I don’t know about you, but my holiday break has already flown by. Back to the grind on Monday which means now I am trying to plan for the ciaos with easy go to meals that are healthy and delcious. And although I’m a huge fan of trader joes and all those wonderful dips and spreads they sell, I know that I can make them myself with just a little effort. Typically I love traditional hummus but I know that tahini is a bit expensive and due to my moderate allergy I used light coconut milk to help smooth it out instead which worked great. If you are looking for more coconut flavor I would suggest using full fat because it is rather undetectable in the finished result. Fortunately, I am really pleased with how this turned out and I plan to double or triple the recipe so it lasts at least a week
And for us gluten freers (seems to be growing by the minute) I suggest buying brown rice tortilla’s and baking them- it turned out perfect! This came together so fast it would be great for last minute guests, lunch or just a snack. So grab your food processor and give this a whirl
1 can black beans rinsed
1/3 cup light coconut milk (from the can)
2 cloves garlic
2 tsp ground cumin
2 tsp chili powder
1 tsp paprika
1-2 tbsp olive oil, or flavorless
2 tbsp minced fresh cilantro
Salt & pepper to taste
*optional, 1 tsp cayenne
-If baking tortilla chips, preheat oven to 375, coat in light oil and sprinkle with chili powder. Bake 10-15 minutes.
-Wrap garlic and 1 jalapeno in tin foil and add to baking sheet with tortilla chips. If your not baking chips I would suggest doing a quick saute with the garlic and 1 jalapeno so it is not too strong.
-Once they’re both cooked, add to food processor and do a rough chop.
-Deseed your raw jalapeno & add the rest of the ingredients. Puree & season to taste.