Friday, January 13, 2012
1/2 can of chickpeas, about 7 oz
1/2 fresh lemon, juiced
2-3 tablespoons of olive oil
2-3 tablespoons of water
1/4 teaspoon of crushed pepper, or to taste
pinch of salt
1 clove of fresh garlic
2 cups of salad mix (or just romaine lettuce with shredded carrots, cabbage and any other veggie you like)
1 sun dried tomato wrap
In a food processor, start mixing chickpeas with lemon juice and olive oil. While it is still chunky, add crushed pepper, garlic, salt and 1 tablespoon of water. If it is still too pasty and chunky, continue to add water one tablespoon at a time. You want the hummus to be smooth so that it can easily be mixed with salad.
In a mixing bowl, toss salad with hummus until coated then add to the sun dried tomato wrap. I recommend it to be accompanied by a Mango Lhassi.
Mango Lhassi recipe:
1 cup of greek yogurt
2 tablespoons of honey
1/4-1/2 teaspoon of cardamom, to taste
1/2 cup of frozen mangos
Dump all ingredients in the blender and voila! Mango Lhassi.
*may need to add a little bit of water or milk to blender if ingredients are not blending.