Today’s McDougally lunch was homemade (oil-less) hummus – which I made by blending up a can of garbanzo beans and adding lemon juice, garlic powder, paprika and a bit of salt.  Also, I made a cold salad with peas, corn, carrots, cilantro and balsamic vinegar (mixed w/some red wine vinegar), topped with chopped tomatoes. (Salt, pepper, garlic powder to taste)  It all turned out really good – and was surprisingly filling.  Oh yeah, we each had a 1/2 pear sliced up as well and brown rice cakes to spread the hummus on.

Here are the pics:

Note: Since this post, I made another batch of hummus using the ingredients listed above, but this time added in just a few sundried tomatoes (sealed in airtight container – not packed in oil).  It turned out super tasty. I’ve also been reading other people’s hummus recipes and many of them use cumin so I’m going to add that next time.  My next hummus excursion will be Roasted Red Pepper since that’s always been my favorite. Here’s a shot of the Sun Dried Tomato Hummus with fresh parsley and paprika as garnish.