Hummus can be a bit bland in color, but adding a roasted red pepper will liven up both color and taste. Photo courtesy Vitamix.

A platter of fresh vegetables or a basket of bread or crackers served up with a dip makes for easy summer snacking.

Hummus is a good choice as a dip because it is both flavorful and nutritious, full of fiber and heart-healthy fats. The high-protein beans are also high in folate, vitamin B6 and manganese.

It’s easy to make your own, although you need a good food processor or blender to achieve a smooth, creamy dip.

This recipe makes enough for a crowd, so if it’s too much for your needs today, freeze some.


Makes about 6 cups

  • 16-oz package dried garbanzo beans
  • 1 roasted red pepper, seeds removed
  • 4-6 cloves garlic
  • 1/2 cup olive oil
  • 3/4 cup tahini
  • Juice from one lemon
  • 1 tsp. salt
  • 1 tsp. cumin

Place dried garbanzo beans in a large pot and cover with water to soak over night. Rinse well; add fresh water to cover and bring to a boil. Reduce heat to a simmer and cook about 90 minutes until beans are soft. Be sure to add water as needed while cooking.

Drain beans and pour into food processor. Add remaining ingredients in order listed and process to a smooth and creamy consistency. If too thick, add more olive oil or water. Taste and adjust seasonings.

Make your own flat bread

Naan is a flat bread that is made with yeast dough and traditionally cooked in a tandoori oven. But it is easy enough to cook atop the stove in a very hot fry pan or cast iron skillet. Try it over the campfire next time you go camping.

I love making bread, but it’s hard for me to do the kneading, so I mix my bread doughs up in a bread machine, then take the dough out after the first rising and shape it,


  • 1/2 cup hot water
  • 1/2 cup plain yogurt
  • 1 Tbsp. honey
  • 1 Tbsp olive oil
  • 2-1/4 cups flour
  • 2-1/4 tsps. (1 pkg.) yeast
  • 1/2 tsp. salt
  • Additional oil for frying
  • Melted butter and chopped parsley for finishing, optional

Add ingredients to bread machine in order listed. Set to white bread. Remove dough after first rising and shape into 8 balls. Roll each ball into an oval or a 5-to-6 –inch circle. Dust with flour and let rest 20 minutes.

Heat a fry pan to very hot. Add a drizzle of oil to the pan—it should sizzle if the pan is hot enough; fry each piece for about 2 minutes on each side—bubbles will form and these will char a bit, which is what you want. Remove naan from pan and brush with melted butter and chopped parsley if desired.

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By Lynn Greene

Author Lynn Greene, of La Grange Township in Walworth County, Wisconsin, has written "Lynn's Place" for numerous publications over the years in southern Wisconsin. She now shares her insights and recipes here on Walworth County Community News.