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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

we're stalking you just for the halibut

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Printable version

Hummus

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Hummus is a traditional Middle-Eastern dish excellent for vegetarian sandwiches. The combination of chick-peas and tahini creates a high-protein spread. Tahini is a creamy paste made of crushed, hulled sesame seeds. Serve this delicious spread with warm pita bread and fresh vegetables. Yummy served with Mediterranean Quinoa and a fresh Greek salad.

2 cups cooked chick-peas
5 tablespoons tahini
1 teaspoon sea salt
1/3 cup freshly squeezed lemon juice (juice of 1 � -2 lemons)
2-3 cloves garlic
3 tablespoons extra-virgin olive oil
� cup cooking liquid from beans or water to desired consistency
Optional garnishes:
Chopped parsley
Paprika

Place cooked chick-peas in food processor or blender with tahini, salt, lemon juice, garlic, and olive oil. Blend until smooth. Add cooking liquid from beans or a little water to get desired consistency. Garnish with chopped parsley or paprika if desired. Stores well refrigerated for at least a week.

Preparation time: 10 minutes
Makes 2 3/4 - 3 cups

CLICK HERE

23 Comments:

Maria Coulombe
Have you ever had this over Rigatoni cooked al dente?
October 1, 2008, 6:41 am

Cynthia Lair
No! Sounds fun. Maybe some olives and fresh tomatoes on top????
October 1, 2008, 6:53 am

Helen Dodge
This is an OK recipe, because you can't really go wrong with the ingredients. It is not, however, the true Middle Eastern Hummus. One is never to add olive oil into the mix while blending. Olive oil is only to be drizzled over the top when ready to be eaten with hot pita bread. Also, five tablespoons of tahini is too much for the true Middle Eastern taste. For two cups of garbanzos, three tablespoons should be sufficient. Try adding 1/4 teaspoon cumin to the mix while blending for a unique and truly Egyptian Hummus. Hummus is such a great food, though, that one can never go wrong. It should always be eaten at room temperature.
October 1, 2008, 9:43 am

gayle podrabsky
thanks for bringing in simple recipes like Hummus. I spend nearly half a paycheck on pre made Hummus so with your recipe and Helen Dodge's suggestions, I can now save money and eat my delicious home made Hummus!
October 2, 2008, 9:12 am

Cynthia Lair
Helen, Thanks for sharing your knowledge. Gayle - Thanks for your support. I also love simple recipes. And homemade warm hummus (from freshly cooked chickpeas) is divine compared to store-bought.
October 2, 2008, 3:36 pm

Cindy Simmons
This is sooooo good. I have never liked chickpeas, but I've only had them canned. After I made a pot of these, I was eating them like popcorn. I've also never liked hummus, but I can't get enough of this stuff. I'm really enjoying this site!
October 6, 2008, 9:10 pm

Cynthia Lair
Yes yes Cindy! They're kind of dull and slimy out of the can. Thank you for your kind comment. Makes me see we are accomplishing our mission.
October 7, 2008, 6:27 am

Michelle D.
Do you have any suggestions for making a tahini-free hummus? My stomach cannot handle nut and seed butters. Trader Joe's makes a tahini-free hummus dip, but now I live in a city without TJ's and I haven't been able to replicate it. Thanks!
October 26, 2008, 8:56 am

Cynthia Lair
http://www.epicurious.com/tools/searchresults?search=hummus+without+tahini This site posts several recipes for hummus without tahini. The tahini adds flavor and creaminess so another option is to simply leave out the tahini and add enough olive oil to get a creamy texture that you like. Chickpeas blend up nicely with garlic and roasted red pepper - whole new twist. Cynthia
October 26, 2008, 11:02 am

Brooke Kingston
This is a wonderful recipe, and I've been thrilled with the consistently good results. Our toddler loves to say hummusssss before he eats this by the fist full. Fun video, wonderful recipe!
June 11, 2009, 11:07 am

Si Sam
Love hummus! How long will this keep in the frige for? Also, I used a Raw Tahini that is cultured and I was wondering if this would extend its shelf life? Thanks! Si :)
August 12, 2009, 8:24 pm

Cynthia Lair
Si, It might extend the shelf life. I've never tested it. Let us know.
August 13, 2009, 7:00 am

Maria Rebecchi
Want to try something different? Substitute the tahini with pumkpin seed butter. YUMILICIOUS!
September 10, 2009, 4:11 pm

Ruth Berlin
Made egg white omlet, spread hummus over then folded in half, and added salsa on top - yummy!
July 14, 2010, 11:22 am

Wendy Wallace
True or not, this recipe rocks. I make it almost every two weeks so I can snack on it anytime. Great way to get more legumes into me! Thanks, Cynthia for the great recipes!
July 14, 2010, 12:50 pm

Cathy Lilienthal
While recently visiting my grandmother she shared a recipe for hummus with me that she got from a Lebanese woman. The only difference in the recipe was that she cooked one small potato with the garbanzos and blended it with the tahini,lemon juice and garlic....very creamy, very tasty..I absolutely love your program and recipes Cynthia...thank you
July 14, 2010, 6:21 pm

Kristin Minner
Do you ever go so far as to blend your own Tahini? Or can you share the brand of Tahini you purchase? Thanks!
September 21, 2010, 11:28 am

Cynthia Lair
Kristin, I have never made my own tahini. I like the MaraNatha and Arrowhead Mills organic tahinis.
September 21, 2010, 4:52 pm

Anna Barresi
This afternoon, I took away my 4-year old daughter's late-afternoon television program because she wasn't cooperating when it was time to leave the playground. In the car, she asked, Can I just please watch Jane make hummus?
November 1, 2010, 6:34 pm

Rebekah Youngers
Just made this recipe and enjoyed some for lunch! It was a lot more tahini and lemon juice than I've used in the past, but I really enjoyed how that kicked up the flavor. I love your book and have been enjoying this website as well! As a mom of three little boys, I can definitely relate to the interruptus part! I cook many family meals with a baby strapped to my back.
November 14, 2010, 3:08 pm

Sara L
So excited to make this! How many dried chick peas should I start with to make 2 cups cooked? How long do you cook them for in the pressure cooker? Also, I tried making falafel recently and they completely disintegrated in the pan. Do you think the beans were too dry? I was frying the mixture in coconut oil and thought the oil was hot enough, but maybe not. Thanks!!
January 16, 2011, 11:41 am

Cynthia Lair
Hi Sara, One cup of dry beans will usually yield about 3 cups of cooked beans. After soaking for 8 hours I cook the beans in the pressure cooker for 40-45 minutes. Falalfels are tricky. Very difficult to know what went wrong without the recipe. Be well.
January 17, 2011, 9:23 am

Darrence Darrence
Do you have more great atrilces like this one?
June 23, 2011, 3:56 am