Recipe of the Week: Basic Hummus

This recipe is from The Archive under The Spoon Mage™ Explains.
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Do you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out –  make it yourself.

Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.

ps – It’s not cheating to use canned garbanzo beans. It’s just easy.

Basic Hummus


1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil  (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions

Click here for the Directions.

Pork Wontons


1 lb package of Wonton wrappers
1 lb ground pork 80/20
8 medium mushrooms, small dice
2 egg yolks
2 green onions, white and light green, thinly sliced
1 garlic clove, minced
1 T soy sauce
1 T dry white wine
2 t sesame oil
1/2 t salt
1/2 t pepper Read More

Pan-Sauteed Ravioli



12 oz fresh Four Cheese Ravioli
1 T olive oil if using a nonstick pan, 3 T or more if using a normal skillet
1 cup your favorite thick marinara or pasta sauce


Heat a non-stick skillet over medium or a little higher heat, add the oil. When the oil shimmers and dances a bit, add the ravioli in a single layer. Read More

Baked Brie

Baked BrieGetting a handle on cookery basics is a great way to gain confidence when you cook. Baked brie is sophisticated and a deliciously easy way to expand your own mindful palate.


1 small round of brie
1 baguette

Totally Optional: honey, jam, caramelized onions Read More