Middle Eastern Hummus, Photo by Jenny MacBeth using iPhone 4S

Easy Hummus Recipe

As I mentioned on Facebook, I’ve never made hummus, so I researched online recipes. I’m sure you can agree, when you Google Hummus, it can be overwhelming. I just used the common ingredients; chickpeas, tahini sauce, and lemon juice, and added in some of my own yummies.

Since making it, the hardest part was deciding on the toppings. The flavor of hummus is like the color black; it goes with everything. You can use whatever your little taste buds desire.

A Facebook follower, Missy, piqued my interest with roasted red peppers. When I was at the grocer, I noticed a  jar of fried, marinated peppers. Grabbed it! I also diced up some Kalamata olives and walnuts. I left the toppings off for my guests to decide how to dress it.

Since I had eight cans of chickpeas in my cabinet, ah, er, a lot, I shared with all my friends (aka guinea pigs). I’ve also adjusted the recipe to fit a more reasonable party size. Tee hee!

Middle Eastern Hummus, Photo by Jenny MacBeth using iPhone 4SYou’ll need

2 (15 oz.) cans of chickpeas (garbanzo beans)
½ cup lemon juice, I used fresh squeezed
½ cup tahini sauce
As much garlic as you like. I used two cloves per can of chickpeas.
1 teaspoon of cumin
1 teaspoon of salt (to taste)
1/3 cup of extra virgin olive oil
Your favorite additions – roasted or fried red peppers, basil, pine nuts, paprika, crushed garlic, sliced almonds, diced onions, jalapeños, the list is endless.

Let’s get started…

Many recipes call for a food processor or blender. I have a immersion blender. It’s easy to clean, and one of my favorite kitchen tools.

Drain and rinse the chickpeas. In a large bowl, mix your lemon juice and tahini, until thick. Add in your garlic, cumin, salt, olive oil, and chickpeas. Now, you can mix in your additions at this point, or add just a little, or use for toppings. Decisions. Decisions. Just be creative. I used a jar of fried peppers and its juices, as a topper. You can’t go wrong with hummus. For years, I thought that it would be hard to make. People have told me that it’s difficult to balance the flavors. As long as you don’t go overboard with the lemon juice and salt, I don’t see any problems in ruining the taste. Okay! Perhaps you can screw it up, but if you take baby steps in your experiment, you can always fix it.

Whatever you decide, start to blend everything together. With using an immersion blender, you may need to add a little water, or olive oil to help get it smooth. It doesn’t have to be perfect. It will still taste yummy. Trust me.

Serve up with your favorite tortilla chips, crackers, and/or veges. Challenge: Try spreading hummus on a sandwich, or burger, or chicken, etc., and let me know what you think.



photo by Jenny MacBeth

Homemade Old Bay Potato Chips


Circa 1975, my mom use to make homemade potato chips. Oh! All I can remember is that I loved those chips. I think that’s why I’m so addicted to potato chips. I hate to admit it, but you really can’t eat just one.

To go with our Tuna Melt Muffins, I decided to make Old Bay chips. It is a perfect side dish for these muffins, and so easy.

You’ll need


Vegetable oil

Old Bay Seasoning

A brown paper bag

An Aluminum Foil Bag (for storage)

Let’s get started…

photo by Jenny MacBethSlice up as many potatoes as you wish. One large baking potato makes one bag of chips.

I use a mandoline slicer to help get the slices nice and thin.

photo by Jenny MacBethYou want to make sure the potato is slightly transparent.

photo by Jenny MacBethHeat a small amount of oil over medium to high heat. I used a Wok which cooks food faster. You need to watch it carefully, flipping each slice constantly.

Once the slice is crisp and brown on both sides remove from the oil, and add it straight to your brown paper bag.

Sprinkle in Old Bay to the bag, close it and toss it. Check your chips to make sure the seasoning is nicely distributed. It doesn’t have to be perfect. If you want more Old Bay, add it. I just love Old Bay. It’s great for seafood dishes. Nom!

photo by Jenny MacBethYou can add any seasoning you like. Very easy, and Oh! so good.

The best freshness is when you make and serve. However, if you want to make a lot for leftovers, I recommend you store in a foil bag. It helps keep the chips crisp.

What’s your favorite flavor of chips? Let me know because this girl likes to eat.

Thanks for reading.