Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Hummus for The Diva and the Housewife

Hummus for the Diva on the go
You don’t always have the time to prepare extravagant meals or snacks; so I have created this super-easy-to-make hummus recipe for those of us that are short on time, but big into scratch.
1 can chickpeas, drained

2 tbsp tahini

2 garlic cloves, minced

juice of 1 lemon

1 tbsp olive oil

1/2 tsp salt

water as needed

Add all ingredients together in a food processor. Process until smooth, adding tiny amounts of water as needed. Serve with toasted pita or your favorite veggies!
Easy-peesy lemon-squeezy!

Roast Tomato and Chickpea Puree
This recipe is to die for; whether you are making this as a between meals snack or hosting a dinner party… all will be impressed and it doesn’t even take long to prepare! You spend less time in the kitchen and more time on your hair, and still look like a natural-born Suzy Homemaker.

1 can of chickpeas

1/2 onion, chopped

1 bay leaf

3 roma tomatoes

3 tbsp olive oil

2 cloves of garlic, crushed

2 tbsp lime juice, or 1 tbsp lemon juice

1 tsp sugar

2 tbsp fresh basil

1 tbsp Parmesan cheese

sea salt to taste

Drain the chickpeas and cook them in boiling salted water with onion and bay leaf for 30 min. Drain, remove the bay leave and reserve 1/4 cup of liquid.
Preheat your oven to 400 degrees F. Cut the tomatoes in halves, sprinkle with sea salt and drizzle with 1 tbsp oil. Bake in the oven for 30-40 min or until the tomatoes are very tender.

Allow the tomatoes and chickpeas to cool a little, and place into a food processor. Add garlic, the citrus juice of your choice, sugar 2 tbsp olive oil and process until smooth (adding reserved liquid as necessary).

Stir through fresh basil and parmesan cheese and serve with toasted pita or tortilla chips.

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