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Avocado Cilantro Hummus

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Avocado Cilantro Hummus

If you love guacamole then you most certainly will absolutely love avocado cilantro hummus, it is simply wonderful!
I happen to have found a very nice food processor for $53 the other day. It’s a Hamilton Beach one at Le Gourmet Chef store and it has made hummus so much easier for me to make. I have tried making hummus in my vita mixer and it gives it a very grainy texture, because it is a thick mixture and tends to get stuck with the style of blade the vita mix has. The food processor gives hummus a very nice creamy almost whipped texture if that’s what you like.
I started out my day by putting my garbanzo beans in the crockpot on delayed timer for 4 hours and then to cook for 4 hours.
I LOVE LOVE LOVE my Beyond Rice cooker! (I am becoming an electric gadget queen). I used to work for Pampered Chef, so I have a ton of handheld gadgets, but with my aching back, I need to speed up my time in the kitchen!
It is hard to write this post and nosh on this yummy hummus! Thanks to Siri for helping out. 😉
Let’s quit the small talk and get to the chase.

Ingredients for Soaking the Beans:
• 2 cups dry chickpeas (rinsed)
• 7 cups water or water and broth mix (I was out of broth and my beans still tasted pretty good).
• 2 cloves garlic, peeled and roughly chopped
• salt, pepper, onion powder, cumin, eyeball it.

Prep Work:
Add all the above ingredients into your crockpot or Beyond Rice cooker and set for 3 to 4 hours delayed time and 3 to 4 hours cook time. Soaking your beans is important because chick peas/garbanzo beans are a very hard bean and takes its sweet time to be ready. You want to make sure that your beans are not hard when you are done because it will give a very sandy texture to your hummus.
When the beans are done cooking I do not drain them because I use the juice in my hummus for the additional flavor.

Ingredients for Hummus:
• 2 cups cooked garbanzo beans (if canned, rinse. If from crockpot method above, don’t rinse).
• 2-3 cloves peeled garlic
• Juice of 1 lemon
• 1 handful cilantro, rinsed
• 1 large avocado
• 2 Tbs water (I used mine from my crockpot bean juice)
• 3/4 to 1 tsp sea salt
• 1/2 to 3/4 tsp cumin
• 1/8 or more cayenne (depends on your level of spice).

Magic happens Here:
Add all the hummus ingredients above into the food processor and pulse or blend until everything is mixed together. If you are nervous about the amount of lemon juice or spices, start with a little bit and add more as you go along. Taste test to see if you need any extra ingredients because the original recipe I was going from was very bland.
Do not worry that you put salt in your beans when they were soaking and then you’re putting more salt in your hummus. I really needed to add a lot more salt because I started with 1/4 teaspoon in my hummus mix and added maybe 1/2 tsp to my crockpot.
I did not add cayenne to the hummus that I made because my doctor wants me to say away from it right now. But I’m sure it will taste absolutely fabulous with cayenne in it. 🙂
You will have extra beans left over from what you had soaked. That is awesome for another batch in case you devour this one and do not share with anybody else. Sharing is caring. 😉
I had gotten some kale at the farmers market last week but it was a very hot day and it wilted before it got home. So I was going to make my second batch as a kale basil hummus and I’m excited about that. If it is a success I will add the recipe to another blog post. 😀
As I’m eating this hummus and enjoying it very much, I just thought of a good idea of maybe adding a quarter slice of onion next time and it would give it a nice little kick! (I love onion in about all my savory dishes).
I hope you like this recipe and it encourages you to eat clean this autumn and to avoid junk food!
I just recently have tried fresh veggies with my hummus instead of rice crackers and I am loving it! Now I can enjoy cucumber with the rest of the masses. Yea!

 
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Posted by on September 16, 2013 in A day in the life of Jeni, Food and drink

 

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Zuppa Toscana DF (Olive Garden Dupe)

Now that it’s coming close to Autumn it’s time for some soup! I love soups so much cuz it’s a one dish meal. I don’t have the time or energy to put a full meal on the table every day.
When I was at my parents house we had 4 people making dinner (3 1/2 with my gma who has Alzheimer’s) and we got a lot done! I made fried zucchini, my mom made fruit salad and fresh picked green beans, my dad made an awesome flank steak. And everything gluten free. Yea! I’ll have to get my dad’s marinade…olive oil and a bunch of fresh spices from their garden.
So now that I’m back home, there’s no one to help…I have to feed myself. Today was a bad fibromyalgia day too. Spent my Labor Day in a full flare up and a tension headache. If only I could have a (discrete) sumo wrestler walk on my back I’d feel soo much better!!
Somehow I managed to make this soup tonight. Glad I finally did it, purple kale was losing it’s purple!
I’ve had to throw out so much F&V this summer cuz I just have no energy to cook. Hopefully I can get back on track soon!
I need to get to bed so I’ll stop jabbering and give up the recipe.
This tastes JUST like (if not better) Olive Gardens Zuppa Toscana. It was one of my favs when I used to eat there. This version has a LOT of flavor.
Try it…you’ll like it! 😉

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Ingredients:
1 onion, diced
2 stalks celery, diced
2 carrots, peeled & diced
1 Tbs. extra virgin olive oil
6 C. Chicken stock
3 cloves minced garlic
4 yukon gold potatoes, scrubbed, skins left on, cut into large chunks
1 can white beans (I used great northern), drained and rinsed
1 tsp. Worcestershire
1 tsp. crushed red pepper flakes
3 slices bacon chopped
1 Hormel natural selects turkey sausage. Chopped
4 C. Purple kale
2 C. cashew cream (1 c. cashews, 1 1/2 C. water and 2 T. nutritional yeast blended til creamy in a power blender, if you don’t have a power blender, soak the cashews overnight and do this in a normal blender).
sea salt and ground black pepper, to taste
Method:
Heat the olive oil over medium high heat in your soup pot, sauté bacon & sausage. Add the onion and sauté til translucent, about 2-5 minutes. Add celery and carrots and sauté for a few minutes more. Add potatoes and garlic and sauté for a minute more. Add the chicken stock, white beans, crushed red pepper flakes and Worcestershire. Bring to a boil, then cover pot with a lid and reduce heat to a simmer. Let simmer for 20-25 minutes, or until potatoes are fork tender. Add in cashew cream, kale and season with salt and pepper to taste.
Makes A Lot!

Blooper: I read too quick my own recipe and added 6 cloves of garlic. I feel sorry for whoever has to be around me tomorrow!! :-p

 
 

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