Gina likes to snack. She also enjoys cuisine with different flavors and spices. She loves Mexican, Thai, and Ethiopian food, among many others. We both love spicy foods.
Today she dropped a bomb on me. I asked her what types of food are turning her off, and she responded with spicy foods and meats rich in flavor. I was prepared to make her a Moroccan inspired chicken dish and then put on the brakes.
She really likes hummus, which is great because they are high in folic acid and fiber. This recipe is the less spicy version of our normal hummus as I put cayenne pepper and quite a bit of cumin (this recipe contains half of the cumin I normally use). This original dip goes great with crackers (both of our Moms recommended Gina keep crackers in her purse to keep a settled stomach). Fresh parsley and lemon juice replace the heavier spices and create a lighter finish.
Recipe:
1. 1 16 oz can of garbanzo beans, rinsed and drained
2. 2 cloves of garlic, roughly chopped
3. 1/2 tsp ground cumin
4. quarter cup of lemon juice
5. 2 Tbsp fresh and chopped parsley
6. salt and pepper to taste
7. olive oil
Place all of the ingredients, except for the olive oil, salt and pepper, in to a food processor. Pulse several times until the mixture is mealy in texture. Turn the food processor on, completely, and drizzle the olive oil until you have a very smooth consistency. Add salt and pepper to taste.
Enjoy this creation with crackers, carrots, celery, pita, or whatever you like. The fun is using the food processor and turning something from canned bean in to a creative and tasty spread. Its a lot of fun and very easy to make.
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