Learn How To
Get Focused Now!

Herbed Hummus

Good food is an important part of any gathering! Especially when you have a group of women who are getting to know each other!

Cyrelle McDonald was our chef and server. Her Herbed Hummus was a hit of the retreat. She made lots of it and it was gone, though I have to admit I saved a small bowl back and used it the following day as a sandwich spread with grilled chicken. Yum, yum…I know YOU will enjoy this concoction too!

To find out more about Cyrelle check out her website at www.wholesomecretions.biz.

hummus

Herbed Hummus with Parsley, Cilantro & Garlic

Serves 6-8

Ingredients:

2 cups chick peas, cooked

½ cup extra virgin olive oil

3 Tbs Tahini

1 tsp sea salt, to taste

1 cup fresh parsley & cilantro

1 Tbs ground cumin

2 lemons, juiced

1 tsp ground cayenne

1 clove garlic

Directions:

Combine all ingredients into a food processor and blend until smooth and everything is well incorporated. If too thick, add a few tablespoons extra lemon juice or filtered water. Serve and enjoy with sliced vegetables, mini rice crackers, or pita bread.

Share this :

Rosa’s Salsa Verde

I love Mexican food! And, as often takes place with me in the kitchen, when I find a real easy recipe that my taste buds get excited about, I often have a tendency to overdo it. I make too much at a time or make it too often. But I have found that there is never too much of this yummy salsa!
I got this great recipe from Rosa, our cook and housekeeper, on a family vacation in Mexico.

Salsa verde in a bowlRosa’s Salsa Verde

3 large tomatillos (4-5 small)

1 avocado

½ jalapeno (more for extra spicy)

⅛ onion (more if you want)

Cilantro – small bunch

1/2 lime

Salt

Variation: add ⅓ to ½ cucumber
All goes in a blender. (Be careful if you use the cucumber. It has a tendency to quickly double the quantity in your blender)

How We Use It

We use it as a chip dip, vegetable dip, salad dressing, sandwich spread, fish dip, the list goes on. And it lasts for a long time in the frig. I discovered that it stays good for two weeks after I had made a huge quantity. I had doubled the recipe and then decided to add the cucumber so there were four jars waiting for multiple uses.
Hope you enjoy this “salsa” as much as we do!

Share this :