Where getting lost is part of the adventure… and finding your way home a pleasant surprise.


Leftover humus

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

My wife showed me how to make humus. She is extremely camera shy, so there aren’t any photos of her, but take my word for it, she’s just as cute as a bug’s ass. It was nice of her to let me take any pictures at all; she doesn’t get the whole taking photographs of what you eat thing.

“Nobody cares,” she says. “Why do you do that? You don’t even know how to cook. Besides, food is for eating, not for photographing. Everybody knows what I am having for dinner before I do, because you always post it. What’s wrong with you?”

I don’t know. She’s probably right (she usualy is). Want to see some pictures of garbanzo beans in a blender?




  • 1 can garbanzo beans
  • 2 heaping spoonfuls of Tahini
  • 1-2 cloves crushed garlic
  • juice from 1 lemon
  • salt to taste
  • water to suit

Dump a can of garbanzos into the blender. Add enough water to not quite cover the beans, Less is better than too much – you can add more later if you need to. Blend a bit. Use a rubber spatula to stir up any uncrushed garbanzos from the bottom and sides of blender. Add crushed garlic cloves, a pinch of salt the juice from one lemon, and 2 heaping spoonfuls of tahini. Blend to a smooth paste. Taste to see if you need more salt, garlic or lemon juice. Add a little water if needed to adjust the consistency to your taste. Blend some more and that is all there is to it!

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What are you looking for? | cooking | garbanzo beans | humus | middle eastern food | tahini


  1. The Rev

    I like it! I use about 3 times more garlic than you do, and I also toss in a SOLID three finger pinch of Chipotle powder, to add some smoke and goodness. I also use smoked sea salt, because of the same reason.

    • Vernon Wade

      Thanks, Wayne. More garlic is always more better, and the smoked salt and Chipotle sounds good, too.


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