Tag Archives: snacks

Adjustable hummus

This hummus is the best I’ve had, especially if made with fresh cilantro. And it’s healthy, too, although probably not for Keto-istas because of the garbanzo beans. Your call. I suggest spreading the hummus on toasted pita bread or Indian naan cut into triangular “chips” as a better choice than potato or corn chips. But for Keto-ishness, spread it on cucumber or zucchini slices. The recipe is “adjustable” because you can have it as hot or as boringly bland as you want it. No judgement here!

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Adjustable Hummus

A delicious and infinitely variable hummus as a veggie dip or spread.
Prep Time15 minutes
Chill time1 hour
Course: Snack
Cuisine: Mediterranean
Keyword: chickpeas, hummus
Servings: 16 servings, more or less
Calories: 79.12kcal
Author: dad


  • food processor
  • rubber spatula


  • 15.5 oz garbanzo beans (chickpeas) from the can, drained and rinsed.
  • 5-6 oz roasted red peppers About 1/3 of a jar (Dad prefers Mezzetta brand) with the olive oil they're packed in, or make your own from fresh.
  • 1 each jalapeno pepper, seeded and diced Include the seeds and ribs to increase the heat significantly, or not.
  • 1 tablespoon garlic, minced Use as little as one teaspoon of minced garlic to tone it down.
  • 3 tablespoons fresh cilantro, finely chopped Fresh cilantro adds a clean overtone that can't be beat.
  • 3 tablespoons onion, diced As with the garlic, you can adjust the quantity, the punch, or the onion variety to taste.
  • 1 teaspoon favorite salt to taste
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon chipotle pepper in Adobo sauce A Mexican specialty that can be found in most grocery stores. Remove a pepper from the can or jar and a teaspoon of the Adobo sauce. Chop, retaining seeds or not. We like Embasa brand in the small can. Buy prudently. I didn't use mine fast enough in this and other dishes, so they went bad in the fridge.
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon smoked paprika For garnish. Or, non-smoked, but smoked complements the Adobo sauce well.


  • Place everything but the olive oil in a food processor.
  • Drizzle in the olive oil as you chop and mix the other ingredients until the mixture is very smooth. This will take at least a minute. Stop periodically and scrape down the sides of the food processor with a rubber spatula.
  • Remove to bowl. Chill the fresh hummus in the fridge for at least 30 minutes.
  • Enjoy spreading your hummus on pita chips, crackers, or fresh veggies. If serving from a bowl, garnish with paprika.


Serving: 2oz | Calories: 79.12kcal | Carbohydrates: 8.49g | Protein: 2.58g | Fat: 4.13g | Saturated Fat: 0.55g | Sodium: 280.75mg | Potassium: 95.59mg | Fiber: 2.37g | Sugar: 1.48g | Vitamin A: 136.2IU | Vitamin C: 4.85mg | Calcium: 17.99mg | Iron: 0.93mg
Nutrition Facts
Adjustable Hummus
Amount Per Serving (2 oz)
Calories 79.12 Calories from Fat 37
% Daily Value*
Fat 4.13g6%
Saturated Fat 0.55g3%
Sodium 280.75mg12%
Potassium 95.59mg3%
Carbohydrates 8.49g3%
Fiber 2.37g10%
Sugar 1.48g2%
Protein 2.58g5%
Vitamin A 136.2IU3%
Vitamin C 4.85mg6%
Calcium 17.99mg2%
Iron 0.93mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Best banana bread

I keep working on this recipe because I like it so much and it’s my fail-safe way to use up those over-ripe bananas. This latest version is the best yet. This version updates the temp-time combo for the crispy outside and moist inside that’s the holy grail.

I’ve tried several recipes over the years including a great one learned from my sister-in-law (a legendary cook) that was my favorite until I tried this recipe. I like it because when it first comes out of the oven, it’s moist enough and if your oven cooperates, you get a nice crustiness on the outside and a fully-cooked bread all the way through.  But the important thing is to use up those bananas (and potassium) before you have to throw them away! So, here goes…

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