August 30, 2008


Jackie requested the Hummus recipe so here it is:

1/4 C lemon juice
1 & 3/4 Tbsp minced garlic
3 Tbsp tahini
6 Tbsp chickpea water
1 tsp salt

Drain the chickpeas, reserving the water.
In blender or food processor mix salt, garlic and tahini (make sure you mix the tahini in the jar).
Add chickpeas and water.
Add lemon juice and blend well for smooth texture. Add more water if needed for correct consistency.
Taste for salt and lemon juice.

You can sprinkle it with paprika when it's in a serving dish. Serve with pita or Lebanese flat bread.

This recipe, Pineapple Stuffing, came from the Nashville Dominicans. I got it years ago but made it for the first time this week. It was delicious. The recipe can be halved or doubled.

Mix well:
8 eggs
1 & 1/2 C sugar
2 sticks butter

Add to above:
10 slices of white bread, cubed
2 large cans of crushed pineapple, well drained

Pour into greased casserole dish and sprinkle with cinnamon.
Cover and bake at 350 for 1 hour, taking off foil for last 15 minutes.


  1. Oooh, thank you, I keep meaning to ask for the recipe! Do you just use a regular size can of chickpeas?

  2. YUM. i love hummus. next time i go to the grocery store im gonna get stuff to make some