Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, August 17, 2013


School starts here on Monday.  I try to pack our lunches every day.  Packing lunch saves money and assures that we are eating well, but it is difficult to keep a bagged lunch interesting.  Really, there are only so many sandwiches you can make.  Packing different vegetables, fruits, and crackers with spreads and dips can make lunch fun.  Cream cheese mixed with basil pesto can be packed with bell pepper sticks or shredded, whole wheat snack crackers. Apples and graham crackers taste great with peanut butter and a little honey. 

Hummus is perfectly paired with pretzel chips, cucumbers, or carrots.  Hummus can also be used as a sandwich spread.  Smear a pita pocket with hummus and then stuff it with cucumbers, tomatoes, sprouts, and feta cheese.  You will have a tasty, healthy, and different sort of sandwich in your lunch pail.  If lunch is fun and interesting you, your kids, and your other will be more likely to eat it and less likely to grab an unhealthy snack.

Servings:  2 ½ cups
Time:  10 minutes
Hardware:  Measuring cups and spoons, a food grinder (processor or blender), a can opener, a rubber spatula, and an airtight container

  • 2-15 ounce cans of chickpeas
  • ⅓ cup tahini (sesame paste)
  • ¼ cup fresh lemon juice
  • 2 tablespoons liquid from the chickpeas
  • 2 tablespoons + 1 teaspoon olive oil
  • 3 cloves of garlic
  • S&P to taste
  • Paprika
  1. Open and drain the chickpeas, saving 2 tablespoons of the liquid.  Rinse the chickpeas a few times and drain thoroughly. 
  2. Peel the garlic and place it in the food processor with the olive oil and lemon juice.  Process until it is completely smooth.
  3. Place the remaining ingredients, except for the teaspoon of olive oil, in the food processor and grind until it is the consistency of dry peanut butter. Add S&P to taste. 
  4. Store in the fridge in an airtight container.  It will keep for 3-4 days. Serve straight from the fridge or at room temperature. When serving create a little swirl or well in the center of the hummus.  Pour the remaining olive oil into the swirl/well and sprinkle with paprika.  Offer your guests pita chips, crackers, or fresh veggies for dipping.


After you master the basic recipe, you can play around with hummus.  Replace 1 tablespoon of the reserved liquid with ½ of a roasted red pepper for red pepper hummus.  If you replace all of the reserved liquid with lemon juice and add the zest from one lemon, you have lemon hummus.  You can also double the amount of garlic for garlic hummus.  Throw in a handful of black olives with the garlic and make sure to puree completely and then follow the rest of the instructions for olive hummus. Spicy hummus can be made by replacing some of the chickpea liquid with hot sauce and adding cayenne pepper to the recipe.  You can even use different beans.  You can use cannellini beans, yellow lentils, or black beans (don’t use tahini with the black beans and add some cumin).  So if you are imaginative and adventurous, hummus will never get boring.

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