Recipes for those who have asked

Here is the link to the recipe I used for hummus. Wendy, the hummus I made and photographed also had some black beans mixed in for flavor (with black beans on the top for decoration, like Sabra does ;) ) so that may account for the weird look of it. It was darker than store-bought hummus. There are so many other things that you can put in hummus, but I have been too busy baking breads and doing crafts to try (that and I need to make some more tahini sauce).

http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

Also, this is what I used for making my pita bread. It really did take about 3 hours to rise, so do this when you have time for it to sit around. Not a bread to be rushed!!

http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm

Lastly, the baguette recipe comes from Mollyariotti (if you don't know who she is, then you must NEVER read my blog) and her mom, Maggie (also known to my kids as Mommyariotti, I am not joking, that is what they call her.)

4 cups flour, 1/4 tsp yeast (use more than that!), 2 tsp salt, 2 cups warm water. Mix together until just mixed, over mixing will make the bread tough. Rub olive oil into a clean bowl and place the dough inside, then pour olive oil over the dough. Cover with Glad wrap, put in a warm spot, and let rise until it reaches the top of the bowl. Take the dough and separate and shape into 2 baguettes and place them in a baguette tray lined with parchment paper. Cover with Glad wrap that has been oiled and let rise again. You'll know when it is ready. Bake in a 450 oven for 25 minutes. Turn the oven off and slide the baguettes onto the oven rake and let them stay for 15-30 minutes to crisp the bottom. Yummy!!!