INGREDIENTS 1- 15-ounce can chickpeas, also called garbanzo beans 1/4 c fresh lemon juice 1/4 c tahini (sesame paste) 1 medium sized clove of garlic 2 t unrefined olive oil 1/2 t salt 1/2 t ground cumin 2 to 3 T water Dash of ground paprika for serving, and drizzle with olive oil
In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture.
Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Adding the Chickpeas
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Dash of ground paprika for serving, and drizzle with olive oil and serve with rice crackers or rice cakes or gluten free sandwich wraps or nori sheets!
Nightshade Free Roasted Veggie Pasta Sauce, with Spiralized Zucchini Pasta
You can often buy spiralized veggies at whole foods and Trader Joe's these days! The world is catching up with us! INGREDIENTS 4 cups chopped butternut squash 2 cups chopped carrots 1 chopped red onion 1 cup sliced celery 1 cup chopped red beets 2 T melted coconut oil 1 t salt + 1/4 teaspoon salt 1 T fresh diced garlic 1/2 t dried basil 1/4 t Italian seasoning 1 T apple cider vinegar
Preheat oven to 400 degrees
In a large roasting pan (I use a large glass Pyrex) combine the chopped butternut, chopped carrots, chopped red onion, chopped celery, chopped red beets, 2 tablespoons melted coconut oil, 1 teaspoon salt, and fresh garlic. Mix all the ingredients together and roast for 40 minutes. You want the veggies to sort of caramelize – this provides a nice sweet flavor to the sauce.
Transfer all the veggies into a blender. To the blender also add the additional 1/4 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon Italian seasoning, and the apple cider vinegar. Blend until smooth and everything is well incorporated.
Serve immediately or warm on the stove top.
Stuffed Portobello Mushrooms
INGREDIENTS ¼ cup pine nuts 2 small cloves minced garlic 1/2 cup fresh basil, chopped 1 tablespoon lime or lemon juice 1 cup chopped jicama ¼ cup diced cucumber 2 tablespoons sesame seeds 6 Portobello mushrooms
Place garlic, cucumber, basil, pine nuts lemon or lime juice, into a food processor and chop until well mixed.
Remove any built-up mixture from the sides of the blender and repeat the process until a very fine mixture has formed.
Next add in the jicama and pulse a couple of times lightly to chop it up and distribute into the mixture.
Scoop this into the top of the mushrooms with stems removed and then place on a baking sheet and put in the oven at 350 degrees for 15 or so minutes until cooked through and soft.
Turmeric Roasted Cauliflower
INGREDIENTS 1 teaspoon coriander seeds 1/2 teaspoon white peppercorns 1/4 cup olive oil 1 tablespoon minced garlic 2 teaspoons turmeric (ground) one head of cauliflower, cored and broken into small florets sea salt 1/4 cup chopped cilantro
Preheat oven to 400 degrees.
In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.
Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.
On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat, season with salt and roast for 25 minutes until tender.
Put in a serving bowl with cilantro and toss well, serve hot or warm.