Back to Basics:
Dill and Roasted Garlic Hummus
2 garlic cloves, crushed (I roast my garlic before I use it)
1 ½ cups (15oz. can) white garbanzo beans or great northern or your choice
¼ cup tahini
2 tablespoons fresh lemon juice
¼ cup fresh dill weed
((1/2 teaspoon salt, please taste this as it really does not need a lot of salt))
¼ teaspoon cayenne
4 tablespoons EVOO
In a food processor, process the garlic until smooth (this can be done on a cutting board with a knife). Add the garbanzo bean and tahini and process until mixed. Add lemon juice, dill, (salt) and cayenne and process until mixed. With processor running, stream olive oil. Taste and adjust. Transfer to bowl, chill for a bit prior to serving. The flavors improve and intensify if made ahead. Properly stored it will keep for up to 3 days, (if it lasts that long)!
Raw Vail Monkey Meat on Endive Leaves
2 cups walnuts (slightly roasted 20 minutes at 250 degrees or until the oils emit)
1 tablespoon cumin
½ tablespoon coriander
1 teaspoon chili powder
Pinch of cayenne (more if you want a kick!)
2 tablespoons low sodium tamari
Endive leaves (butter leaves, romaine)
Put walnuts and spices in food processor with an “S” blade, mix until chunky. Scrape down and add tamari and mix again. Taste. Serve on endive leaves, garnish with parsley if desired!
A bit advanced:
Chocolate Pecan Bars
¾ cups chopped dates (or 1 package)
½ cup and 1/3 cup coconut oil in liquid form
¾ cups maple syrup and 4 tablespoons at room temp.
1 tablespoon vanilla
1 ¼ cups pecan pieces (again a bit roasted for oil to emit)
¾ cups raw cocoa powder (get some good stuff as it makes a big difference)
Combine dates, ½ cup coconut oil and 4 tablespoons maple syrup and vanilla in “S” blade processor until smooth. Add pecans and blend again.
Press mixture evenly into tart pan (or pan of your choice) lined in parchment paper.
For icing: blend the remaining coconut oil, maple syrup and cocoa powder in a bowl and whisk briskly until smooth adjusting as you go along.
Quickly pour or spread this over the bottom layer. Refrigerate until chilled.
To store: cover air tight in refrigerator.
(You can add a bit of imagination in this crust, today I added ½ cup chopped cherries and 4 tablespoons Chambord)
Chef Lisa is available for private bookings!