Hummus

Here’s a compliant hummus recipe. I make this every couple of weeks. It is great when you can’t be bothered to make a salad before dinner. A bunch of dipping vegetables and this hummus really takes the edge off your hunger and fills you up.
 
Ingredients:

• 1 ½ cups of chickpeas, either precooked or one small can, rinsed
  
• ¼ cup filtered water
  
• 1 Tbs. ground flax seed
  
• 1/3 cup fresh lemon juice
  
• 2 cloves garlic, lightly chopped
  
• 1 Tbs. red curry paste (I buy Thai Kitchen brand which comes in a small jar in the Asian food section of the supermarket.)

Method:

1. Put all the ingredients in a food processor, blender or Veggie Bullet. Blend until smooth. Use a tablespoon or two of water to thin it out if it is too thick.
   
2. Put it in a 2-cup glass container with a lid. The rest can go in a 1-cup container. This is the container you will serve the hummus into and wash daily. Use a clean spoon to serve from the main container to your daily container to stop contamination. This is so the hummus lasts longer without going off.
   
3. It easily lasts for a week or two. It will thicken up slightly as the days go by.

Go here to print this recipe:  btc_recipe_hummus.docx