Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Rita's Family's Hummus

After you make this, taste and add more seasoning if necessary.

1 can, 15 oz, chick peas, drained and rinsed and drained again

1 teaspoon minced garlic

2-4 tablespoons lemon juice

3-4 tablespoons Tahini (sesame seed paste)

2 tablespoons olive oil

Salt to taste

Cumin to taste - start with a teaspoon

Plain yogurt to taste  - start with a couple tablespoons

Mash chickpeas by hand or in food processor until of desired smoothness.  Add everything else and blend well.  Serve with toasted pita wedges, raw veggies and a bowl of Mediterranean olives or crusty bread.  Store, covered, in refrigerator up to a week.

More recipes, etc. on Rita's web site: www.abouteating.com

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