Moving to a new spectrum of cooking, I have wanted to test out some exotic recipes. My hubby and I have so far tested out quite a few and we will share them with you soon.
Everything from gluten free vegan crepes to German faux bratwursts (yeah, I know!)…We are still cooking… and we promise to share these recipes and more soon!
Next on the list for us though – making gluten free vegan falafels. Falafels are so popular! I remember when we use to live in Portland, Oregon and how many people would line up down the street late at night or early in the day for some freshly made falafels.
That is what I call true dedication.
The other day I was in a natural store and found some gluten free baked lentil chips. They were so low in calories that I decided to give them a try and they were wonderful, but lacking a dip. So, when I got home I wasted no time! I pulled out my one and only can of garbanzos that seemed to always be in the cabinet, and went to work making this delicious hummus!
It’s such a winner.
It’s a garlic parsley hummus without tahini – yes I know. Most recipes have tahini. But for this recipe, no need! It’s still fantastic!
- 1-15 oz. can garbanzos (also called chickpeas), drained
- 2 tbsp water
- 3 tbsp extra virgin olive oil + ⅛ tsp sesame oil
- 2 tbsp of lemon juice, or more to taste
- 1 medium clove of garlic
- ½ tbsp dried parsley
- ½ tsp cumin
- ½ tsp sea salt, then more to taste
- Combine all ingredients in a blender, and blend until smooth.