Mrs Gs Garlic Cilantro Pine Nut Hummus Recipes

SPICY GARLIC HUMMUS

Steps:

• Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth.
• Add water as needed to achieve the consistency you prefer.
• Place mixture into a glass bowl.
• Stir in cumin, cayenne pepper, paprika, salt and black pepper.
• Cover and refrigerate for at least a couple of hours.
• The flavor improves greatly if given this time to develop.

BIG BATCH VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

PINE NUT HUMMUS

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt.
• In a food processor puree the garbanzo/chickpeas with the garlic paste, the tahini, the lemon juice, the oil, and water, scraping down the sides, until the hummus is smooth. Add salt or more lemon juice to taste.
• Add water if necessary, to thin the hummus to the desired consistency (it should not be too thick).
• Add dashes of hot sauce, 1 cup coarsely chopped cilantro and 2 tablespoons pine nuts. Pulse the processor a few times to incorporate the nuts and cilantro.
• Taste, and adjust seasoning to your taste.
• Transfer hummus to a serving bowl, garnish with remaining whole pine nuts and chopped cilantro. Serve hummus with veggies, pita bread, naan etc.

TANGY GARLIC HUMMUS

Steps:

• Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor.
• Blend until smooth.
• Pour olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture.
• Transfer mixture to a serving bowl.
• Adding additional oil as needed.
• Sprinkle with paprika and parsley.

MRS. G'S FAIR SCONES

Steps:

• Sift and measure the flour.
• Re-sift with other dry ingredients.
• Work shortening & butter into dry ingredients with the fingers.
• Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins).
• Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
• Turn out on to a floured board and divide into two equal pieces.
• Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
• Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
• To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.

EASY SHERRY MUSHROOMS

Steps:

• Over medium heat, melt the butter in an iron skillet.
• Add mushrooms and stir so they are coated with the melted butter.
• Sprinkle on the salt and pepper to taste.
• When the mushrooms look only slightly soft, add the sherry and optional marjoram or other herb.
• Stir occasionally until the sherry and liquid given off from the mushrooms has mostly evaporated.
• A little liquid left is OK.
• Serve hot.

MRS. G'S GARLIC CILANTRO PINE NUT HUMMUS

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt.
• In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, the oil and water, scraping down the sides, until the hummus is smooth. Add water/oil, if necessary, to thin the hummus to the desired consistency.
• Add salt to taste.
• Add cumin and blend, taste and adjust if necessary.
• Add cilantro and process until chopped into mixture.
• Add toasted pine nuts and process until blended -- or you can just add them on top, whole, as garnish.
• Transfer the hummus to a bowl and serve.