Tahini free hummus

I’ve always found the idea of hummus appealing but I found that the store bought versions were always too strong for my tastes. The following is a recipe that I adapted from this one that I found on MarthaStewart.com.

Recipe: Yields about 1 cup, serving size is 1 tbsp.


  • 1 can chickpeas, rinsed and drained
  • 1 tbsp. lemon juice
  • 2 cloves garlic
  • 1/2 tsp. cayenne
  • 1/2 tsp curry powder or cumin
  • 1 tsp. dried parsley


  1. Rinse and drain chickpeas.
  2. Place chickpeas and 1/2 cup of water in the Nutribullet.
  3. Add the lemon juice, garlic, cayenne, and curry powder to the Nutribullet and process until smooth.
  4. Stir in the parsley and place in airtight container.

Nutrition data:

  • (total recipe) 300 calories, 77 carbs, 3 fat, 21 protein, 529 sodium, 0 sugar.
  • (per 1 tbsp. serving) 24 calories, 5 carbs, 0 fat, 1 protein, 33 sodium, 0 sugar.


I suppose its not strictly Middle Eastern but I have trouble eating things that are. As far as I can tell from looking up recipes online, generally you flavour this with cumin and black pepper. I didn’t have cumin on hand but I did have a curry mix with cumin in it, so I tossed it in and crossed my fingers. Luckily my gamble worked out and it was pretty yummy. I’ve found a new flavour that I like. I used significantly less lemon than the original recipe called for because citric acid doesn’t sit too well with my stomach. Also since tahini is both hard to find and expensive I omitted it altogether.

This tasted great with crix crackers and cucumber and carrot sticks.

Black bean bruschetta

As I’m forcing myself to overcome my chronic fatigue, today was the first day in months that I’ve been able to cook something. I’ve never made bruschetta before but it was delicious and quite easy to make.

Recipe: Yields one serving


  • 1 tsp. olive oil
  • 1/2 onion
  • 1 clove garlic
  • 2 tomatoes
  • 5 oz. canned black beans, rinsed and drained
  • 1 tsp. red wine vinegar
  • 2 slices whole wheat bread, toasted
  • 1 tbsp. fresh parsley, finely  chopped


  1. Heat the oil in a small pan and cook the onion and garlic for 2 minutes to soften slightly
  2. Add the diced tomato, beans, and red wine vinegar and cook for a couple of minutes to heat through.
  3. In the meantime toast the bread .
  4. Before serving, rub the bread with a slice of garlic. Stir the parsley into the bean mixture and serve.

Nutrition facts: 334 calories, 68 carbs, 2 fat, 17 protein, 771 sodium, 18 sugar

This recipe had an interesting flavour, I suspect that using a different type of bean might be more delicious but this was what I had on hand. I’m glad it turned out well.