Perfect Hummus

Most people think throwing a can of chickpeas into the food processor or blender along with the other ingredients yields hummus “just like mom used to make” (if you’re from the Middle East!)  But not so…here’s a tip (or two) : Dried peas that you cook yourself yield smoother hummus than canned.  Yes, a bit more work (like 5 minutes) but worth it.  AND the REAL tip of the week… did you know that you need to peel them after you cook them (an easy task but time consuming) in order to get that silky smooth texture?  NO WORRIES!  Go to your Middle Eastern or Mediterranean market and buy dried chickpeas called  Chana Dal – they already have the skins removed!  To order hummus from our menu, go to www.lulasforlunch.com Happy cooking, Lula

We have a New BBQ Sauce!

I am pleased to announce that in addition to our Tico (Costa Rican) Southern (South Carolina) , Piri Piri (Portuguese) and Kalua (Hawaiian) BBQ Sauces, Lula (that would be me!) has perfected the Kentucky Black Bourbon BBQ Sauce!  Next time you’re ordering try this one! YUUUUuuuummmmmmmmm.   You can find many other sauces on our menu at www.lulasforlunch.com   Happy slurping, Lula