A couple more recipes

Since I don’t have any earth-shattering news to report at the moment, I figured I’d share a couple more recipes that I rely on pretty heavily. I think I mentioned in an older post that one big dietary change I made was replacing mayo or miracle whip (yes, I like them both) with either hummus or guacamole on sandwiches. I’ll admit that I got lazy and stopped doing that for a while some time around Christmas, but I have recently started doing this again. Yes, you can buy hummus and guac pre-made at the store. No, I choose not to if I can help it. Why? Because they’re both so damn easy to make. And when I make them, I know exactly what is in them. So here are my takes on these two dips/spreads.  Just like before, measurements are guesstimates.


Basic ingredients (I generally use this for dip) :

  • one 15 ounce can chick peas (low sodium and organic if possible), drained and rinsed well
  • 4 cloves garlic
  • 1/3 cup tahini
  • 2 to 3 tablespoons olive oil (extra virgin if you have it)
  • juice of one lemon
  • 1 tablespoon dried parsley flakes (optional)
  • 2 teaspoons ground cumin (optional)
  • salt and pepper to taste

Optional additional ingredients (I often add a selection of these ingredients for sandwich spread):

  • 2 tablespoons sun-dried tomatoes, minced
  • 4 to 6 ounces crumbled feta cheese
  • chili powder to taste

Combine ingredients in a bowl and blend with an immersion blender to desired consistency. Or dump the ingredients into a food processor and blend to desired consistency. If you have a good traditional blender, that might work too. The hummus will be pretty thick. Thin with water if desired (I usually do). When using the sun-dried tomatoes and/or cheese, I like to stir those in by hand at the end rather than blending them in. It’s nice to get little chunks of those flavors in each bite.

You may want to chop the garlic before throwing it in with everything else if you don’t like the possibility of finding a chunk of raw garlic in your hummus. I don’t mind it, so I really only bother to do that if I’m making a batch that I think someone other than myself is likely to eat.

Be careful with the salt, as I’ve found some flavors (salt and garlic in particular) tend to intensify as the hummus sits in the fridge. If in doubt, leave the hummus a touch on the bland side and taste it again the next day. If it’s still too bland, go ahead and mix in a little more salt.

Store covered in the refrigerator. Should last up to a week.


Basic ingredients (I generally use this for dip) :

  • 3 to 4 avocados
  • 4 cloves of garlic, minced (I use a garlic press)
  • juice of 1 lime
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • salt to taste

Optional additional ingredients (I often add a selection of these ingredients for sandwich spread):

  • one or two Roma tomatoes, diced
  • 4 to 6 ounces crumbled feta or blue cheese
  • chili powder to taste

Combine ingredients in a bowl and mash with a fork until desired consistency. If using tomatoes and/or crumbled cheese, stir in gently after mashing the other ingredients.

Store covered with plastic wrap in the fridge. Be sure the plastic wrap touches the entire top surface of the guacamole. This will help keep it from turning brown. (If it does go brown, that’s okay. It still tastes fine, but it looks kind of funky.) Should last up to a week.

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