Ina Garten Hummus

Ingredients

* 4 garlic cloves
* 2 cups canned chickpeas, drained, liquid reserved
* 1 1/2 teaspoons kosher salt
* 1/3 cup tahini (sesame paste)
* 6 tablespoons freshly squeezed lemon juice (2 lemons)
* 2 tablespoons water or liquid from the chickpeas
* 8 dashes hot sauce (optional)

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


recipe and photo courtesy foodnetwork.com

Sesame Dip (weird but good dip) plus bonus recipes from Feel Good Food Night

So good to hang out with you all last night. Here's the weird but good dip and some bonus recipes that a few of you asked me to post. xo Y
Here are pictures of the Bragg's and Sesame butter that the recipe calls for, incase you aren't familiar with them I thought it would help you find them at Whole Foods or online. :)

Brown Rice Quinoa Hot Breakfast Cereal from Chef Brad

Ingredients

2 cups sweet brown rice, it is actually called sweet brown rice, Lundberg rice is the grower I love. Regular brown rice will also work for this recipe, but the sweet is wonderful
1 cup black quinoa, red will work
coconut oil
Agave Syrup
1 teaspoon sea salt
5.5 cups of water

Instructions

Turn on your cuisanart electric pressure cooker. Add grains, water, and salt. Cook on high pressure for 12 minutes. Let pressure drop, open and add unrefined coconut oil and Xagave to taste. I like about 1/4 cup of oil and 1/3 cup of Xagave. Your taste may be different, season to your liking. I also like to serve this with fresh raspberries, peaches, or strawberries and cream or milk.

note:

Sorry this is a pressure cooker specific recipe, I'm not quite sure how to convert it to a regular stove top recipe. Also, this makes SOOOOO much you may want to half it.