All posts tagged: Garbanzo Beans

Artichoke Hummus with Za’atar

Published by Jacqueline King

All of these ingredients are available at most major super markets with the exception of the middle-eastern spice blend called za’atar which is found at specialty or ethnic food shops or you can make your own. If that proves too challenging, don’t worry, this hummus is great on its own or you could add some fresh cilantro on top instead. I prefer to use artichoke bottoms (crowns) in this recipe so it comes out very smooth, but artichoke hearts work well too. Ingredients: 4 cups boiled or 2 cans Garbanzo Beans 1 can artichoke Bottoms (or hearts if unavailable) 1/2 tsp salt 1/2 tsp Chili Powder or Paprika 1/2 tsp cumin 1/2 tsp white pepper 2-3 Garlic Cloves 1/4 cup Olive Oil 1/2 cup Vegetable Broth 1/4 cup Tahini Juice of 1/2 Lemon 2 tsp Za’atar (optional) Reserve two tablespoons of Garbanzo Beans and 2 Artichoke Bottoms or 3 hearts for garnish. Place all remaining ingredients except Za’atar into a blender or food processor and purée until smooth. Place in serving dish and sprinkle with …

REAL FOOD FAST- Clean Veggie Curry Bowl

Published by Jacqueline King

  Next time you’re feeling peckish try this quick and clean curry bowl. So many delicious flavors come together in this recipe- sweet, savory, spicy, nutty – all in just 10 minutes. Here I’ve laid out traditional measurements for everything, but also more casual measurement so you can just eyeball it when you’re in a hurry. I promise it will turn out perfectly either way. This is real food fast at its best. Ingredients: 1-2 servings 1/4 Onion 2 tsp coconut oil 1/2  Zucchini, 3/4 cup Mushrooms, (about 2  handfuls) 3/4 cup Cauliflower, broken into small florets (about 2 handfuls) 1 Garlic Clove, chopped 1/2 cup Vegetable Broth 1/4 tsp EACH Kosher Salt, Black Pepper, Curry Powder (2 big pinches each) 1 can Garbanzo beans, rinsed and drained Fresh Cilantro and Italian Parsley leaves (1 small handful each) 1/4 cup Walnuts, chopped (1 small handful) 1 Tbs Mango Chutney 1 Tbsp Coconut Yogurt or Cashew Sour Cream Sriracha (optional) Sauté the onion in coconut oil over medium heat. Meanwhile thinly slice the zucchini, and mushrooms. Add them to …