hummus ead


How to make BEST EVER HUMMUS RECIPE. If you want a snack or something special as an appetizer, this fits the bill. I lightened it up a little bit from the original. Here’s a full menu of regional food for something different.


(2) 15 1/2 oz cans of chickpeas

2 tsp of olive oil (one is for garnish)

1 TB tahini or nut butter

1/4 tsp cayenne
1/8 tsp smoked paprika
1 tsp minced garlic
1 1/2 tsp lemon juice
large bunch of parsley


Drain garbanzo beans, reserving liquid. Place beans in processor with tahini, 1 tsp olive oil, 1 tsp minced garlic, 1/4 tsp cayenne, 1/8 tsp smoked paprika, 2 TB chopped parsley, add 1 – 2 tsp of sea salt to taste. Buzz until it’s a thick paste. Add reserved garbanzo liquid until a smooth, spreading consistency. Garnish with regular paprika and 1 tsp olive oil. Serve with apples or pita wedges.


About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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