Happy Hallelujah Hummus p. 60, Optimal YOU by Christine Gingerich www.optimalYOU.ca
2 cups cooked (or 19-oz can) chickpeas, drained
¼ cup extra-virgin, cold-pressed olive oil
¼ cup water
3 Tbsp fresh lemon juice
3-5 Tbsp pickled hot banana peppers (less for lightly seasoned; more for heat)
1-2 Tbsp pickled banana pepper juice
1 Tbsp dried parsley
2 large garlic cloves, minced
1 tsp ground cumin (optional, but so yummy and healthy)
1 tsp sea salt
Freshly ground black pepper to taste
Coarsely chop chickpeas in a food processor. Add oil and water and blend again. Add remaining ingredients and process until smooth and creamy. Refrigerate up to 7 days.
Note: One day my husband remarked, “This hummus is even better than before. What have you done differently?” The only change was I soaked and cooked the chickpeas myself – they didn’t come from a can. It was worth the effort: the hummus seemed incredibly fresh and was tastier than ever.
Yield: 2½ cups Prep Time: 15 minutes
Taco Seasoning p. 122, Optimal YOU by Christine Gingerich www.optimalYOU.ca
¼ cup chili powder
3 Tbsp onion powder
2 Tbsp paprika
2 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp dried oregano
1 Tbsp sea salt
1½ Tbsp corn starch (this helps to thicken any liquid)
Mix all ingredients together. Store mix in a labelled, air-tight jar in a cool, dry place. Shake the jar before using. Approximately 4 Tbsp of this mix is equal to a package of store-bought taco seasoning.
Yield: 1 - 1¼ cup Prep Time: 10 minutes
For more information, visit Christine Gingerich's website.
