A R T S & C U LT U R E
Cooking Out, Dining In Try your hand at these tasty homemade recipes, courtesy of local queer and ally hobby chefs!
Hummus
By
Fadi Kanaan
Ingredients: 30 ounces of chickpeas (canned is fine) ¼ cup fresh lemon juice ¼ cup tahini one clove of garlic, minced few sprinkles of salt dash of paprika, olive oil, and fresh parsley for garnishing
Fadi Kanaan Fadi is a risk manager by day, but spends his free time training and running marathons, cooking, baking, and playing cello. A Bostonian by choice, he tries to explore the city’s culinary scene frequently, but also misses and celebrates his Lebanese roots.
Directions: Bring a 2-quart pot of water to a boil. Add the chickpeas and cook for 10 minutes. Drain the chickpeas in a colander and let them cool to room temperature. Then place the chickpeas in a food processor. Add the lemon juice and process for one minute. Add the tahini, garlic, and salt to the food processor and process for one to two minutes. Scoop the hummus out of the food processor and store in an airtight container. Consume within a week. Serve topped with a dash of paprika, a drizzle of olive oil, and fresh parsley.
“This healthy dish is popular around the world, especially America, despite its low likelihood of being homemade. With a little bit of time and effort, this popular vegan dish can taste substantially more delicious. As a Lebanese native, I take pride in introducing my friends in America to a classic from home.” 110 | Boston Pride 2016
