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“"The 'Vegan Secret' is..........change of heart and mind = change of diet and lifestyle.”
-me
SUN-DRIED TOMATO HUMMUS
- 1 16. oz Can Chick peas, drained
- 1 C. Sun-Dried Tomatoes
- 2 Cloves Garlic
- 2 Tbsp. Parsley
- 1 Tbsp. Tamari
- 2 Tbsp. Olive Oil
- 3 Tbsp. Tahini
- 1/4 C. Lemon Juice
- 1 1/2 Tsp. ground Cumin
- 1/2 Tsp. ground Red Pepper
Process all ingredients in food processor thoroughly until smooth. Refrigerate for about an hour and serve with fresh vegetables.
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SPICY ROASTED CHICK PEAS
- 2 - 16 oz. cans of Chick peas (Garbanzo beans), drained and rinsed
- 4 Tbsp. Olive Oil
- 1/2 Tsp. Salt
- 1/2 Tsp. Black Pepper
- 1 Tbsp. Chili Pepper
- 1/4 Tsp. Ground Red Pepper
Preheat oven to 400 degrees F. Rinse chick peas in a colander and drain well. Lay beans out on paper towel and blot to dry. Line cookie sheet with parchment paper.
Combine beans with olive oil and seasonings and coat well. Lay in single layer on cookie sheet and roast for 45 minutes or so, till brown and crunchy, shaking pan every 15 minutes to turn. Cool before eating.
These are great as a snack or in salads.
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