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Recipe Sharing

If you'd like to share your garden recipes with us, send us an email. We're just getting started, so check back for updates.

Breakfast:


Lunch:

Garden Pasta Salad


Appetizers:

Guacamole & Moroccan Lentil Salad

Rick's Favorite Hummus

 

Breads & Snacks:

Rosemary Roasted Almonds


Soups & Salads:

Golden Squash Soup with Chaya


Main Dishes:

Pronto Pumpkin Soup


Desserts & Beverages:

Pineapple Syrup &
"The Life-Changing Loaf of Bread"


Rick's Favorite Hummus

submitted 7/24/2011 by Rick Smith

Hummus and tomato Ingredients-

  • (1) 16 oz. can Bush's® Reduced Sodium garbanzos chick peas, drained and rinsed
  • (1) 15 oz. lima beans, drained and rinsed
  • 1 Medium organic tomato
  • 1-3 Garlic cloves, depending on taste, minced
  • 3 Tbsp. FRESH squeezed lemon juice
  • 2-3 Tbsp. EVOO
  • 1 Tbsp. white wine vinegar
  • 1/2 tsp. ground Cumin
  • Kosher salt & fresh ground black pepper to taste
  • 1 Large organic tomato (this one is just for serving, see below)
  • (1) 5 oz. container organicgirl baby spinach

Directions-

  • 1. Drain and rinse chick peas and lima beans to remove water and salt. Add to blender.
  • 2. Chop and add medium tomato to blender along with next 6 ingredients.
  • 3. Blend, folding mixture in. I tip my blender on it's side slightly as it's blending. If the mixture does not fold in easier to a smooth hummus, then simply add more olive oil and lemon juice.
  • 4. Chill for 1 hour.
  • 5. Serve over large/thick slices of tomato and baby spinach leaves.
  • Yield 6 servings

Rick Smith "I love to serve this hummus with fresh carrot and celery sticks, along with salsa and Chifles® Gluten Free All Natural Plantain Strips. It makes a wonderful, healthy appetizer platter. I like organicgirl baby spinach too, because it's delicious, organic of course, and their containers are made with 100% recycled plastic." - Rick Smith, CGKW Board

 

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