This is our post-waffle-breakfast mid-day meal. It came together quickly...I had leftover cooked chickpeas on-hand in the fridge, and all they needed was a bit of lemon juice, olive oil, salt, garlic and parsley to transform into to this bright and filling dip. I think that this would be a good way to start prepping meals for the week...hummus is as delicious with crudites as it is on toast or in a sandwich. P.S I ran out of tahini...turns out hummus doesn't really need tahini...now we know. Enjoy! Ingredients 2 cups chickpeas, cooked 1 teaspoon salt 1/4 cup lemon juice 1 teaspoon sugar 2 tablespoons olive oil 1/2 cup fresh parsley leaves Beans 1 pound Green Beans Directions To begin, boil 1 quart of water over medium heat. Trim the green beans to remove the top and tail, and rinse. Add to the boiling water and cook for no more than 1.5 minutes. Drain and put into a bowl of ice water. Add more ice and drain as needed to keep the temperature as low as possible. Let sit for 5-10 minutes until chilled. To make the hummus, add all ingredients to a blender. Pulse until it reaches the desired consistency. Taste and add salt or sugar of lemon juice as needed. Serve with a dash of olive oil and the green beans on the side.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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