Homemade Hummus

Have you ever made homemade hummus before? If not, you need to! Give it a whirl. It is so easy! Not to mention much tastier and cheaper than store bought hummus. I make a batch of hummus weekly. It is a staple in our house, as I’m sure it is in any vegetarian or vegan household. It’s great to have in the fridge for a quick healthy snack. Or to offer up to any surprise guests that may drop in.

I make my recipe in a food processor but I’m sure it could be made just as easily in a blender.

Amanda’s Hummus Recipe

¼ cup reserved liquid from garbanzo beans

2 cans garbanzo beans, drained and rinsed

Juice from 1 medium sized lemon

2 peeled garlic cloves

2 Tablespoons olive oil

Pinch of salt

½ cup tahini

Put garlic cloves in food processor and pulse until cloves are minced. Add the tahini and whip up for 10 seconds. Add garbanzos, reserved liquid from garbanzos, lemon juice, olive oil and pinch of salt.

Mix ingredients until smooth, or desired consistency. If hummus seems a little thick slowly add more olive until desired consistency is reached.

This hummus will last in a sealed container in your fridge for about a week. We like to eat our hummus with pretzels, olives, raw red peppers, raw carrots, raw broccoli, raw cauliflower, and sugar snap peas.

Amanda Stivers
Cherry Limeade Cupcakes

I had family in town over the weekend and brought these cupcakes over to my parents house for everyone. They were a hit! Well with the adults they were anyways. I guess lime frosting isn’t high on kids favorite frosting flavor lists. Lesson learned.

I used a box cake mix for the cake part of this recipe making this recipe super simple. This recipe makes enough for 24 cupcakes. I used some sprinkles on top of my cupcakes. The frosting is pretty enough with the lime zest flaked throughout that it is pretty on its own though. Give it a try! They are a perfect summertime treat.

Cherry Cupcakes

1 box of cherry flavored cake mix( follow ingredient list on the box)

Limeade Frosting

4 sticks of room temperature unsalted butter

Zest of 4 limes( there’s only 3 limes in my picture I realize but I used 4)

3 Tb lime juice

2 cups of sifted powdered sugar

To make the cupcakes:
Follow the directions on your box cake mix. Allow cupcakes to cool COMPLETELY before frosting.

To make the frosting:
In the bowl of an electric mixer, beat the unsalted butter, lime zest, lime juice on medium speed until creamy. Gradually add sifted powdered sugar until blended and frosting is smooth. If frosting is too thick add more lime juice, tsp by tsp for desired consistency.

Frost and sprinkle(if using sprinkles) the cupcakes! Be generous with the frosting. This recipe makes plenty so don’t be stingy with it. If you are planning on bringing these cupcakes to a summer outdoor function, I would recommend keeping them inside where it’s cool until you are ready to serve them. If you are making these cupcakes ahead of time, store in refrigerator and let set out for at least 20 minutes before enjoying. This will let the frosting soften up some.

foodAmanda Stivers