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lifesambrosia.com

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deliciouslittlebites.com

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artandthekitchen.com

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chefnotrequired.com

DISCLOSURE POLICY This policy is valid from 05 April 2018. This blog is a personal blog written and edited by me. For questions about this blog, please contact me info[at]chefnotrequired[dot]com, which will come direct to

rasamalaysia.com

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thirstyradish.com

Lately I’ve been craving versatile dishes including this hummus that serves as an appetizer, side dish, or flavorful addition to your main meal.  Lemony and bright, which is the way I love it, the recipe can be adapted if you prefer less citrus.  Hummus also has the benefit of giving you plenty of plant-based protein from chickpeas and tahini, making it a great dish to add into your weekly rotation.  Serve it with pita chips and vegetables or round out a nice board with grape leaves, olives, roasted peppers, and the like.  The possibilities are rather endless, and I also suggest using it as a delicious sandwich spread. For the simplest preparation, this recipe uses canned chickpeas, and one extra step makes them incredibly creamy in less time than it takes to cook dried chickpeas.  The quick method also ensures you can have this on the table soon after the mood for it strikes. Ingredients 2, 15-ounce cans chickpeas½ teaspoon baking soda3 large lemons, divided3 garlic cloves, minced6 tablespoons tahini½ teaspoon kosher salt plus additional⅓ cup extra-virgin olive oilOptional toppings: chopped kalamata olives, paprika, crunchy seed blend When making this recipe, I recommend using a food processor for the best results.  Alternately, a high-powered blender can be used, but depending on the strength of your equipment, the chickpeas may not get processed quite as well. How to Prepare the Chickpeas For the smoothest texture, I start with canned chickpeas then simmer them briefly with baking soda before removing plenty of skins that get loosened during the cooking process.  Since the mood for hummus often strikes quickly, this process softens the chickpeas to a consistency that is perfect for processing. Rinse the chickpeas in a sieve under cold water then add to a pot. Cover with a couple inches of cold water, add the baking soda, and bring to a boil.  Once boiling, reduce heat to maintain a simmer and continue cooking for 20 minutes. Strain the chickpeas, rinse under cold

theveganlarder.com

Easy Vegan Recipes for everyone! Summer Recipes The Latest Recipes browse by category Hey, I'm Louise-Claire! Welcome to my kitchen! Here you will find

simplyrecipes.com

Simply Recipes is here to help you cook delicious meals with less stress and more joy. We offer recipes and cooking advice for home cooks, by home cooks. Helping create “kitchen wins” is what we’re all about.

cookingclassy.com

The best autumn chicken salad! Loaded with crisp apples, crunchy pecans, lots of chicken and fresh flavorful rosemary. Plus it's made healthier!

gbskitchen.com

Easy, from-scratch recipes made with love. GB (Betty Streff) shares comfort-food mains, sides, homemade breads, and classic desserts — plus a few handy kitchen tips along the way.