Need a dip? Gotcha covered.
Cilantro Hummus
Need a sandwich spread? Gotcha covered.
Need a sauce for steamed veggies? Gotcha covered.
Need a salad dressing? Gotcha covered.
Need a good car wax? Gotcha covered.
Need an all-natural hair conditioner? Gotcha covered.
Need a perfume for your big date? Gotcha covered.
Like the Swiss Army knife I received on my 12th birthday, this next recipe can really do it all. “Oh wait,” you say, “Who gives a 12 year old a knife for his birthday?” Well, my grandfather did because I was a budding “Macgyver” / survivalist / doomsday prepper back in those days. But that is an entirely different story complete with a contingency plan for most every scenario… including zombies.
Actually, my next recipe is as delicious as it is versatile. And while I can’t promise it will give your hair luster and shine, I can guarantee it will taste amazing in a vegetable wrap or on a pita chip. Thin it out with a little water and you have a nice little salad dressing. Yes, I give you my version of CILANTRO HUMMUS. But don’t stop there, once you have the basic ingredients, you can really make just about any version of hummus imaginable.
And believe me this recipe is so easy you will wonder why you ever used the store bought version. So run out and grab a few cans of garbanzos beans and make some hummus. If you have the time, buy a whole bunch and have some in the frig to nibble on during the zombie apocalypse. Just remember where you put your Swiss Army knife.
Ingredients
- 2 15 oz Cans of Garbanzo Beans (rinsed & drained)
- ½ Cup Tahini
- 1 Tbs Lemon Juice
- ½ - ¾ Cups of Vegetable Broth
- 1 Head of Garlic (roasted)
- 1 Red Onion (roasted)
- 1 Tsp Ground Cumin
- ½ Tsp Smoked Paprika
- 2 Tbs Fresh Cilantro
- Salt and Pepper to your taste
Instructions
Preheat your oven to 425 degrees. While the oven preheats, slice your head of garlic in half. Wrap the garlic and about a tablespoon of vegetable broth tightly in foil. Place this package in the oven. Next, cut the ends of the onion off, peel the skin, and cut the onion into 3-4 thick slices. Roast the slices in an oven safe baking dish coated with cooking spray for 25-30 minutes or until the onion is browned on the edges. Leave the garlic in the oven for another 10 minutes, then remove and cool on the counter.
Then, place the beans, tahini, lemon juice and half of the vegetable broth in a food processor or high speed blender. Blend until smooth and creamy. You might need to add some additional broth if the mix is too dry. You want to make hummus not garbanzo bean butter. Now add in the roasted onion, garlic, cumin, paprika, and cilantro. Puree or blend for another minute or until the added ingredients are incorporated into the hummus. Season to taste with salt and pepper to your liking.
http://www.grassfedcarnivore.com/hummus/
The star ingredient
If you took my advice and are making this snack for the end of days: Eat it immediately with pita chips, fresh vegetables, your immaculately cleaned hands, or off the end of your Swiss Army knife. It doesn’t matter how you eat the hummus. Just make sure you don’t spill any on your shirt because the zombies would just as well eat this hummus as they would your brains. Longer Letter Later.
** This post is dedicated to Jimmy, Adelaide, and Michele because you all know about my contingency planning skills…wild boars.
Love, Bob aka The Grassfed Carnivore
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