heather_in_sf
Well-known member
They were like hunky shopping locusts!
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Sunday Six
- Thread starter dawn_mo
- Start date
heather_in_sf
Well-known member
Oh Pat, you are so sweet!
My fridge is stuffed so I'm okay. Everyday is a better day, such an improvement over a week ago. I really appreciate your sweet offer, thank you so much! (((hug))) I'm going to go get all emotional now and express my gratitude to all my friends here who have helped me keep going through all the rough times. Wow. Love you guys...!
My fridge is stuffed so I'm okay. Everyday is a better day, such an improvement over a week ago. I really appreciate your sweet offer, thank you so much! (((hug))) I'm going to go get all emotional now and express my gratitude to all my friends here who have helped me keep going through all the rough times. Wow. Love you guys...!
patbastrop
Well-known member
tee hee - love your mind, Ang! I wish "all-y'all" were there!
Sure! In fact, I used the grater that you sent me a few years ago... Rec: Red Pepper Hummus
I cut way back on the garlic though, and this is just the right amount for me/us.
1 can garbanzo beans, not drained or rinsed
1 clove garlic, grated
1/4 cup roasted red bell pepper (jar), drained and chopped
1 T fresh lemon juice
2 T sour cream (didn't have yogurt on hand)
2 T tahini
pinch white pepper
1 T fresh parsley
drizzle or two of olive oil
more parsley for garnish
Boil beans in their own liquid over medium-high heat for about 15 minutes. While doing that, combine other ingredients (except for olive oil) in a large bowl.
When beans have cooled slightly, process (I used a stick blender) everything together until smooth. Top with more parsley and olive oil. Store in refrigerator for up to 5 days.
I cut way back on the garlic though, and this is just the right amount for me/us.
1 can garbanzo beans, not drained or rinsed
1 clove garlic, grated
1/4 cup roasted red bell pepper (jar), drained and chopped
1 T fresh lemon juice
2 T sour cream (didn't have yogurt on hand)
2 T tahini
pinch white pepper
1 T fresh parsley
drizzle or two of olive oil
more parsley for garnish
Boil beans in their own liquid over medium-high heat for about 15 minutes. While doing that, combine other ingredients (except for olive oil) in a large bowl.
When beans have cooled slightly, process (I used a stick blender) everything together until smooth. Top with more parsley and olive oil. Store in refrigerator for up to 5 days.
patbastrop
Well-known member
It was like Nutella, but called Pate de noisette au chocolat by Richari..
luisa_calif
Well-known member
Never thought of using the stick blender on this! Thanks!