So...pre-photos or presentation photos are basically non-existent at this point, because we were too hungry to think about a camera. But, if you click here, then you can see some fun ways to display part of today's menu.
And here's what was leftover from my Hummus Wannabe Dip served with heaps of crackers and vegetables (cucumbers, carrots, bell pepper, and green olives). I guess this could be a snack, too. We ate it with soup and some carrot-based fruit juice for lunch.
Hummus is made with chickpeas or garbanzo beans...neither of which I had in the cupboard today. And since I'm all about use what we have before we purchase, I pulled down the can of butter beans that were hiding in the back of the cupboard. And this is how I made it:
1 16-oz can of butter beans
1/4 cup liquid from can of butter beans
3 tablespoons lemon juice
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 teaspoon olive oil
1. Open and drain butter beans, reserving 1/4 cup of the liquid from the can.
2. Put liquid from can, lemon juice, tahini, garlic, salt and olive oil in a blender. Blend briefly to mix these ingredients.
3. At your own risk, open top and drop in beans while blender is still going. Continue blending for 3 or so minutes until ingredients are really smooth.
4. Serve immediately...or refrigerate and serve cold, later! DELICIOUS! You and your kids will be asking for more vegetables to eat along with it!
Hmmm....I wonder what other beans would go well with this recipe...!