Hummus (Indi) 


Garbanzo beans (canned or regular)

3 Garlic cloves

1 Lemon

Olive oil

Black pepper



This is a super easy hummus recipe I learned from my mom. In a blender, throw in all the ingredients. When I use canned garbanzo beans, I generally use one large can or two small ones. When I use dried beans, I soak them overnight and then cook them on low heat for several hours. Blend all the ingredients up (you may need to add a little water, but watch out not to add too much!) and taste. Add more of any ingredient if it’s necessary. I like lots of garlic and lemon, so I’ll often add more. 


This is a super quick recipe, and it’s healthy and filling! This recipe makes a large tupper ware’s worth of hummus and stores for about a week in the fridge. You can eat it as a snack or as a side to a meal. I often eat it on toast. Enjoy!


Chickpeas and cucumber salad   (Maya Roe and Rayna) 


1 ½  cups of chickpeas (1 can or cooked up after soaked) 

2 cucumbers 


To taste: 

Rice vinegar 

Soy sauce 

Sesame oil 

Chili (like sriracha or something for a little spice) 

Salt and pepper 

Fresh herbs if you have them 


Mix everything together and that’s it! 


Garbanzo salad (Zeya Lorio)





Garbanzo beans 


All sautéed together in olive oil. It is quick and filling.

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