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  • 1-15 ounce can chick peas

  • 1 & 1/2 cloves garlic

  • 3/8 cup tahini (I don’t measure; just guess)

  • 3 tablespoons olive oil (lately I have eliminated all the oil and substituted more lemon juice and water to obtain the desired consistency)

  • 2 tablespoons lemon juice

  • salt and freshly ground pepper to taste


  1. Drain the chick peas, reserving liquid

  2. Put chick peas into blender or food processor with all the other ingredients and blend mixture

  3. Optional (what I usually do)

  4. Add additional tahini and lemon juice to taste and to get the consistency you’d like.  We like our hummus creamier than what is usually served.

  5. Omit added olive oil.  You can use some of the reserved chick pea liquid to get the smoother consistency.

  6. I usually double the recipe.  It’s a staple for us and it stays fresh in the refrigerator for about a week.

  7. ¼ cup of hummus is considered a serving of beans. 

Texas "Caviar"


  • 1-15 ounce can black beans, drained and rinsed

  • 1- 15 ounce can black eyed peas, drained and rinsed

  • 1-15 ounce can of corn OR small bag of frozen corn (if canned, drain)

  • 1 small can of jalapenos plus one diced fresh jalapeno to taste (the seeds are where the heat lives; discard before adding for a milder taste)

  • 1 small jar of pimentos

  • 1 cup chopped green onions

  • 1 cup chopped celery

  • 1/2 cup sugar

  • 1/2 cup white vinegar

  • 1/4 cup Canola oil

  • salt and freshly ground pepper to taste

Directions: Combine sugar, vinegar and oil then pour over all the other ingredients. Refrigerate for several hours (can even be made the day ahead). Drain before serving. Serve with tortilla chips.

Orange and Maple Glazed Beets

(Vegan, vegetarian, dairy free, nut free, gluten free)

  • 4 medium beets, scrubbed

  • 2 tsp EVOO

  • ¼ cup fresh orange juice

  • 3 TBSP balsamic vinegar

  • 2 TBSP maple syrup

  • 2 tsp grated orange peel, divided

  • 1 tsp Dijon mustard

  • 1-2 TBSP chopped fresh mint (optional)

  • Salt and black pepper


  1. Preheat oven to 425*F.

  2. Place beets in glass baking dish.  Drizzle with oil; toss to coat evenly.  Cover with foil and bake 45 minutes to 1 hour or until knife inserted into largest beet goes in easily. Do not overcook.  Let stand until cool enough to handle.

  3. Peel and cut beets in half lengthwise; cut into sedges.  Return to  baking dish.

  4. Whisk orange juice, vinegar, maple syrup, 1 tsp orange peel and mustard in small bowl until well blended.  Pour over beets.

  5. Bake 10 to 15 minutes or until heated through and all liquid is absorbed.  Sprinkle with remaining 1 tsp orange peel and mint, if desired.  Season with salt and pepper. 


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