Monday, February 28, 2011


Apparently there's nothing like a new baby in the family to draw people to a blog. Usually I get about 33 people visiting my site each week, with approximately 38 pageloads.

Last week, there were 134 visitors, 109 of whom were first time visitors, and a whopping 206 pageloads!

A lot of my returning visitors (all 6 of you) have asked for the hummus recipe that I've talked about. We made it for the first time when we had a Superbowl 2011 Party at our house, and I've raved about how easy and yummy it is.

Here is the recipe from, although the 2nd time I made it, I reduced the amount of lemon juice a tad and added a little more garlic for taste. I've also heard that roasted red pepper is really good in it. We ate ours with veggies and with Triscuit crackers (Fire Roasted Tomato and Rosemary Garlic are the best!), and Aaron made 8 pounds of chicken wings with 4 different sauces!

Prep Time: 10 minutes
Total Time: 10 minutes

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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