Preheat oven to 250
- Cut kale leaves into pieces and rinse. (Tip: make sure they are dry before baking)
- ½ tsp minced and crushed garlic (optional)
- 1 tsp olive oil
- ¼ tsp salt (Eden Sea Salt)
- Cook 25-30 minutes
- Turning once.
Spicy Roasted Garbanzo Beans / An Open Cookbook http://anopencookbook.blogspot.com/
This recipe is from my friend, Alli’s blog, An Open Cookbook. Click the link above to check it out. Alli’s blog is great; it gives step by step instructions along with pictures. I refer to her blog many times a week when I am looking for something new and delish to cook for dinner.
Spicy Roasted Garbanzo Beans -Adapted from Whole Living magazine
Makes about 1 cup
- 1 15oz can garbanzo beans, drained and rinsed
- 1 Tbsp olive oil
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp cayenne
- 1/2 tsp salt
Preheat oven to 450 degrees. Mix all the spices and salt together in a small ramekin. Set aside. Toss the garbanzo beans with the olive oil. Add spices and salt and mix well. Cover a baking sheet with parchment paper or Silpat. Pour the beans onto the baking sheet. Put in oven and roast for 40 minutes, stirring every 10 minutes. Take out of oven and allow to fully cool on the baking sheet.
Guacamummus or Hummamole!
Gimme Some Oven http://gimmesomeoven.com
With a name like Guacamummus or hummamole…I had to give this a thumbs up for a fun Super Bowl dip. This recipe is from the blog, Gimme Some Oven! Check out this blog for some fun and crazy recipes.
- 1 avocado, peeled and pitted
- 1 (15 oz.) can of chickpeas, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped red onion
- 3 cloves garlic, peeled and smashed
- 2 Tbsp. tahini (optional)
- 1 Tbsp. olive oil
- 1 lime, juiced
- 1 tsp. cumin
- 1/4 tsp. salt (more or less to taste)
Combine all ingredients in a food processor and blend until smooth. Add in a few extra tablespoons of water to thin out the consistency if you’d like.
Feel free to add in the chopped red onion at the end (instead of blending it in the food processor) if you’d like a less strong onion flavor!
Walnut Kale Butter / Whole Foods Market (www.wholefoodsmarket.com)
Thanks to Foodportunity and Whole Foods Market, I am now in love with Walnut Kale Butter. This spread is great on crackers, wraps, or as a sandwich spread.
Walnut Kale Butter
(Makes 1 cup)
- 1 bunch kale, rinsed and chopped
- ½ cup walnuts
- ½ cup water
- Salt to taste
- ½ cup minced rosemary
Steam the kale for 5 minutes, until tender. Blend the cooked kale with the walnuts and ½ cup of the green water from steaming. Add salt to taste. Process in blender until smooth. Add rosemary and blend again. Enjoy!
In addition, check out my earlier posts for Nut Burgers and Raw Nacho Dip.