Please check out the Holy Cow blog at http://www.holycowvegan.net/. In addition to the amazing vegan recipes, I admire this space for its warmth, wit and honesty.
Vaishali of Holy Cow has this great knack for combining flavors and spices. My first reaction used to be really and this will work? But after trying this recipe and this I was convinced.
Thank you Holy Cow.
Taking a leaf from Holy Cow, I created this week's hummus with Mexican flavors. The result was a very fresh tasting bean dip.
11/2 cup cooked Garbanzo beans
1 large Poblano(also called Pasilla) pepper
1 tsp Cumin
1 clove garlic
Juice from 1 large lime
1/4 c Pepitas (hulled pumpkin seeds).
3 tbsps of olive oil
1 -2 tbsps water as required.
salt to taste.
Roast the Poblano pepper. Place it directly over the gas flame and roast on all sides until the skin blackens. (You can also do this by broiling it in a toaster oven, turning the pepper often ). Put the pepper in a bowl, cover with a lid and allow to steam for 10 minutes. Peel the blackened skin off the pepper and de seed.
Toast the Pepitas in a (dry)skillet. Toast till the Pepitas start to pop. Remove the Pepitas from the skillet to stop further cooking.
Add the Pepitas and the garlic to the food processor. Pulse to a fine powder. Add the chickpeas, cumin, lime juice and Poblanos to the bowl and process, scraping down the sides a couple of times. Add a little water if the mix is too thick. Taste and add salt as required.
Move the dip to a serving bowl and swirl in the olive oil. Dip in and enjoy.
* This keeps in the fridge in a tightly covered container for about a week.
Vaishali of Holy Cow has this great knack for combining flavors and spices. My first reaction used to be really and this will work? But after trying this recipe and this I was convinced.
Thank you Holy Cow.
Taking a leaf from Holy Cow, I created this week's hummus with Mexican flavors. The result was a very fresh tasting bean dip.
11/2 cup cooked Garbanzo beans
1 large Poblano(also called Pasilla) pepper
1 tsp Cumin
1 clove garlic
Juice from 1 large lime
1/4 c Pepitas (hulled pumpkin seeds).
3 tbsps of olive oil
1 -2 tbsps water as required.
salt to taste.
Roast the Poblano pepper. Place it directly over the gas flame and roast on all sides until the skin blackens. (You can also do this by broiling it in a toaster oven, turning the pepper often ). Put the pepper in a bowl, cover with a lid and allow to steam for 10 minutes. Peel the blackened skin off the pepper and de seed.
Toast the Pepitas in a (dry)skillet. Toast till the Pepitas start to pop. Remove the Pepitas from the skillet to stop further cooking.
Add the Pepitas and the garlic to the food processor. Pulse to a fine powder. Add the chickpeas, cumin, lime juice and Poblanos to the bowl and process, scraping down the sides a couple of times. Add a little water if the mix is too thick. Taste and add salt as required.
Move the dip to a serving bowl and swirl in the olive oil. Dip in and enjoy.
* This keeps in the fridge in a tightly covered container for about a week.
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