South Texas Avocado Hummus

This recipe is from Matushka Elizabeth Perdomo and is great anytime, nut just during the fasts!  The avocado gives it a really creamy texture, and the jalapeno does not overpower the hummus with spice.  I recommend making it as directed and including all “optional” ingredients.

Ingredients

  • 1 – 16 Oz Can Chickpeas or Garbanzo Beans
  • 1 Med. Avocado, Halved, Pitted, and Peel Removed
  • 1/4 C. Liquid from Can of Chickpeas, Reserved
  • 3-5 Tbsp. Lemon Juice, To Taste
  • 1 1/2 – 2 Tbsp. Tahini (Sesame Paste), To Taste
  • 1 Tbsp. Olive Oil
  • 1/2 Small Onion, Chopped
  • 1/2 tbs minced garlic
  • 1 Jalapeño Pepper, Stemmed & Seeded, Optional
  • 1 – 2 Sprigs Fresh Cilantro, Roughly Chopped, Optional
  • 1/2 Tsp. Salt, To Taste
  • 1- 2 Tbsp. Olive Oil, Reserve for Topping

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine chickpeas and remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Add additional reserved liquid by the tablespoon if too thick.
  5. Place in serving bowl, and create a shallow well in the center of the hummus.
  6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  7. Serve immediately with fresh, warm or toasted pita bread or pita chips.
  8. Cover and refrigerate if not using immediately.
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Roasted Potatoes with Cilantro

New recipe went over very well tonight.  2 1/2 pounds of potatoes finished off in no time and a firm vote to place this in the rotation!  I found a very simple roasted potato recipe online and fancied it up a bit.  The results were great!

Ingredients

  •     2 1/2 lbs. Yellow Potatoes
  • Olive oil
  • Sea Salt
  • 1/3 bunch fresh Cilantro
  • 2 tbs minced garlic
  • Dash Pepper

Directions

  1. Brush dirt off potatoes and rinse under sink, and quarter or eighth the potato to roasting size.
  2. Place  potatoes in bowl, coat with olive oil and transfer to 9×13 roasting pan.
  3. Grind sea salt liberally over potatoes.
  4. Chop cilantro in food processor and sprinkle evenly over potatoes.
  5. Evenly spread garlic over potatoes and finish with a dash of fresh ground pepper.
  6. Bake at 400 degrees for about 45 minutes, or until slightly brown and tender, stirring the contents every 15 minutes.