Fresh salad and Hummus: a Lovely Lunch on a Beautiful Day

Refreshing citron iced tea with mint leaves. Sun bursting through the windows. What a perfect way to spend a day off work. And of course delicious fresh food! My best friend was coming over so I whipped up a lunch for us. I hardly had anything in the fridge so she brought over strawberries and baby spinach for a salad. I added toasted walnuts and pecans, celery, cucumber, radish, onion and a vinaigrette i made with balsamic vinegar and lime. I had a can of chickpeas and enough tahini to make hummus. I wanted to try a new recipe. I went with Colleen Patrick-Goudreau's recipe from The Vegan Table. 

 Homemade Hummus

2 cans chickpeas, rinsed and drained
Juice from 1/2 lemon, or more as needed
2 T.(heaping) tahini
2 or 3 whole garlic cloves, peeled
1/2 t. cumin
water or olive oil to thin out spread
salt, to taste
paprika, for garnish (optional)

Place chickpeas in food processor or blender with lemon juice, tahini, garlic and cumin. Process until very smooth, 1-2 mins. Add a little water, olive oil, or lemon juice to thin out. Salt, to taste. Scrape into a serving dish and top with paprika if desired.


Personally I like it with more tahini. I used all I had which was about 2 1/2 T. My friend Jackie liked it a lot. It was a little dry, so ended up drizzling a little olive oil over the top. It was a lovely lunch. We spent our day making important decisions about our upcoming dream vacation to Europe! 

I hope you are enjoying your summer. Make a fresh salad, grab a friend, and sit in the sun!

Your friend,

Chef Teebs