[01/01/25]: WalMart has been selling these four-footed salsa bowls individually @ $.97. I have bought about four of them and am now using them as “monkey dishes.” For years I have used those ramekins, navy blue on the outside and white on the inside, for recipe ingredients, or mixing cornstarch & water. But because of their extra size, I am also now using the salsa bowls for my yogurt & fruit. I’ll buy raspberries or blackberries and puree them in my Braun chopper, and then spoon out some fruit puree with a little Splenda on the plain Greek Gods Yogurt. *But now I’ve found that I like the store brand Greek Yogurt at LIDL and it comes in the single serving size so I buy 3 or 4 of the little containers.

HUMMUS

(1) Garbanzo Beans – Chickpeas 15.5 oz. can [$.78]

(4) table spoons of Water

(1) table spoon of Olive Oil

(1) teaspoon Cumin – whole seed

(1) teaspoon Lemon/Lime juice

(1) 1/4 teaspoon Salt

Served with:

Carrot sticks

Celery sticks (I like celery, but not my favorite with hummus.)

Sweet Bell Pepper slices

Sweet Onion

Olives

Smoked Oysters

NOTE [09/15/23]: I haven’t made hummus in a while, but was thinking today that adding Toasted Sesame Oil might be an interesting addition. After all, Tahini is made from sesame seeds.

NOTE [01/06/25]: Yes, I have used Toasted Sesame Oil in my hummus. Works well. I like smoked oysters with my hummus, and will add some of the oil from the oysters into my hummus. For Christmas, I made some regular hummus, and some black bean hummus and put them both in a single container. One of the reusable Hillshire Farms Deli Meat containers. I thought it looked good with the black bean hummus being a dark brown and the regular being a yellow corn color. [end NOTE]

---

[NOTE 06/24/25]: It’s been a long while since I fixed hummus, but made some this afternoon, and ate some with smoked oysters, olives, sweet onion, pickled peppers (peppadews). I put some of the smoked oyster oil in the hummus, some toasted sesame oil, some olive oil, water, and some avocado oil. I also put some fenugreek & turmeric in, with both cumin seeds and ground cumin. *Now that I think about it, some avocado would go well with hummus.

I used about 2/3 of a can of the Garbanzo Beans to make the hummus. I used the other third of the beans in “the Murk” soup I had made previously. The beans were already cooked thoroughly, so I didn’t have to stew them down first. I also put some Beef Polska Kielbasa in the soup. It was good, but then I thought that some spicy Andouille sausage might have been a better choice. [end NOTE]