Homemade Hummus

Hummus is one of the ultimate quick lunch or dinners for summer.  It’s cool and refreshing and surprisingly easy to make your own.  Here’s how you do it:

From Iherb: chickpeas, cumin, tahini paste

From the regular supermarket: salt, olive oil, fresh garlic, lemon juice (freshly squeezed is best).

Soak the chickpeas overnight and then bring to a boil.  Cover and let cool.  They should be cooked, but if not, bring to a boil one more time.

Then, mix up everything in the blender, going easy on the spices until you do your first taste test. Adjust ingredients to taste.

Serve with bread, crackers or fresh veggies like cucumber and carrots.


1. If it’s difficult to blend, add some more olive oil or lemon juice.  DO NOT under any circumstance add milk or any other such crazy thing.

2. You need to add LOTS of lemon juice and salt.  This is how to make it extra delicious.

3. Make sure your chickpeas are cooked well so it’s smooth.

4. You can keep it in the fridge for 4 or 5 days.  I wouldn’t freeze it though.

5. People love homemade hummus but it’s hard to get in Korea.  You’ll be the most popular girl or boy at the party if you bring some.




Stove-top Popcorn

imagesStove-Top Popcorn is one of the cheapest, quickest snacks you can make.   And it’s really easy too!  Here’s how you do it:

1. Get a thick-bottomed pot with a lid.

2. Put some oil  into it, enough to cover the bottom.  I use canola oil for best results.  Olive Oil does NOT work well.

3. Put some popcorn kernels in, turn on the heat to medium and put the lid on (I order my kernels from Iherb).

4. Listen carefully and when you hear popping, shake it every couple seconds so that it doesn’t burn.  When the popping stops, turn off the heat and add some salt.

5. Enjoy!  My friends love this stuff and it always dissapears in about 10 second at a party.