I'm going WAY off topic again rather like I did with my kombucha post. Let's face it, a well rounded journey isn't entirely about spirituality. lol These are some favorite recipes I make that I was sharing with a friend tonight and thought...what the hell...I will share it here too. Pictured below...Front Row: Black Bean Mango Dip, Baba Ghanouj (recipe not below). Second Row: Hummus, Guacamole. These were served at my daughter's second birthday party. Raw vegetables are delicious dipped in the hummus. Warm pita bread was cut into triangles as well. Tortilla chips were served with the guacamole and black bean mango dip.
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Oktobre's Hummus
2 cans chick peas
3/4 cups tahini
1 teaspoon salt
1 Tablespoon cumin (ground)
2 Tablespoons olive oil
1/3 cup water
4 to 6 roasted garlic cloves
Juice of 1 to 2 lemons
I use roasted garlic as I find the fresh crushed garlic in most hummus recipes too strong for my taste preferences. To roast garlic, heat oven to 375 degrees. Peel garlic, place on aluminum foil, drizzle olive oil on top and gather the aluminum allowing for venting. Bake for 30-35 minutes.
I also use more lemon than most recipes as I prefer a lemony hummus.
Combine all ingredients in a food processor (or blender) and blend to desired texture.
1 can black beans (rinsed and drained)
1 fresh jalapeno (chopped into small pieces)
Juice of 1 lime (use 2 limes if they are very small)
1/2 red onion (diced)
1 Tablespoon cumin (toasted and ground)
1 teaspoon salt (more or less according to taste)
3-6 Tablespoons chopped fresh cilantro
Combine all ingredients and mix well.
Serve with tortilla chips. This dip is also very tasty on fajitas and tacos.
Oktobre’s Guacamole
2-3 ripe avocados (diced)
2-3 ripe tomatoes (diced)
Juice of 1 lemon
2 teaspoons ground cumin
1 teaspoon salt (more or less according to taste)
1 Tablespoon chopped jalapenos (the jarred variety)
3 Tablespoons chopped cilantro
Combine all ingredients in a medium sized mixing bowl. Stir gently. Unlike traditional guacamole, you want large chunks of avocado to be visible in your dip.
Serve with tortilla chips. This dip is also very tasty on fajitas and tacos.
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Oktobre's Hummus
2 cans chick peas
3/4 cups tahini
1 teaspoon salt
1 Tablespoon cumin (ground)
2 Tablespoons olive oil
1/3 cup water
4 to 6 roasted garlic cloves
Juice of 1 to 2 lemons
I use roasted garlic as I find the fresh crushed garlic in most hummus recipes too strong for my taste preferences. To roast garlic, heat oven to 375 degrees. Peel garlic, place on aluminum foil, drizzle olive oil on top and gather the aluminum allowing for venting. Bake for 30-35 minutes.
I also use more lemon than most recipes as I prefer a lemony hummus.
Combine all ingredients in a food processor (or blender) and blend to desired texture.
Oktobre's Black Bean-Mango Dip
3 ripe mangoes (diced into small pieces)1 can black beans (rinsed and drained)
1 fresh jalapeno (chopped into small pieces)
Juice of 1 lime (use 2 limes if they are very small)
1/2 red onion (diced)
1 Tablespoon cumin (toasted and ground)
1 teaspoon salt (more or less according to taste)
3-6 Tablespoons chopped fresh cilantro
Combine all ingredients and mix well.
Serve with tortilla chips. This dip is also very tasty on fajitas and tacos.
Oktobre’s Guacamole
2-3 ripe avocados (diced)
2-3 ripe tomatoes (diced)
Juice of 1 lemon
2 teaspoons ground cumin
1 teaspoon salt (more or less according to taste)
1 Tablespoon chopped jalapenos (the jarred variety)
3 Tablespoons chopped cilantro
Combine all ingredients in a medium sized mixing bowl. Stir gently. Unlike traditional guacamole, you want large chunks of avocado to be visible in your dip.
Serve with tortilla chips. This dip is also very tasty on fajitas and tacos.
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