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We’ve instituted a “meatless meal” once a week and one of our family favorites is a middle-eastern meal – falafel and hummus.  Falafel and hummus are both made of chickpeas, a great source of protein.  After you make this hummus, see the recipe for falafel HERE.


1 (14.5 oz) can of chickpeas/garbanzo beans, drained (save the juice to thin the hummus to desired)
2 rounded Tbsp tahini sesame paste
a drizzle of extra virgin olive oil
1/2 tsp crushed red pepper flakes
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, crushed
Course salt
1/2 lemon juiced

Mix all ingredients in the food processor. Refrigerate for at least an hour before serving. You can even make this the day before you need it to save time and let the flavors meld. Serve on falafel or on pita chips.