Me and my sister Marlo cooked for family and friends on Mother's Day and fearlessly tried out some new recipes (family will always love your cooking just for attempting, right?). Most of the preparing was managed to be completed before anyone got to our house, so it was after they tried our creations (and liked them) that we then admitted we made them-ha!
Days like this are the best. The house filled with evening sun, laughter, country music and the occasional snap of dad's finger as he aimlessly whistles mom's favorite radio tunes!
3 cans chickpeas, drained, liquid reserved
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Trocomare, spicy herb seasoning salt
Sea salt
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Trocomare, spicy herb seasoning salt
Sea salt
Serves a "party size" amount.
In a blender add chickpeas, garlic, olive oil, lemon and a pinch of sea salt. Blend on low speed, if necessary gradually add reserved bean liquid, increase speed and blend until consistency is as desired. Add a few shakes of Trocomare then blend and repeat until it tastes good to you!
Refrigerate for about 30 minutes-an hour.
Refrigerate for about 30 minutes-an hour.
Add a spoon full of plain non-fat Greek yogurt on top (not necessary) and dip with raw veggies, pita chips, or any other finger food.
Skinny Crisps (made with almond and chickapea flour), are a perfect low-carb option and taste great with hummus. You can find Skinny Crisps and Trocomare at Whole Foods.
So much fun cooking! Really though the hummus turned out awesome! You totally are dialed in to the trick, keep tasting through the process and adjust where needed. That's why we are better at cooking than baking! haha
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