JANET'S BIG ADVENTURE
- Janet Jergins
- “It's good to be just plain happy, it's a little better to know that you're happy; but to understand that you're happy and to know why and how and still be happy, be happy in the being and the knowing, well that is beyond happiness, that is bliss.” Henry Miller
Thursday, October 29, 2009
Hummus with Chimichurri Garnish
2 16 oz. cans of garbanzo beans
2 T. bean juice
1/3 cup tahini
1-2 tsp. minced garlic
1 tsp. salt
2 lemons, juiced
1 T. Chimichurri Sauce (recipe below)
1-2 T. olive oil
Processs first seven ingredients in a food processor or blender, adding a stream of olive oil until the mixture is smooth and creamy. Top with paprika and Chimichurri Sauce to taste.
3 Tbsp. red wine vinegar
1 Tbsp. dried red peppers
2 lg bunches frehs cilantro, coarsely chopped (about 3 cups)
1/4 cup vegetable oil
2 tsp. dried oregano
1/4 tsp. salt
Process vinegar, next 5 ingredients and 2 Tbsp. water in food processor 5 to 10 seconds, or until cilantro is finely chopped.
Can store in air-tight container for up to three days.