I cook myself. Unfortunately, most of the recipes I find call for the canned. Could you please tell me how many cups of chickpeas are in a can? Thank you.

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