@cothar Definitely cook the chickpeas. Even out of a can - boil them in about a can's worth of water for 20-30 minutes. Processing cooked chickpeas makes a much smoother, creamier hummus.

My mother has passed along a great recipe. http://nomonthis.com/2009/11/02/potato-leek-soup/ I'm not sure where it came ...

I use a mandolin slicer on the eggplant then spread a mixture of ricotta, mozzarella, fresh basil, oregano and a little salt and pepper. Roll up the eggplant and use toothpicks to secure the "roll-...