Monday, June 29, 2009
Where to start?
Friday, June 26, 2009
Finally back!
Wednesday, June 17, 2009
Monday, June 15, 2009
Twins?
Friday, June 12, 2009
Tomato Basil Hummus
2 cups chickpeas, drained and rinsed, or soaked if using dried
1 can (15 ounce) whole, peeled tomatoes
2 tablespoons of tahini
2 ½ tablespoon fresh lemon juice
2 1/2 tablespoon olive oil
1/4 teaspoon cumin
1 clove of garlic, crushed
1/2 teaspoon salt
2 ½ tablespoon basil, chopped
Preparation:
In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.
Now as some of you know I have a hard time following recipes exactly as written. So of course I modified this one as well. I used a can of stewed tomatoes, saved the drained liquid if case i needed it, used dried basil, and no tahini. It worked great and is very delicious!
Aunt Beth got me thinking that I could make hummus ever since she brought some homemade hummus that a friend had given her when her clan stayed with us. Thanks for the idea Aunt Beth!
Bandaddy is coming!!
See you in a little bit Bandaddy!!!