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    5 Recipes

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    I was terrified the first couple of times I tried to make hummus -- my significant other had spent considerable time in Israel/Palestine and swore that no hummus he had had outside of the region had ever tasted as good. This recipe, while it certainly does not come close, I'm sure, to that hummus abroad, satisfies him more than any store-bought variety. A note: fresh chickpeas would probably make it even better, but using organic canned chickpeas (there is a difference in taste, trust me -- also, since I add some of the liquid, its better not to be adding preservatives to your hummus) works just fine and makes the process painless and quick. Also, be warned -- this hummus has a tang/kick to it because of the garlic.

    Recipe #296085

    I don't think I have tried one store bought granola that wasn't too sweet. I always make my own because it's a quick process and makes enough to last for weeks (or just one week if you have a significant other who scarfs it down each morning for breakfast like I do).

    Recipe #295775

    Adapted from The Silver Spoon Italian cookbook, this recipe helped dissolve my life-long prejudice against brussels sprouts, which my mother had always steamed and served plain in my childhood. I recommend this recipe to everyone, but especially those who are trying to push themselves to develop a taste for those foods which they have historically shied away from.

    Recipe #292954

    This is a super-simple but delicious snack that my grandmother (Tita) would give me either by itself or along with a heaping plate of arroz con habichuelas (rice with beans).

    Recipe #292675

    Tostada con tomate, or toast with tomato, is a typical Andalusian breakfast item which I had for the first time in Jaén, Spain this past summer. To accompany it I drank a café cortado, or coffee with very little milk, and freshly squeezed orange juice -- a fairly typical combination. Tostada con tomate can be a tasty and simple breakfast, snack, or hors d'Ĺ“uvre.

    Recipe #292529

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