В этом блоге читайте советы, которые помогут вам восстановить или сохранить своё здоровье на всех планах вашего бытия. Совет дня: Согласно Сен-Жермену, каждый палец на руке относится с определённым скандинавским богом. О, эта сложная руническая хиромантия. Как её осознать? Как понять богов? Просто! Боги - это свет! Боги любят свет! Так дайте свет богам и они будут милостивы к вам. Судьбу тоже можно лечить. Ежедневно светите на каждую ладошку по 4 минуты медицинским фильтром Биоптрона. Выздоравливайте!

вторник, 14 июня 2016 г.

CHICKPEA SHAWARMA DIP

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!
Author: 
Recipe type: Side, Dip, Appetizer
Cuisine: Vegan, Gluten Free, Mediterranean
Serves: 4-6
Ingredients
CHICKPEAS
  • 1 15-ounce (425 g) can chickpeas, well drained
  • 1 Tbsp (15 ml) olive or avocado oil
  • 1 tsp coconut sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
GARLIC HERB SAUCE
  • 1/4 cup (60 g) hummus (store-bought or DIY)
  • 1 Tbsp (15 ml) lemon juice
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk to thin
PARSLEY SALAD optional
  • 1 cup packed (75 g) finely chopped parsley
  • 1/2 cup (75 g) diced cherry or roma tomatoes
  • 1/4 cup (35 g) diced red onion
  • 1 Tbsp (15 ml) lemon juice
  • 1 Tbsp (15 ml) olive oil
  • Pinch each sea salt and black pepper
HUMMUS
  • 16 ounces (453 g) hummus 
FOR SERVING
  • Pita chips or fresh pita
  • Vegetables (cucumber, red pepper, etc.)
  • Chili garlic sauce 
Instructions
  1. Preheat oven to 375 degrees F (190 C) and add well drained chickpeas to a mixing bowl.
  2. Top with oil, sugar and spices and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes, or until deep golden brown and fragrant. Set aside.
  3. In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  4. Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt and pepper. Toss and set aside.
  5. To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! Perfect with pita, pita chips, or veggies of choice.
  6. Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas and sauce separately for best results).

http://minimalistbaker.com/chickpea-shawarma-dip/?utm_source=Minimalist+Baker&utm_campaign=305365f748-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_0e438fa000-305365f748-135369813

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