When I was growing up in the 70's you were either a Hellman's house or a Miracle Whip house. We were a Miracle Whip house - of course, the more sugar the better! There were only two real purposes for it: turkey sandwiches and tuna fish salad. (I'm not going to even mention the various jell-o mold salads with a big dollop of white Miracle Whip with extra sugar or honey added. Oops, I guess I did. That makes three.) Imagine my surprise the first time I walked into a co-op and discovered there were numerous other spreadable dressings. I tried all of them. Eventually, I decided my home made recipe was the best. I use it in a multitude of recipes - everything except jell-o. The only time I don't use my own is the day after Thanksgiving if my brother is visiting. On that day I definitely need a jar of Miracle Whip for his turkey sandwiches.

Ingredients
  • 4 Egg Yolks
  • 2 Teaspoons Dijon Mustard
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • Good Quality Vegetable Oil
  • Pinch Of Salt

Preparation
  1. Add the first three ingredients to a food processor and turn on to blend.
  2. While the food processor is on, slowly drizzle the vegetable oil into the egg yolk mixture until you reach the desired consistency.
  3. Add a pinch of salt and blend.
  4. Place in jar and keep refrigerated for up to 2 weeks.

Variation
If you prefer more of an olive oil taste, you can substitute 1/3 to 1/4 of the oil for a good quality olive oil. You can use all olive oil, but my family does not like that taste.

Nutrition
About 95 calories per tablespoon.

Notes
  • Make sure you know where your eggs come from. Using raw eggs can be a health hazard. If you are concerned, I suggest using pasteurized eggs.
  • I prefer to use Kirkland Soybean Oil from Costco, purely from a taste standpoint. I do not like to use canola or safflower oil.
  • I don't mention the amount of oil because it depends on the size of the yolks as to how much you will need.
  • Vinegar can be substituted for the lemon juice.
 
 
I first tasted hummus at a Middle Eastern restaurant in Minneapolis called Jerusalem's several decades ago. It was delightful; all buttery and lemony. So I decided it would be a good thing to have at home. I tried several versions of store bought hummus including a local variety made by Holy Land in northeast Minneapolis. It is quite good, but none of them really seemed to be the right flavor for me. Perhaps it is the Scandinavian boy from the prairie who grew up on blandness? Not! I think it really is that I wanted something smooth with a little tang that could be spread on bread as a sandwich or used as a dip for chips or pita. Something versatile and yummy. So, for years I made batches of hummus. Unfortunately, my kids really don't like hummus, so I've had to eat a lot of it on my quest for perfection. Today, I got it and I'm going to share it with you: My Perfect Hummus!
Ingredients
  • 1/4 cup tahini
  • 1 large lemon juiced (little less than 1/4 cup)
  • 1 15 oz can drained garbanzo beans
  • 1 clove garlic
  • 2 T olive oil

Preparation
  1. Put the tahini and lemon juice in a food processor and turn on for at 1-2 minutes until very smooth. You may need to scrape down the sides of the work bowl at the half way point.
  2. Add the drained garbanzo beans and the finely diced or crushed garlic. Blend another 1-2 minutes until smooth.
  3. While the food processor is on, slowly drizzling the olive oil into the mixture.
  4. Spoon out and garnish with a bit of olive oil and paprika. (Cumin and other spices can be added at the end if you wish.)

Nutrition
1 Tablespoon = 25 calories.
Notes
The two secrets to this hummus are:
  • The initial tahini lemon juice mixture.
  • The blending order of the ingredients. We are treating it like we are making mayonnaise or a dressing by emulsifying the olive oil slowly at the end into the acidic mixture.

Try it on our Honey Wheat Bread toasted. You will love it!