Herb Hummus (as read and prepared by Alex Tuller)
1 can chickpeas
1/2 cup tahini
1-2 lemons juiced
1-4 cloves garlic* smashed
Olive oil
salt
parsley
chives
Drain chickpeas reserving 1/3 of the liquid from the can for the
recipe. Place chickpeas, reserved liquid, tahini, juice of 1-2 lemons
(start with one lemon you can always add), garlic in the food processor
and process. While it is running drizzle some olive oil through the
feeding tube. You just want to get a smooth texture, so it is important
to be careful with how much you add. Add salt to taste. Add a handful
of chopped parsley and chives. Taste, adjust with more lemon juice,
salt and herbs.
* Hummus is great with roasted garlic too. Substitute the garlic with a
whole head of roasted garlic. Yum.
Avocado, Cucumber & Chervil Salad
1 avocado
1 cucumber
handful chervil
salt and pepper
lemon or white wine vinegar
Olive oil
Chop avocado and cucumber in to nice sized dice. Finely chop chervil.
Squeeze lemon over or sprinkle vinegar, and add a little olive oil,
salt and pepper. Toss and eat.