recipes and tips for better living

Sunday, September 25, 2016

5 minute dish: Moroccan Hummus, Olives, & Garden Greens

Because sometimes you want good food fast.

Moroccan Hummus:

15oz cooked garbanzo beans (if using canned, rinse well and drain)

1 tsp coconut oil
1 tsp sesame tahini
1 Tbsp plus 1 tsp Tagine Spices*
1/4 tsp Penzey's Hot Curry Powder**
Juice from 1/2 a lemon
1/8 tsp sea salt
4 oz water
1 Tbsp honey

Blend all of the ingredients in a food processor until smooth.

*The tagine spice i used is a combination of ginger, paprika, cinnamon, cumin, cayenne, and saffron
**Hot Curry Spice is a combination of turmeric, cayenne, coriander, ginger, cumin, fenugreek, white pepper, cinnamon, fennel, nutmeg, cardamom, cloves, and tellicherry black pepper.

Serve hummus topped with toasted sesame seeds and plate with black olives and a quick green salad. Pictured: greens, avocado, tomatoes, lemon juice, living intentions ayurvedic spiced pumpkin seeds (also available in bulk at West Coast Whole Foods Markets), and seed salt available at the san diego little italy's farmer's market (combo of ground seeds, superfoods, nutrition yeast, and mineral salts, ingredients as listed in picture below.  You could easily grind up your own special blend at home.)


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