Lunches - Hummus!

I love to serve lunches that are quick to make, my family enjoys, and are healthy.  Hummus is definitely one of those things, but for us it is expensive to buy ready made at the grocery store.  The solution is to make it at home, and it's not hard to do.  I like to make larger batches of it, preferably on a weekend, and to further cut down on cost, I buy dried garbanzo beans and cook them myself.  I think the cans are at least three times more expensive.  You can either soak them overnight, then boil them for about an hour, or you can cook them for a half hour in a pressure cooker straight from the bag.

Hummus is very well received by my kids and worth making in larger batches.  Freezing 1/2 cup portions in a muffin pan, then storing in a zip lock in the freezer works well.  To use, thaw and warm before lunch, then you can sprinkle with sesame seeds and serve with toasted pita bread and cut-up veggies.  I have children ages 20 through 6 living at home, and they all can manage to put this lunch together for themselves once the hummus is made, of course.  I like that kind of flexibility!

Hummus

4 cups garbanzo beans
1/3 cup tahini

1 tsp. salt

4 garlic cloves, halved

1/2 cup lemon juice

1 Tbsp. olive oil

1/2 tsp paprika

1/4 tsp red pepper flakes

3/4 cup chick pea juice

Minced parsley leaves, garnish

Directions

Place all ingredients except parsley in a food processor. Blend until smooth and transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Enjoy!

A few minutes after publishing this post, I found an email in my inbox from Whole Foods and a link to the valuable nutritional benefits of garbanzos, plus a bunch of other recipes to use them in.  So, garbanzo beans are a great source of calcium, iron, protein, plus a few other things. 

I am linking with Homeschool Village's "What's for Lunch?",  Fight Back Friday, and Healthy Wholesome Foods.

What's for lunch? - Hot Cheese Toast

I expect my children to ask me this question on school days by around 11 AM.  Lunch isn't just the time when we eat, it's also when we take a one hour break.  I'm not certain of whether they are hungry or just in need of a break when they ask me that question, but I do know that if I don't have something prepared already, I'd better be thinking about what is for lunch and getting it ready. 

This morning, Emily was the first to ask.  I know she was hungry because she was sick last week and didn't eat much, now she is trying to get caught up. 


Tasha Tudor Cookbook

 I was in the middle of looking at one of my favorite cookbooks this time of year when she asked.  The very first recipe in the book is called Nancy's Cheese Rounds. I decided that an appetizer like this one with fruit would do just fine for our lunches today. 

My interest in Tasha Tudor began about 12 years ago, when I first started homeschooling my oldest daughter.  I loved reading Tasha Tudor's children's books to her, and we both enjoyed Tasha's beautiful illustrations.  My youngest is now the same age as Gabi was then, so I am going through those beautiful books with her too.  Tasha Tudor created a fascinating world around herself, a simpler and very appealing world to me.

When I first bought Tasha's cookbook, I went to her website and discovered that she had written a page commenting on her cookbook and said that the publishers had changed her recipes before printing and halved all the garlic in them, saying that the public wouldn't like having so much garlic.  Ever since then, I have doubled the garlic in all the recipes.  So, my version of her Hot Cheese Rounds has double the garlic, plus mine aren't round, they are just regular bread shapes.  No need to be that fancy when I'm not making these for appetizers.

Hot Cheese Toast
Adapted from The Tasha Tudor Cookbook

6 slices of sandwich bread - I followed her advice and used Pepperidge Farms, but not white bread.
1/2 cup (1 stick) unsalted butter
3 oz. cream cheese, softened
1 egg, well beaten
1 cup sharp cheddar cheese, grated
2 cloves garlic, minced
salt & pepper

Heat the broiler.

Place two pats of butter on each side of your bread slices, then fry them in a hot skillet until brown.  Cool

In a bowl, cream together the cream cheese and the egg yolk, then add the grated cheese, garlic, and salt and pepper to taste.

Spread the cheese mixture on the bread, taking care to spread it carefully to the edges so the toast does not burn.  Put the toasts on a baking sheet and place it under the heated broiler until the cheese is puffed and browned.  Keep a sharp eye on it while broiling.

I think Tasha Tudor would have been proud of my dish, served with home grown figs.  If you happen to have a fig tree, you must have one with this dish...  If you don't have one, she would tell you to put one in your yard right away and enjoy!

You can see more great recipes by clicking on the sites I'm linking with:
Meatless Monday
Mouthwatering Monday
Hearth and Soul
Tempt My Tummy
Delicious Dishes