Tag Archives: hummus

Easy Hummus Recipe

 Please enjoy our guest blogger, Jamie, and her wonderful hummus recipe. 

Jamie’s passion for food and cooking began as a young girl, while watching her Italian mother in the kitchen.  During her time studying at UC Santa Cruz, she came to love the process of cooking and experimenting in her own kitchen.  Her curiosity has pushed her to learn how to make a lot of her own products from scratch instead of buying it at the market like hummus, granola, yogurt, pickles, and much more. As the Alternative Food Chef at a Yosemite summer camp, Jamie cooked for campers and staff with dietary restrictions.  This challenged her to use unconventional ingredients to create hearty and healthy comfort food.  Jamie is currently studying to become an Occupational Therapist and would love to incorporate cooking into her practice one day.

jamie bio

Chickpeas are a type of legume also known as garbanzo beans. In Arabic, the word for chickpea is hummus, which we know as a creamy, garlic-y spread made from chickpeas and tahini (sesame seed paste). You can find all different types of hummus at your local grocery store, but often times store-bought hummus is chock full of unnecessary additives and preservatives that you can’t pronounce. Luckily, it is incredibly easy to make!

Since I ran out of tahini, I decided to spice up my hummus by adding roasted red bell pepper and garlic, but if you have tahini, I would recommend using it. Also, I used chickpeas that I cooked from scratch, which takes longer since you have to let them soak overnight, so feel free to make the hummus using canned chickpeas instead.

Roasted Red Bell Pepper Hummus


  • ¾ C chickpeas (dry) or 1 can cooked chickpeas
  • 3-5 Cardamom Pods (optional)
  • ½ Red Bell Pepper
  • 4 cloves of garlic
  • ½ lemon
  • 2-3 T Olive oil
  • S and P to taste
  • 2 t Paprika or Chipotle Powder
  • ¼ C Tahini


  1. Sort through Chickpeas and pick out any off-color or shriveled ones. Soak Chickpeas in water overnight. If using canned beans skip to step 3chick pea
  1. Drain and rinse chickpeas. Place in large pot and cover with a couple of inches of water. Add a pinch of salt and cardamom pods or any other fresh herb you like (adds a nice aroma and subtle flavor to chickpeas). Bring to a boil then reduce to simmer for 60-90 min or until tender. chick pea cooking
  1. While the chickpeas are cooking, place bell pepper and two cloves of garlic (skin on) in aluminum foil and drizzle with olive oil, salt, and pepper. Place the foil pouch in toaster oven or oven at 350 degrees F for about 45 minbell pep
  1. Once chickpeas are tender and the bell pepper and garlic are roasted, place in food processor or blender, adding a few tablespoons of the water that the chickpeas were cooked in. Make sure to take the skin off the garlic.
  2. Roughly chop the other two cloves of garlic and add it to food processor along with the juice of half a lemon (or a little more to taste), olive oil, salt, pepper, and paprika or chipotle powder.
  1. Blend until smooth, top with drizzle of olive oil and a sprinkle of paprika, and enjoy!


Hummus is loaded with protein and fiber and will help you to stay hungry and fit!

Restaurant Review: Arabesque (Boulder, CO)

It was a Friday afternoon, we had both gotten off work around 12:30pm and we were ready to eat! It was beautiful out, unlike the few random snowy May days we’ve had. On these kind of days, we want to have a nice slow meal, and enjoy ourselves off somebody else’s food. We went through our options and decided on Arabesque,  a highly-rated place on Yelp with one $. We’ve always wanted to try it. Its customers boast that it has the best chicken shawarma in Boulder. We had to compare it to our favorite place, Mediterranean Market.

photo 1 (3)

When we arrived, it was packed. And it wasn’t exactly what we expected. We expected it to be small and family-owned, yes, but there were lots of rich, well-dressed people (and we come directly from work in our YMCA gear) and just had a chalk-written menu. We looked over the (short) menu and decided what we wanted and then took a table outside (the inside–which is tiny–was packed, and it was beautiful out!). This place supposedly also had the best Chai in town, so I ordered that along with water.

Delicious hot chai

Delicious hot chai

Now this chai was delicious. It came in a big mug and was piping hot. But I still love my Tibet Kitchen homemade chai too. The water came out in a tall pitcher with thin glasses–very elegant. And it was flavored with something I couldn’t place…lavender and honey, or something similar. Very refreshing. Chris ordered the chicken shawarma plate and I ordered the hummus wrap. 

photo 4 (1)

Chris’ shawarma plate

Our waitress, I think, was near the end of her shift and didn’t take our order down correctly. I ended up receiving a chicken wrap instead of just hummus, but I told the kitchen, and spoke to who happened to be the owner and he was very apologetic and delivered a fresh hummus wrap as quickly as he could. Chris wasn’t pleased with that service, but the wife of the owner (who also was the cook) bustles out to clear off a table next to us and Chris asks if he can have their scraps (yes, we don’t like to waste food). She says, “Of course!” and he says, “Never want to waste food,” and she goes, “Yes, I know! Stupid!” She has an accent…not sure where from. She shoulders me with good humor and says, “You’ve got eat chicken in my place!” Her good humor and friendliness got us back on track.

Wrong chicken wrap (still looks delicious)

Wrong chicken wrap (still looks delicious)

My hummus wrap

My hummus wrap

I ate it up quickly as did Chris. Chris said it was the best chicken shawarma he’s had. And you can tell–he cleared the plate completely. Buuuut, the portion was way too small for him. Not even just for him, I agree that there wasn’t that much chicken and pita. Probably because we’re used to Mediterranean Market’s huge portions. And just because we were enjoying ourselves and–more so–because we can’t turn down baklava, we ordered a big baklava. We, of course, devoured it completely. It was one of the best baklava I’ve had. Perfect texture and structural integrity, filled with goodness–can’t really describe the perfection.



If you’re in Boulder, stop by this place. It’s good food, but small portions, so don’t go too hungry. And don’t you DARE skip out on the baklava–it’s just too good. I wish I still had my chai with the baklava, it would have been perfect together. The owners really made our experience that much better, we would come back again. Cheers!


Hi, my name's Sajah and I'm a firefox

Hi, my name’s Sajah and I’m a firefox