I’m a little broke…ok, pretty broke. I’m trying to live on less than $50 a week food wise, and it hasn’t worked out well so far. Until the first of the month, I’m stuck living on what’s in my pantry. Luckily, I have a few things.
I happened to have some chips, but I didn’t have any dip. I thought to myself, “What kind of dip do you make out of junk from your pantry?”
Well, if you happen to have some chickpeas, you make hummus. I thought on various hummus flavors. Curry hummus? Multicultural, but I wasn’t sure how that would turn out. Maybe I’ll try it some other time. Hummus made with mesquite seasoning? Tuna hummus? Pumpkin hummus? As you can tell, I’m essentially thinking of random things in my pantry.
I looked in my pantry and I happened to have a small jar of pimientos, which are red peppers. First, I thought, “I’ll make red pepper hummus.” Then I thought, “No, I’ll make it taste like pizza.”
- 1 can of chickpeas/garbanzo beans(it doesn’t necessarily matter what size can you have as long as the seasonings match up to the amount of beans)
- Pimientos/roasted red peppers
- Black olives-to taste
- Olive oil
- Garlic powder
- Onion powder
- Cheese for the top(if desired)
- Rinse the beans. It gets all the gunk off of the beans and takes away some of that “canny” flavor.
- Put the beans, black olives, pimientos and seasonings to taste in a blender or food processor. You do not have to have a fancy food processor to make hummus. Your blender will work just fine.
- Drizzle olive oil in as well. Only use enough to make your hummus the consistency you want.
- Use the puree setting on your blender and pulse. Stop and stir, pulse again. Puree until the consistency is as desired. I left mine a little chunky.
- If you want cheese, put the hummus in a bowl and sprinkle cheese on top. Put your hummus in the microwave for a bit to melt the cheese.
- Eat it, or put it in the fridge and save it for later. It will probably also freeze.
Hummus is inexpensive to make. So if you’re a little short on case, it can make good eating.