When you stumble upon something good, you just have to share, and share I will. We were visiting our son in San Francisco and discovered one of his favorites recipes, (not to mention his wife loves when he’s creating his masterpieces). It was literally so amazing I had to take home his ideas and play in the kitchen. After a few fun twists and turns, I think I have come up with a hearty spin off, all the while retaining the fantastic flavors. Each of the sixteen 1/4 cup servings are only 87 calories, 8.5g carbs, 1.5g fiber, 7g net carbs, 3.4g protein and 4.4g fat. Have I peaked your curiosity yet…follow along and see how we Alexanders do things!
Ingredients for sixteen 1/4 cup servings~
1 cup dry Garbanzo Beans (sub with 2 cans)
1 cup reserved simmered Water
1/2 cup Tahini
1 cup Lemon Juice
1 Tablespoon chopped Garlic
1 Tablespoon Cumin
Salt, as desired
Soak Beans overnight covered in water, drain and add Beans to pot, cover with water and simmer for 2 hours, drain but reserve 1 cup of Water. Add Beans and reserved cup of Water to food processor, along with remaining ingredients, blend til smooth, store in fridge, serve over roasted veggies, as a salad dressing or your favorite dip. Enjoy :)
PS. I roast Sweet Potatoes, Red Onion, Brussels Sprouts, Cauliflower, Kale and Red Bell Pepper, toss with scant amount of Olive Oil and spread on lined cookie sheet, I add Potatoes and Onion first for 10 minutes at 400, then add Brussels and Cauliflower for another 30 minutes, stirring half way thru, then add Kale and Bell Pepper for another 5 minutes.
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