Yesterday I had some extra hours at the library so I needed to make some more good food!
I made two dishes. The first, a very quick White Bean Hummus and the other a Peanut Sauce for a noodle salad.
To make the hummus, you take 1 can of cannellini (aka white kidney) beans, 1 tbsp fresh lemon juice, 2 tbsp tahini, 1 clove garlic sliced, 1 tbsp olive oil, 2 tbsp red wine vinegar (or raspberry wine vinegar), 1/2 tsp Dijon mustard, 1/2 tsp sea salt, black pepper to taste, 2-3 tbsp water (to thin dip if needed). Blend all in a food processor until smooth. That’s it! In the summer, I add chopped fresh basil, parsley or thyme & stir it in at the end. I use this dip in sandwiches & fill it with lettuce, baby spinach, cucumbers, onions, avocado, even fresh herbs. Pile it on!
Peanut Sauce for noodle salad:
½ C smooth peanut butter (organic if possible)
3 tbsp tamari sauce
1 tbsp fresh ginger (I use ¼ tsp ground)
2 cloves garlic, sliced
1/8 tsp sea salt
1/8 tsp crushed red pepper flakes
3 tbsp fresh lime juice
2 tbsp agave nectar
1 tbsp toasted (dark) sesame oil
Water to thin as needed (a tsp at a time)
Combine all & blend in a food processor until smooth. Toss with cooked pasta or soba noodles and/or cooked vegetables & chill until ready to serve. I used sautéed carrots, onions, & green pepper.