Greek Hummus Platter



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IMG_20171231_164402.jpg This is a great appetizer for a party, snack or meal!

Roasted Garlic Hummus

  • 1,  15 oz. can of garbanzo beans, drained
  • 2 cloves roasted garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1-2 tablespoons olive oil

Place all ingredients in food processor and mix until desired smoothness is achieved. I taste and see if the garlic and lemon are flavorful enough for me and add more if desired.

If you use fresh garlic, add less unless you’re a serious garlic lover. Adjust the recipe to your palette.

Alternate: Use your favorite store-bought hummus!


  • cherry tomatoes, varied colors, halved
  • thinly sliced basil
  • sliced kalamata olives
  • feta cheese
  • sliced cucumber, (I used an English Cucumber)

Serve with:

more sliced vegetables, pita bread, pita chips, or other chips ( My husband likes “Food Should Taste Good” Multigrain Chips, while I love my Iraqi friend’s fresh Khobz)

food should taste good chips



Pumpkin Bread Pudding, with Salted Caramel Sauce


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Makes 1 8×8  pan


2 eggs
¾ C dark brown sugar, or light brown sugar + 1 T Molasses
1 12 oz. can evaporated milk
2 C pureed pumpkin
1 ½ t vanilla
½ -2 t cinnamon
½ t ginger, ground
¼ t allspice
2 T butter
8 cups soft 100% wheat bread cubed into ½-1 inch pieces, (approximately ½ loaf)
OPTIONAL: mix in 1-2 cups raisins AND/OR top with chopped pecans

pumpkin puree


Prepare pan by melting butter in the bottom of the pan and coat the pan with it.
Cut bread.
Beat eggs well; mix in sugar, milk, pumpkin and vanilla into a large bowl.
Stir in spices.
Place bread into pan.
Cover with pumpkin mixture, and stir gently until bread is wet. (You can also do this in

the large bowl that the pumpkin mixture is in.)
Let sit 20 minutes.
Bake for 35-45 minutes, 350°F, until top is golden brown.
Serve with caramel sauce and whipped cream on top!

This recipe can be made ahead. Set out 20 minutes before baking.

Salted Caramel Sauce   Makes 2 cups

¾ C butter
1 ½ C firmly packed brown sugar
2 t water
¾ C evaporated milk
1 T vanilla extract
½ t coarse Kosher salt

Combine butter, brown sugar, and water in a medium sauce pan, over medium heat, stirring constantly.
Bring to boil for 3 to 5 minutes depending upon thickness desired.
Remove from heat and stir in evaporated milk and vanilla.
Sprinkle salt on top.
When cool, place in container. The salt will mix into the caramel.
Warm before serving on the bread pudding.