Picky

People come in all shapes and sizes, personalities and quirks.  That is what makes us individuals.  Unique. Special. We all have something wonderful that makes us, well, US.  I could list qualities in regard to how similar our children are as well as how different they are.  It’s those differences that make them special in their own personal way.  Even If I could, I definitely would not change them.  I love them as they are and I enjoy watching them develop into the person they will eventually become.  Or continue to become, because I don’t think you ever stop growing, emotionally that is.  I believe life, with its trials and celebrations that everyone experiences,  continues to shape and mold an individual as they age.   Could that be the road to wisdom?

So because of our differences, what gets prepared for the dinner table can be met with conflicting responses.  Groans and “I hate this food” to this is my favorite.  Regardless, they eat what is served. We don’t make separate meals.  We make one meal.  I know if they help me prepare it, that can ease them into trying it with an open mind.  I also know, sometimes it is better if I prepare a recipe alone.  What they don’t know won’t hurt them.  I am sure I have eaten things over the years that I wouldn’t want to know.  Like gizzards – I am sure I have eaten stuffing with gizzards because I did not know they were an ingredient in the stuffing.  Mom, have I eaten gizzards? 

So all this just to tell you about a hummus recipe that I recently made.  Quick and simple.  Delicious. Great for dipping the vegetables in or spreading on a wrap with chicken and spinach.  My kids don’t ever want to try my wraps.  I also love red pepper hummus on a wrap with one slice of turkey, cucumber slices and spinach.  So I tried this particular hummus recipe because it did not include tahini, which I would have to go buy.  It is an Italian hummus. Personally, anything with chickpeas (garbanzo beans), it has to be good.  I add chickpeas to my salad all the time, while my kids tell me that is disgusting. 

Creamy Italian Hummus

1 can (15 oz.) chickpeas, rinsed and drained*

¼ cup olive oil

1 tsp. garlic (fresh or granulated)

½ tsp. oregano

½ tsp. basil

Salt and pepper to taste

Put all ingredients into a food process and process until smooth. You might have to add a little more olive oil to make it creamier as I found it was dry with just ¼ cup.  I used two garlic cloves, crushed.  The thought of using granular garlic – yuk!  That would be a good way to ruin this recipe.  (*For creamier hummus, remove the skin from each chickpea).

Now, since I am the only bean lover in the house – kidney, black, red, chickpea – doesn’t matter, I thought this hummus would be all mine!  I knew the kids wouldn’t touch it. I was doubtful John would as I gave him a small sample on a saltine cracker and he said it “was all right”.  So every morning I put some in a container, bagged some carrots and they went to work with me.   Well, two days later, I noticed the container was almost empty. I asked John about it and he said “Elliott has been eating it with pretzels”. What?  My tasty hummus.  Then the real story came about. They both had been eating it with pretzels.  Those boys.  I’ll make another batch this weekend because I ate the rest of it up for lunch yesterday.  Well, the pretzels were gone and I knew they wouldn’t think of eating it with vegetables!!!