Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped.
Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth.
With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.
he refrigerator covered and sealed for only 1 day. ) (Then
ok the veal, in batches, for about 2-3 mins, or
0 mins.
Meanwhile, for the chili garlic mayonnaise, blend or process
For the Roasted Garlic Glaze:
Preheat the oven
FOR THE HERBED GARLIC SAUCE:.
Place the basil, garlic, mint, salt, pepper, and
For the beans: Rinse beans and
uly light, smooth, and creamy hummus, you must peel the chickpeas
see my recipe for Michael's Israeli Tahina Sauce (
Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.
For Hummus:Mix all ingredients together in a food processor.
Put Corn Salsa on top, Cover, then chill until ready to serve.
Corn Salsa: Put all ingredients into a medium-large sauce pan.
Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.
Put on top of finished Hummus.
minutes. Drain and refrigerate for 10 minutes.
Combine cashews
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
iece of chicken. Divide the hummus between the breasts. Sprinkle each
Put all ingredients into a food processor and blend until smooth.
Chill in a covered container.
Garnish with parsley.
Optional ingredient: add a small clove of garlic when you process this in the food processor.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Combine black beans, cilantro, lime juice, jalapeno pepper, sesame oil, garlic, cumin, paprika, and cayenne pepper in a food processor or blender; blend until smooth.
Place the chickpeas and lemon juice in a food processor and process until smooth.
Add the tahini, harissa, garlic, parsley, and salt.
Drizzle water in while processing until the desired consistency is achieved.
Process until smooth and well blended.
Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
Serve chilled or at room temperature.
30 minutes and test for doneness WITHOUT removing tinfoil. Using a
se my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook