making everything a salad				 January 6, 2016

making everything a salad January 6, 2016

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making everything a salad January 6, 2016

I’m knocking out two of my 2016 goals with one post here – to get back to blogging again more regularly here in the New Year…as well as trying to get in more vegetables wherever I see that I can. We’re trying to cook more at home – busy schedules be damned – and I find myself pulling out some of my older cookbooks that focus on “healthy eating”. The True Food book by Andrew Weil is one of my favorites – not only are the recipes all solid but it’s a stunner.

Hummus is a favorite around our house (as it is in many homes) and we’ve found our favorites are the ones we make ourselves. If you haven’t made hummus at home, give it a go – it’s so economical and easily adaptable to all sorts of flavors. This one has a bit of a Mexican twist with the cumin and jalapeño but it is subtle and marries well with all of the tahini and lemon. Topping it with a salad is a way to not only make it beautiful – we’re eating with our eyes, too – but get in some extra veggies. It all comes together with great texture and freshness. Use whatever ingredients you have on hand…and this is definitely a dish that would make a great entertaining dish that keeps the party snack healthy.

Greek Salad Hummus – serves 4 to 6 as a snack or starter – adapted slightly from the True Food cookbook

For the hummus:


  • 2 cans garbanzo beans, rinsed and drained thoroughly
  • 1 large garlic clove, smashed
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon agave nectar
  • 1/3 cup coarsely chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • 101 Cookbooks
Read the whole recipe on Running With Tweezers