pressure cooker hummus

Cook time: 60 minutes

Equipment:

• Food Processor (I like my KitchenAid Food Processor)
• Pressure Cooker (I like my Fagor 10 quart Duo pressure cooker)

Ingredients:

• 1 cup dried chickpeas, sorted and rinsed (OR: 4 cups homemade chickpeas, OR: 2 15 oz cans chickpeas)
• 4 cups water (if cooking the chickpeas)
• 2 medium cloves garlic, peeled
• 1/2 tsp kosher salt
• 1/2 cup chickpea cooking liquid (reserved from cooking the chickpeas, or water if you're using canned)
• Juice of 1 lemon
• 1/4 cup tahini (or substitute natural peanut butter)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Paprika (for color; smoked spanish paprika, pimenton de la vera, is my favorite)

Directions:
1. Pressure Cook the Chickpeas (optional): Put the dried chickpeas and 4 cups water in your pressure cooker, lock the lid, bring the cooker to high pressure, and cook for 40 minutes at high pressure. Then, remove from the heat and let the pressure come down naturally, another 10 to 15 minutes. Drain the beans, saving 1/2 cup of the cooking liquid for use later in the recipe.
*See my Basic Technique: Pressure Cooker Beans for an overview of the technique.
**OR: Substitute make ahead Pressure Cooker Chickpeas - if they're frozen, thaw them out in the microwave before using them in the recipe.
***OR: Substitute two 15 ounce cans of chickpeas. Rinse them well, and use water instead of the chickpea broth.

dadcooksdinner.com

kimberly snyder's green smoothie

Ingredients:
1 1/2 cups water
1 head organic romaine lettuce, chopped
3-4 stalks organic celery
1/2 head of a large bunch or 3/4 of a small bunch of spinach
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 fresh organic lemon

optional:
1/3 bunch organic cilantro (stems okay)
1/3 bunch organic parsley (stems okay)

Directions:
Add the water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smoothi. Gradually moving to higher speeds, add the celery, apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.• Try to drink at least 16-24 ounces a day, if not more! Stir before you drink!

• Feel free to mix your greens and fruits, as greens and fruits food combine well together (except for melons). Be sure to balance the light and darker greens, so for instance, if you want to add some kale, be sure to balance with the lighter green of celery. Bill the anchor today, mentioned he didn’t like cilantro. No problem! Just leave it out and use another green instead, or up the quantities of the other greens.

• * If you are diabetic and prefer to cut out all high glycemic fruit, you can omit the banana. Otherwise, I suggest keeping it in, as it adds a nice consistency and taste.

• ** It is important to blend until all “chunks” are removed from the mixture. There are a lot of nutrients encased into the cell walls of the green plants, and these need to be ruptured so full nutrition is available upon consumption without much digestive work. If you don’t have a great blender, you may have to blend longer and the smoothie will get warm. In that case, be sure to make it the night before, so it will be nice and cool by breakfast time!

www.kimberlysnyder.net