Today seems to have turned into a kitchen day. You know, one of those days you spend cooking and whipping up some elaborate dishes. Well I don't know how elaborate my cooking is today but as soon as I came downstairs I started cooking. Maybe it all started last night right before bed because I had to soak my beans. I soaked one cup of chickpeas and 2 cups of black beans with the intent to make hummus and black bean soup. Bryn's brother and his wife just had a baby last week and I promised that I would stop by on my way home from work on Tues to drop some food off for them, ya I'm that nice. So more then half of the soup will go to their house and I doubt there will be enough hummus left to take by Tues. I hope they like beans because I'm planning to make a batch of baked beans tomorrow too.
I'm really excited about the hummus because I haven't had any in a long time. I bought these delicious wheat free, gluten free crackers made from rice and seeds and I think they'll taste great with the hummus. They're called Mary's Gone Crackers herb flavour. I was never a fan of hummus until I started making it myself, I think my hummus is the best if I do say so myself. Here's my version...
Joanna's Hummus
I really love the lemony flavour and always get rave reviews from family and friends. This recipe halves perfectly when you only need a small portion.
4C canned (drained) or cooked drained chickpeas
2 lemons, zested and juiced
4 tbsp tahini
1/4 -1/2 C olive oil
2 garlic cloves, chopped
1/4 tsp cumin
salt & fr gr pepper to taste
Put all ingredients in the food processor, just use 1/4 C olive oil at first you can add more as your mixing it, and give it a whiz until desired consistency adding more oil if needed.
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