Greek Salad

A couple of writer-friends came over today, so that we could all sit around and write, which was lots of fun, and also the perfect excuse for me to make hummus. It is simple, tasty, and encourages me to eat healthy veggies. The recipe I ended up with (after looking at a couple recipes on the internet and guesstimating how I might want to adjust things):

1 can of chick peas (aka garbanzo beans), drained
2-3 cloves garlic, chopped (mine were biggish cloves, so I used 2)
juice from 1 large lemon
olive oil

I blended the chick peas, chopped garlic and lemon juice in the food processor, then drizzled olive oil in until I thought it was about the right consistency for hummus. Then I added salt and pepper to taste (basically a pinch of each).

Served it up with: pita bread, feta cheese, cucumbers, red peppers, tomato, red onion, and olives.

The best part? There was plenty left over, so I get Greek Salad (as pictured above) to munch on for the rest of the week!


  1. I just bumped my nose on the monitor trying to eat the picture.

    I think we’ve got some hummus and a tomato at least…

    Srlsy, nice eats!

  2. Oooh, I still have some pita bread left, so I might make some pita chips to go with the rest of the leftover hummus. Mmmm….

  3. Hummus Shark

    Just when you thought it was safe to go back in the Mediterranean.

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