Recipe: Hummus with Paprika and Whole Chickpeas

This hummus recipe from our friends at the The California Wine Club is the perfect addition to any summer barbecue. Pair it with veggies, pita bread, and your favorite Chardonnay! Eat, drink, and enjoy!

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Yield: 4-6

Ingredients

  • 1⁄2 pound dried chickpeas (also called garbanzo beans)
  • 1 Tbsp baking soda
  • 6 large garlic cloves, peeled
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 tsp ground cumin
  • 1⁄4 cup sesame tahini, at room temperature, stirred thoroughly
  • 1⁄4 cup lemon juice
  • Salt

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One Day

Wake up. It’s seven thirty. My God. Too early. Shut eyes and concentrate on sleep, dammit.

Nine. Ok, then. Stumble down the stairs. Make a bowl of nuts and seeds. Really, this paleo thing kind of stinks. Add blueberries and one drop of vanilla. No sugar, because PALEO. But pour on some heavy cream. Oh, yeah—paleo doesn’t always suck. Make a flat white. Carry it upstairs.

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Feedback Friday: Your Most Intriguing Comments from the Week of 6/13

Our readers always have as much great stuff to say as we do. (Usually more.) Here’s some of the best from this week:

We shared this #sometimestheymakeuslaugh post…

….and laughed even harder after reading this comment:

In her story “Wear Pants While Visiting Rabbits” Lisa gave us her take on what Winnie-the-Pooh  might be like if it were written today (hint: brimming with didacticism and social awareness) and many of you seemed to agree:

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Review: Cornerstone Rocks! Stepping Stone

Who: Cornerstone Cellars

What: Cornerstone Rocks! Stepping Stone White (12.5%) and Red (13.5%)

When: 2014 and 2013

Where: California, from The California Wine Club

Why: Because it’s raining….again.

I am a reasonable grown-up. I expect a Polar Vortex (or two) in winter. I accept the bare trees in fall and the rain and mud in March.

BUT IT’S JULY AND IT HASN’T STOPPED RAINING SINCE MID-JUNE!!

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