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Herbed Festive Humus

28/11/2015

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230g dried garbanzo beans (cooked will just about double that size)
2/3 c tahini
1 fresh lemon
½ teaspoon ground cumin
1 handful fresh parsley
¼ teaspoon sage - dry or fresh
¼ teaspoon rosemary - dry or fresh
½ teaspoon Thyme - dry or fresh
1/4 - 1/2 tsp chili flakes or cayenne pepper
Salt to taste
Olive Oil (optional)
Garlic (optional)

Method:

Separate your sage, rosemary, and thyme leaves only into 3 bowls. You will not need that much rosemary. One at a time, remove the leaves from the stems and put them into your food processor with the S blade to make sure they are pulverized and return each pulverized herb to its respective bowl. We have to really be careful with the rosemary and sage!
(If you have them powdered in containers, stand by.)
Cook and drain the beans. Then add the cooked beans to your food processor with an S blade to blend. Leave your blended hummus base in the processor.
Add the fresh parsley first. Pulse to blend
Next add cumin, thyme, rosemary, sage and chili flakes. Pulse to blend.
Add salt to taste and taste it.
I would NOT add anymore rosemary unless you really want to. However you can add more parsley, thyme, sage, cumin but I would add them in ¼ teaspoon increments.
If you do want garlic you may add in 1 - 2 cloves.
Add in the lemon juice and pulse.
Taste again and add in any of the above if needed.
Enjoy !

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Mini Zucchini, Pepper and Mushroom Frittatas / Protein Breakfast

8/11/2015

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6 eggs
3/4 cup skimmed milk
1/4 cup cheddar cheese or goat's cheese like feta or halloumi
1 tsp olive oil
2 medium zucchini shredded or chopped into small cubes
1/4 cup onion
2 large mushrooms chopped into cubes
salt, pepper
1/2 tsp oregano

Saute all the vegetables with a little bit of olive oil. Beat eggs, milk, cheese, salt and pepper and oregano. Add sauted vegetables to egg mixture and mix well. Spoon into 6 - 8 muffin cups and bake at 180C for 20 - 25mins or until golden brown. Enjoy !

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