Hi everyone!!

Sorry I haven’t been posting very much but i’ve had a lot to do! It was the first week of school, Dance and Homework!

Today I made Humus!! One of the best dips in the world!! It was delicious because I put a lot of lemon!

Here’s how mine turned up!!



And here’s the recipe:


  • One 15-ounce can chickpeas, also called garbanzo beans
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 2 tsp tahini
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • pepper, salt, depending on taste
  • 2 to 3 tablespoons water
  • Pine nuts
  • Pine nuts and mint leaves for decoration


In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Scrape the hummus into a bowl then sprinkle some pine nuts and add one or two mint leaves for decoration!


425 g de pois chiches
1/4 tasse de jus de citron frais, environ 1 gros citron
2 cuilleres a cafe de tahini
La moitié d’une grosse gousse d’ail, hachée
2 cuillères à soupe d’huile d’olive
sel, poivre selon les goûts
2 à 3 cuillères à soupe d’eau
Les noix de pin
Les noix de pin et de feuilles de menthe pour la décoration



Dans le bol d’un robot culinaire, mélanger le tahini et le jus de citron. Traiter pendant 1 minute. Gratter côtés et le fond du bol, puis s’allument et traiter pendant 30 secondes. Ce temps supplémentaire permet de “fouet” ou “crème” le tahini, faisant houmous lisse et crémeuse possible. Ajouter l’huile d’olive, l’ail haché, le cumin et le sel fouettée tahini et le jus de citron. Processus pendant 30 secondes, les côtés de raclage et le fond du bol, puis un autre processus seconds.Open 30 boîte de pois chiches, les égoutter liquide puis rincer abondamment à l’eau. Ajouter la moitié des pois chiches au robot culinaire puis traiter pendant 1 minute. Côtés de gratter et le fond du bol, ajouter le reste des pois chiches et les processus pendant 1 à 2 minutes ou jusqu’à consistance épaisse et très probablement les smooth.Most houmous seront trop épais ou de petits morceaux de pois chiches encore. Pour résoudre ce problème, avec le robot en marche, ajouter lentement 2 à 3 cuillères à soupe d’eau jusqu’à ce que la consistance est parfaite. Racler les houmous dans un bol puis saupoudrer un peu de noix de pin et d’ajouter une ou deux feuilles de menthe pour la décoration!


7 thoughts on “Humus!!

  1. Looks delicious!   Also, the photography is fabulous, who took the picture or is it from Gormet Magazine?


  2. Dear Bunny, Here’s a tip that really works. If you have oranges you have not set aside for anything special, you can “zest them” and freeze the zest in a freezer bag. In fact, you can buy a bag of oranges, zest all of the oranges, freeze the zest, and then when you have a recipe for something that would be good with a taste of citrus, you can use a bit of your frozen zest. The oranges will not go to waste either if you use the fruit in a salad right away. It works!
    Love, GwGp x0x0x0x0x

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