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Hummus: 

1-2 cloves garlic

A handful chopped parsley

2 chopped scallions 

1 can chickpeas

¼ cup chickpea liquid

2 tablespoons tahini

¼ cup lemon juice

½ teaspoon salt

2 tablespoons olive oil

Pinch of paprika

1. Put garlic, parsley, and scallions in a food processor or blender, and mince. 
2. Add chickpeas, tahini, lemon juice, and salt, and puree
3. Sprinkle paprika for serving

Blueberry cornbread: 

Butter for the pan

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

½ teaspoon baking soda

⅛  teaspoon salt

1 cup buttermilk 

1 egg

¼ cup sugar 

¼ cup melted butter

1½ cups fresh or frozen blueberries 

1. Preheat oven to 350 degrees. Grease an 8-inch square pan with butter. 
2. Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients and sugar separately. Stir in the wet mixture to the dry, until combined. Stir the blueberries into the batter. Spread into the prepared pan. 
3. Bake for 20 minutes, or until the center is firm. 

Snickerdoodles: 

⅓ cup butter

⅔ cup sugar

1 egg

1 teaspoon vanilla

1⅔ cups flour

1 teaspoon baking soda

½ teaspoon salt

Cinnamon-sugar topping:

¼ cup sugar

1 tablespoon cinnamon

1. Preheat oven to 350 degrees. 
2. Beat the butter and sugar together.
3. Add the egg and vanilla and beat until smooth.
4. Add the flour, baking soda, and salt, and mix again.
5. Mix the sugar and cinnamon topping. 
6. Shape the dough into balls and roll in the topping.
7. Put the balls on a baking sheet. Press down until thin. 
8. Bake for about 10 minutes. Cool on a rack.