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Friday, January 30, 2015

Big Batch Freezer-Friendly Hummus


It's time I owned the truth: I have a picky preschooler on my hands.
I'm not sure what has happened over the past couple of months, but my big boy, who used to be excited to try new things and loved all sorts of foods is suddenly unwilling to taste his dinner and eating like a bird.

I know.
It's normal.
Blah blah blah.

At least he'll eat fresh fruit and veggies with wild abandon. But protein? Good day to you, sir. But, happily. you know what else he loves? Hummus. He'll eat hummus and veggies for any occasion, and it is a sanity saver.

And so. A big batch of hummus cannot go amiss in my house.

The night I made this hummus, I could not stop eating it! I don't know what it is about this hummus, but it was absolutely the most amazing hummus I'd ever had, and certainly the best I've ever made. And the best thing is, I've still got a stockpile! Something to get us through this picky-kid wasteland of simple carbs.

And while we're on the subject of carbs, have you tried these Pita Bite Crackers from Trader Joe's? If not, you should. And while you're at it, scoop up some of this hummus to go with it. You won't regret it.



Big Batch Freezer-Friendly Hummus
from The Homemade Pantry by Alana Chernila

Ingredients:
7 c. cooked chickpeas
10 - 15 cloves garlic, minced
2/3 c. fresh lemon juice (from about 3 lemons)
1/2 c. tahini
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 c. chopped fresh parsley
2 Tbsp. good olive oil

Directions:
Combine all ingredients in a food processor. Process until uniformly smooth, stopping to scrape sides as needed. Taste and adjust salt to taste.

Transfer to airtight containers for storage. Put some in the fridge to snack on -- it will keep for 4 days to a week. Put the rest in freezer-safe containers. Will keep for about 6 months. To thaw, set in refrigerator for a day or so. Stir to recombine any liquid that may have separated (in my experience, there will only be a little bit).

Makes about 7 cups.

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