June 8, 2020 / Lyn Jones / 0 Comments
- 1 1 /2 cups parsley packed
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice plus more to taste
- 1/4 cup water
- 1 clove garlic small
- 1 tsp ground cumin
- 2 cups cooked chickpeas drained and rinsed
- paprika to taste
- Himalayan salt to taste
- 1/2 cup light tahini
-
Boil chickpeas covered in water until soft, or use canned ones but I prefer not to. When they are soft, drain and rinse them until they are cool. Lightly chop the parsley and chop the garlic.
-
Blend the first 6 ingredients together. When it is fully smooth, add a few chickpeas in at a time.
-
Blend and then keep adding more until they are all blended together smoothly.
-
Remove everything from the blender and place it into a mixing bowl.
-
Add some paprika and Himalayan salt to taste.
-
Now mix in the tahini.
-
There you are, you have a green parsley hummus.
May 18, 2020 / Lyn Jones / 0 Comments
- 1 cup chickpea flour
1 cup water
3 tablespoons extra virgin olive oil (could try yoghurt instead)
1 teaspoon paprika (optional)
1 teaspoon herbs de provence (optional)
1 teaspoon salt
1 tablespoon chopped parsley (optional)
1 cup finely shredded raw butternut squash
2 tbsp Vegan Parmesan optional
cast iron pan or just a baking tray or pizza stone – greased (no foil!!)
pestoIn a bowl combine chickpea flour, water and olive oil. Whisk until smooth.
Cover and let sit 4 hours (on counter – otherwise fridge) – overnight.
Preheat oven to 425 degrees F. Preheat cast iron pan in the oven.
To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.
Once preheated and hot, lightly oil cast iron pan and pour the mixture into the pan.
Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.
Cut into 8 slices. Serve flatbread topped plain or topped with pesto or spread of choice, and sprinkled with vegan parmesan.
