Hummus

Hummus

Kalamata:

6 oz jar (drained & separated ) kalamata olives
2 Tbsp grapeseed oil
1/2 cup tahini paste
2 1/2 Tbsp lemon juice
1 garlic clove (peeled)
2 cans garbanzo beans (drained)
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup water

Dump out all but the bottom 1/4 of the jar of olives.  Cut the olives in half, making sure to not miss any stray pits. Throw these and all other ingredients, except water into a blender or food processor.  As contents are blending, add water slowly until you reach the texture desired.  Taking a rubber spatula scrap out all hummus into serving or storage container.  Lastly, finely dice the remaining olives and fold them into the hummus.  This texture will bring delight:)

White Bean Curry:

1 cup navy beans (drained)
1 garlic clove (peeled)
2 Tbsp tahini paste
2 Tbsp lemon juice
1 tsp curry
1/2 tsp cumin
1/4 cup green onions chopped (3 onions: whites & some greens)
salt & pepper to taste
1/4 cup water

Throw all ingredients into blender or food processor.  Blend while slowly adding water, until your desired texture it achieved.  Add more salt & pepper if needed.


*Both go extremely well with warmed or toasted Gluten Free bread, breadsticks, or a vast variety of veggies!