Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 1, 2009

Foodie with Family: I'm stronger. Right?


Add remaining ingredients; fix lid on food processor and process until smooth. If the hummus looks dry, you can add the bean cooking liquid a little at a time until you achieve your desired consistency. Transfer to a bowl and serve warm or cold with vegetable sticks, crackers, bagel chips or pita bread.

*If you don't have a food processor available, you can transfer the contents to a large mixing bowl and mash with a potato masher or the bottom of a heavy cup.

Need something to serve with the hummus? Try these on for size. You can start with fresh or stale bagels. Any bagel that isn't fuzzy is a good candidate here. Keep in mind that the staler the bagel, the quicker it will toast!

Delicious (Almost) Instant Bagel Chips

4 savory bagels (onion, poppy seed, garlic, everything, etc.)

Olive oil spray (or olive oil and a pastry brush)

Kosher or sea salt

Black pepper

Garlic powder

Preheat oven to 350 degrees.

Slice bagels into 1/8-inch thick rounds. Spray or brush both sides with olive oil. Place bagel rounds on a baking sheet and sprinkle lightly with salt, pepper and garlic powder. Bake for between 15 and 20 minutes, watching carefully toward the end of the cooking time to prevent overbrowning. Keep in mind that they will become a little darker in color and crispier as they cool. Store cooled chips in an airtight container. Or your mouth.

You can read more of Rebecca's recipes, kitchen tips and parenting adventures at For more of Rebecca's Food With Family, log on to

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