Food Stamps Cooking Club: Same Ole Snacks?

December 13th, 2010 by admin Leave a reply »

Have you ever thought about a ALTERNATIVE to the old standby, "PB & J"?

Hang onto your hats, kids!  I have an idea for you whose time has come!

What kid-or grown up, for THAT matter-doesn’t love a good old fashioned peanut butter and jelly sammie?  It has gone into lunchboxes and picnic baskets since forever and we have a new twist on it for you:  HUMMUS!

Who’d a thunk it?  I never ever would have even considered marrying those elements.  But I heard Lynne Rosetto Kasper talk about it on her radio show and I just HAD to try it.  I just so happened to have hummus made up because I wanted to use it for a sandwich spread with leftover chicken.

Don’t run to the store and BUY hummus; it’s just too easy and much cheaper to make it at home.  Here’s how I threw mine together:

Mother Connie’s Hummus

1 can garbanzo beans, liquid and all

a shake or two of onion powder  *Use real onion if you have it.  Measure it by how much or how little YOU like.

a shake or two of garlic powder  *Use real garlic cloves, if you have some on hand.  One or two cloves per can of beans should do it.

a squirt or two, maybe three of lemon  *Use real lemons if you can.  If you have bottled lemon, just don’t mention it if  the Food Police stroll through your kitchen.

a generous palm full of cumin

a pinch of cayenne pepper and/or chili powder

Enough vegetable oil to make it the consistency you like.  For dipping you may want a thinner hummus; for sammie spreads you might like it to be thicker.

I used the food processor but if you use your your blender it will work just as well.  It takes some time to break up those garbanzo beans, because they are so firm, so be patient with it.

When it has finished blending it is ready to be spread or dipped into!  YUM  Apple or orange slices dipped into hummus are delectable.  Celery, broccoli or carrots are also yummy when dipped into hummus.  Or you might use toast points; even crackers.


HERE IS THE TWIST:  Spread bread slices with hummus and add peanut butter and jelly just the way you ordinarily would.  Your taste buds will be SO HAPPY!

If you are a user of food commodities you are very likely to have canned garbanzo beans.  If you are a user of food pantry food it is a distinct possibility you might have garbanzo beans as well.

This does not preclude your cooking your own dry beans!  Just wash them, soak them overnight and cook the daylights out of them BEFORE you salt them.  This would be extremely cost effective.  It would NOT be considered ‘fast food’…grin.

Do you use an EBT card for WIC or SNAP?  This idea might just be the ticket for you!  If you have bundles from Angel Food Ministries, this will help your bounty go even farther.

We can’t leave this page before we thank everyone for their keen participation in commenting and signing up for the series of cooking tips.  You’ve been sending your friends!  We can tell!  And we appreciate it mightily.

Please remember you are welcome to send your comments to  or leave us your comment on this blog.  We prefer you do not leave spam messages;  it’s not fair to all the faithful Club Members when you are inconsiderate in that way.

We note that you are visiting our sponsors and our sister blogs and we deeply appreciate that.

Connie Baum

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  1. Sandra in MO says:

    Hey Mother Connie! Sorry I haven’t been here in so long! I have been very busy!

    Anyway, yum – hummus is such a great thing! It’s great on a sandwich with some lettuce and tomato. Or you could put it in a sub with all the fixin’s – like Subway only better (and cheaper!). You could put it in a pita pocket with some sliced zucchini and red bell peppers that have been roasted. Or how about on a veggie pizza instead of that preservative laden ranch dip? Just spread pizza crust with hummus and diced veggies and cheese – very yummy! Or roll it up in a tortilla with some veggies. Or eat it with homemade pita chips or tortilla strips. Yummy! 🙂

    I hope you are having a great week!


  2. CTMOM says:

    Connie, if I were making this a sweet and not a savory snack item, I’d not put in the spices and onion you reference. Instead, I’d experiment with honey, cinnamon before using it with pbutter and jam. Just my thoughts. : )

  3. Webmaster says:

    Oh, Sandra, it is SO GOOD to see you back in the Club House! Thanks for stopping in! This was so important that I put it into a blog post and can be found on the post titled “Orange You Thankful for Leftovers?”

    See what you think when you cruise on over…

    Mother Connie

  4. Webmaster says:

    Carol, I appreciate your comment and I agree with you. This was an important comment and I did not want it to get lost in the shuffle so I included it in the fresh post I made for “Orange You Thankful for Leftovers?” so you can see my reply there.

    I felt so badly about all the great comments that were lost in cyberspace and even though you were clever enough to find the original post and generous enough to share it with the Club Members, I thought Mother Connie owed a bit of a debt to the Club Members for the loss, so we have some chatter about leftovers. They never seem to go out of style, do they?

    Thanks SO MUCH, Carol!

    Mother Connie