Amador Vintage Market
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Amador Vintage Market: Beth Sogaard Catering, Specialty Foods, Wine Bar, Deli

Amador Vintage Market

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Amador Vintage Market: Specialty Foods, Wine Bar, Deli


Start your adventures in wine country with a stop into Amador Vintage Market, home to Beth Sogaard Catering and so much more. With its selection of specialty foods, wines and kitchen gadgets, you are sure to find your basket full of goodies upon check-out.


Located in the heart of historic downtown Plymouth, Amador Vintage Market has delighted guests for almost 15 years. Locals and visitors alike stop in daily for snacks, picnic lunches and to-go menu items. The deli provides the finest selection of home-style salads, charcuterie, artisan cheeses, desserts and coffees.


Stay for a glass of wine or take a bottle to go from the selection of carefully curated wines, featuring both the local region and beyond.


Don’t forget to take home some of Beth’s famous Hummus and Pita Chips. Or try your hand at her recipe at home.



Delicious traditional hummus
Delicious traditional hummus

Traditional Hummus

  By Beth Sogaard  ,

May 2, 2017

This delicious hummus is a wonderfully healthy snack or a great addition to a party platter.

  • Yields: 12 servings (1 pint)


28 oz. garbanzo beans, drained, liquid reserved

1 tbsp garlic, minced

1/4 cup extra virgin olive oil

1 tbsp lemon juice

1/4 bunch Italian parsley, chopped (tender stems ok)

1/8 cup tahini (sesame paste)

3/4 tsp cayenne (or to taste)

2 tsp ground cumin

1 tsp kosher salt (or to taste)


1Put beans, garlic, olive oil and lemon juice in the work bowl of a food processor and puree until fairly smooth, adding in the reserved garbanzo liquid a little at a time if needed.

2Pulse in remaining ingredients just to blend - you don't want to purée the parsley and turn the hummus green.

3Taste and add more lemon, salt or cayenne to taste.

Serve with crisp vegetables, pita bread or chips. This looks nice with a drizzle of olive oil and a few garbanzo beans on top. You can even add some lemon zest or fresh parsley for extra flavor and color.




AUTHOR - Beth Sogaard

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