| HUMMUS | WHOLE WHEAT YEAST BREAD |
| 2 cups chickpeas (or 1oz can) | 4 tsp dry yeast |
| 1/4 cup sesame tahini | 1/4 cup 110 deg H2O |
| 2 tbsp cold water | - mix 5 min, then wait - |
| 2 tbsp lemon juice | - add 105 deg F 1 cup milk - |
| 1/2 tbsp ground cumin | - add 1 cup 105 deg F H2O - |
| 3-4 cloves garlic | 2 tbsp butter |
| 1-2 tbsp olive oil | 2 tbsp sugar |
| salt as needed | 1 tbsp salt |
| - mix w/ yeast - | |
| MUFFINS (base) | - add 2 cups flour (1:1 white/wheat) - |
| 2 cups all purpose flour | - mix by hand for 1 min - |
| 1 tbsp baking powder | - add remaining flour slowly - |
| 1/2 tspn SALT | - knead 10 min - |
| - mix together - | - transfer to oiled bowl, let rise for 60-90 min - |
| 2 large eggs | - knead briefly, let rise for ~60 min - |
| 1 cup milk or cream | - grease pan, seam side down in pan - |
| 2/3 cup sugar | - cover w/ oiled plastic wrap, let rise for ~60 min - |
| 4-8 tbsp warm melted butter/oil | - heat over to 450 deg F - |
| - mix together - | - bake for 10 min, decrease to 350 deg F - |
| - bake for ~30 min or more - | |
| GUACAMOLE | - cool completely - |
| 2 ripe avocados | |
| 1 small onion | |
| 1 clove garlic | |
| 1 small tomato | |
| 1 fresh live/ 1/2 lemon | |
| cilantro, as needed | |
| salt and pepper, as needed | |
| -cut veggies finely, blend together | |