Ingredients 1 cup of dried chickpeas OR 2 cups/15 oz of canned chickpeas1 bay leaf (if you started from dried)1/3 cup tahini (HIGHLY recommend the squeeze bottle)2 lemons 4ish cloves of garlic (personal preference)1/4 cup of olive oil (if you want less fat you can go down to 2 TBSP)1/2 cup of watersalt Tools SmallContinue reading “Basic Hummus”
Category Archives: Sauces/Dips
Parsley Pesto
Ingredients2 cups loosely packed flat leaf parsley leaves3 cloves garlic1/4 cup extra virgin olive oil (keep a little more on hand if needed) 1/2 cup raw Parmesan cheeseSea salt and black pepper to tastePinch of nutmeg ToolsFood Processor Combine all the ingredients in a food processor and blend. If the mixture seems too dry addContinue reading “Parsley Pesto”
Tomatillo Salsa Verde
Ingredients2 pounds tomatillos3 jalapeños4 garlic cloves2tsp of olive oil1 medium-large onion2/3 cup fresh cilantro leavessalt to taste ToolsBaking PansOvenFood ProcessorGloves (if you don’t want to have jalapenos on your fingers) Preheat oven to 400 degrees F (204 degrees C) Remove husk from tomatillos and wash as they will be very sticky. Do the best youContinue reading “Tomatillo Salsa Verde”
Lemon Basil Pesto
Guest Blogger: Lori NicholsYields 1 cup Ingredients1/4 cup pine nuts2 cups lemon basil leaves (if you only have regular basil the recipe becomes Basil Pesto instead of – you guessed it – Lemon Basil Pesto)1/4 – 1/2 cup Parmesan (shredded or shred before you use)1 garlic clove1/2 cup olive oil ToolsBlender or Food Processor ToastContinue reading “Lemon Basil Pesto”
Roasted Red Pepper Pesto
Ingredients2 red bell peppers (or 12 – 16 oz jarred roasted red peppers)2-3 cloves of garlic (depending on how much you like garlic)Olive Oil1/2 – 1 cup loosely packed basil leaves1/4 – 1/2 cup of Parmesan cheese ToolsSalt (optional)Baking PanFood Processor To Roast The Peppers (if you are not using jarred) Preheat your broiler. CutContinue reading “Roasted Red Pepper Pesto”
Just The Recipe ... Please! 