Rustic Bakery Opening and Meyer Lemon Chickpea Spread Recipe

30 Aug


This Friday, August 30th!

Original Location Re-Opening Post-Remodel and Expansion

It’s the story behind the motivation to create a food experience that is uncomplicated but has an added touch and that showcases the best of seasonal ingredients that make restaurants like Rustic Bakery the real deal.

Owner Carol LeValley first started using organic flour in her breads because she thought it improved the flavor. After reading more about organic farming practices, she came to understand what an impact it has not just on taste but on the planet. This reinforced her decision to source local, organic ingredients as much as possible with recipes that are her own or are developed from sources that suit her high standards. She enjoys that her cafés have become neighborhood gathering spots where wholesome food generates enthusiasm and connection.

Rustic Bakery

Bakery Bliss

If you live in Marin, chances are you’re already familiar with the Rustic Bakeries. The plan for the original site on Magnolia in Larkspur was to make it an outlet for distributing the now widely available handmade toasted flatbreads, but when Ms. LeValley and her husband Josh Harris bought the former wine bar, they felt they couldn’t let the professional kitchen and restaurant space go to waste.
Rustic Bakery Sourdough Crackers

Sourdough Flatbread in Various Flavors

Eight years later, she has applied her philosophy to find the freshest and best ingredients and keep the preparation simple to create a booming business with three locations. And she has used her background in art and fashion design to create warm and inviting spaces where Almond Croissants, Berry Scones and Honey Whole Wheat Bread overflow in baskets behind the counter.

Berry Scone and Kouign Amann

The retail product line of flatbreads on which it all began includes Sel Gris Flatbread, Savory Cheese Coins, Tart Cherry Pan Forte Crostini, Cacao Nib Cookies and the incredible Vanilla Pecan Granola.Here’s a sneak peek at the newly remodeled space.

DSC_0244 - Version 3_optExpanded Serving Counter

Rustic Bakery Remodel and ExpansionCommunal Table and Wrap Around Window Bar

Ms. LeValley kindly has shared her recipe for Meyer Lemon and Chickpea Spread, a bakery favorite. See you Friday!

Rustic Bakery Meyer Lemon and Chickpea Spread

Rustic Bakery

Meyer Lemon Chickpea Spread


  • 2 Garlic Cloves
  • 1/2 Bunch Cilantro, Stemmed
  • 2 Cups/16 Ounces Cooked Chickpeas
  • 2 Lemons, Zest and Juice
  • 3/4 Cup Tahini
  • 1/4 Cup Water
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Pepper


  1. Mince garlic in a small food processor.
  2. Add cilantro and process.
  3. Drop in remaining ingredients.
  4. Process until very smooth. Add water if needed.
  5. Serve with Rustic Bakery Flatbreads.
Note: Dip will keep for one week in the refrigerator. Bring to room temperature before serving and top with additional olive oil.

3 Responses to “Rustic Bakery Opening and Meyer Lemon Chickpea Spread Recipe”

  1. Deborah Finzen August 30, 2013 at 3:55 am #

    Yum! We are so happy Rustic reopens tomorrow, We have really missed it. I’m thrilled they’ve added more tables…the remodel looks great!

  2. Batta Bing August 30, 2013 at 9:39 pm #

    Great post! Cool you were able to get advance access too.

  3. Carolyn Jensen September 18, 2013 at 11:19 pm #

    Hi Leanne. Deb told me about your blog at lunch (Rustic no less!) today. I LOVE this spread and am soooooo glad to have the recipe now. Thanks!

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