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Home Made Creamy Garlic Hummus

Homemade Hummus

Save a bit of money with this home made Hummus with garlic recipe. It can be augmented with roasted peppers, cucumbers, pine nuts and can be served alone, with vegetables or chips (as shown) or as a side dish with falafel.

When I told my wife, Vee, I was going to try to make hummus, she was all for it. We’ve always simply gotten store bought hummus (like Sabra) and used pita chips as mouth shovels but I started to wonder if I could make the same dish as easily for much cheaper; after all, a small 6 ounces of store bought hummus can cost roughly $5 and, at least in our household, is consumed in one sitting.

Homemade Hummus Ingredients

The primary ingredients to making hummus are chickpeas and tahini, a sort of ground sesame seed puree. To get perspective on cost, a pound of chickpeas cost roughly $1.50. The tahini I chose is store bought and was $5.99 for a pound (or 32 tablespoons). The total amounts to $3 for a full pound of hummus. Take that Sabra!

From a health perspective, a serving of hummus provides roughly 10% the RDA for fiber and B vitamins and before chips, amounts to roughly 170 calories.

This recipe is fairly simple and can be considered a basic hummus. You can easily build on the flavor profile by adding roasted onions or peppers, pine nuts or whatever you can think of that would taste good. On a side note, the book that inspired this calls for 4 cloves of garlic. Being Italian, that just seemed too little for such a big batch. I doubled up the garlic goodness. When I say salt to taste, you are going to want to go pretty heavy on the salt as the chickpeas devour the salt.

Serve with pita, pita chips or vegetables.

Inspired by Jennifer Reese’s wonderful cookbook, Make the Bread, Buy the Butter.

Print Recipe
Serves: You decide. Makes a little over a pound Cooking Time: Depends


  • 4 cups cooked Garbanzo Beans
  • a Little bit of the Garbanzo bean water
  • 4-8 Cloves of Garlic
  • Your fav Oil of choice (I use EVOO or avacado oil)
  • Pinch of Coriander
  • 2 teaspoons of Cumin
  • 5 tablespoons of Tahini
  • Juice from 3-4 Lemons
  • Salt to taste



In a food processor, add and puree all ingredients until smooth.


Thin with oil and the left over water that the chickpeas cooked in.


Salt to taste.


Extra Lemon will give it more acid if needed.


Spiced Chicken Stew with Carrots

Looking for an easy, heavy on the flavor, low on the pocket book meal?  Look no further than this spiced chicken “stew” with carrots.  In this dish, I use bone-in chicken thighs, a few simple ingredients and a couple pounds of carrots at a cost of roughly $1.50/serving.  And since, I’m using the slow cooker, it is literally prep and wait…

This slow cooker Moroccan flavored recipe was a crowd pleaser at my house.  More importantly, it was approved by my 9 year old, who is funny about any food that doesn’t come fried or whose name doesn’t end with the word ‘tender’.

The sweetness of the carrots and raisins are perfect compliments to the meatiness of the thighs. The almonds elevate it ever so slightly; the nuttiness is good but the crunch factor is needed to balance out the dish.   The recipe called for a slow cooker with a browning option, which I had no idea even existed so I browned the chicken thighs in a cast iron skillet before they went into the cooker.  

I was actually quite shocked about the serving sizes with this one.  Although it claimed to serve 4, we actually were able to pull six servings from it, albeit a smaller portion for me the next day.

I paired this cous-cous in a lemon, olive and oil vinaigrette, which wasn’t as much of a hit (my wife said next time, maybe we should opt for rice).

Inspired by Martha Stewart Living’s book “One Pot”.

Spiced Chicken Stew with Carrots

Print Recipe
Serves: 4 Cooking Time: 4-6 hours


  • 8 bone-in chicken thighs
  • 2 tblspoons olive oil
  • 2 pounds carrots, chopped into 1 inch lengths
  • 1 garlic clove
  • 1 cinnamon stick
  • 1/2 teaspoon cumin
  • 1/4 cup raisins (golden)
  • 1/2 cup cilantro
  • 1/4 cup sliced roasted almonds



Season the chicken thighs with salt and pepper.


Heat olive oil in a skillet and add the thighs when hot, skin side down, about 2-4 minutes until golden brown.


Transfer thighs to a plate.


Cut the carrots and add them to the slow cooker along with garlic, cinnamon stick and cumin.


Place chicken on top and cover.


Cook on low for 8 hours or high for 4 hours or until chicken is cooked through.


Add the raisins about 15 minutes before the dish is done.


Remove the chicken and carrots (using a slotted spoon). Finish the plate off with fresh cilantro and almonds and top the chicken with the braising liquid in the slow cooker.


I added cous-cous as a side but this recipe is delicious without it. For the carb-conscious, adding cous-cous would add roughly 41 carbs per serving. Pairing with a wine? Think Pinot Noir!