Traditional Hummus

Mmm...I love hummus. I love it on sandwiches. I love it on warm pita bread. I love it on veggies. I've made it several ways and now...this is the traditional way. It's so yummy on pita or this sunflower-wheat bread with cucumbers, tomatoes, and fresh basil leaves. Yum!!

In a food processor, process:

1 can of garbanzo beans (chick peas), drained

1 large clove of garlic, chopped

1 tablespoon of tahini

juice of 1 lemon

sea salt

pepper

olive oil (stream in until smooth)

It will take several minutes to get it to the consistency you want. Remember to scrape down the sides of the food processor bowl to catch any large pieces.

Greek Lamb Kabobs

I saw this marinade recipe in the May 2007 issue of Cooking Light. We thought it looked so good, but was a bit apprehensive because they served it on lamb. We've never had lamb before, other than in a gyro, so it was definitely an experiment.

I used lamb chops and cubed the meat, removing all fat and bone. Then I marinated the cubes in this recipe:

1/4 cup fresh oregano leaves

2 tablespoons chopped fresh rosemary

3 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons salt

2 teaspoons grated lemon rind

4 garlic cloves, minced

I let the lamb sit in the marinade for at least an hour. Then skewer the meat and grill. This turned out so yummy and tender...it was almost like eating filet mignon!