My friend Kashi came over Saturday night and we had a great time catching up. Before we went out to a buffet of raw fish we munched on a few tapas I prepared.
First was Black Bean Hummus. Here's the recipe:
1 Can Black Beans (I used Bush's; drained)
3 Cloves Garlic, Minced (it was girls' night in, no worries about having dragon breath)
1 Tablespoon Sesame Oil (or Tahini Oil, depends where you live)
1 Tablespoon Lemon Juice (I just squeezed half a lemon in)
12 Spanish Olives
5 Basil Leaves (freshly grown on my lanai)
Salt to Taste
Throw it in the food processor until well blended and viola! Add a little more oil if need be. Garnish with basil and Spanish olives and serve with crackers, yum!
The next item, Fried Chickpeas with Spinach was something I tried while in Asheville last March. Here's the recipe:
1 Can Chickpeas, Drained (Publix brand for me)
1 Tablespoon Sesame Oil
2 Handfuls Fresh Spinach (3 if you're really into Popeye's food)
2 Sprigs of Rosemary (grown fresh on my lanai)
5 Basil Leaves, Shredded
Salt to Taste
Pour oil into medium sized frying pan set on medium heat. When hot, (carefully) toss in chickpeas.
When chickpeas have a nice golden color and bit of texture, toss in herbs, stir then toss in spinach.
Cover and let the spinach wilt.
Once wilted, toss with chickpeas and herbs and ready to serve!
Other variation: I've used lima beans with beet greens.
To drink? These 30-somethings aren't so wild and crazy on a Saturday night (although we were about ready to dance in the aisles during "Mamma Mia!" Two-parts fruit punch to one-part soda water. Ah! Refreshing!
First was Black Bean Hummus. Here's the recipe:
1 Can Black Beans (I used Bush's; drained)
3 Cloves Garlic, Minced (it was girls' night in, no worries about having dragon breath)
1 Tablespoon Sesame Oil (or Tahini Oil, depends where you live)
1 Tablespoon Lemon Juice (I just squeezed half a lemon in)
12 Spanish Olives
5 Basil Leaves (freshly grown on my lanai)
Salt to Taste
Throw it in the food processor until well blended and viola! Add a little more oil if need be. Garnish with basil and Spanish olives and serve with crackers, yum!
The next item, Fried Chickpeas with Spinach was something I tried while in Asheville last March. Here's the recipe:
1 Can Chickpeas, Drained (Publix brand for me)
1 Tablespoon Sesame Oil
2 Handfuls Fresh Spinach (3 if you're really into Popeye's food)
2 Sprigs of Rosemary (grown fresh on my lanai)
5 Basil Leaves, Shredded
Salt to Taste
Pour oil into medium sized frying pan set on medium heat. When hot, (carefully) toss in chickpeas.
When chickpeas have a nice golden color and bit of texture, toss in herbs, stir then toss in spinach.
Cover and let the spinach wilt.
Once wilted, toss with chickpeas and herbs and ready to serve!
Other variation: I've used lima beans with beet greens.
To drink? These 30-somethings aren't so wild and crazy on a Saturday night (although we were about ready to dance in the aisles during "Mamma Mia!" Two-parts fruit punch to one-part soda water. Ah! Refreshing!
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