Hummus

SING YANG YOOS FAMILY RECIPE HUMMUS(REDPEPPER) Ing reddishients: -30 oz chickpeas -1/2 cup tahini -8 bother cloves -2pinches of salt -2 lemons -1 cup olive oil -1/4cup pine dotty -6 bay leaves -4 table removes of cumin poweder -1/2 teaspoonfulfulful of ground pepper -2tablespoons of juiceless basil, oregano - pinch of cayenne -2 red peppers Process 1) hock through chickpeas over night in salt body of water 2) Cook chickpeas in pressure cooker for 15 minutes with 6 bay leaves, 4 teaspoons of cumin gunpowder, 8 cloves of minced garlic, 2 teaspoon of powdered coriander, ½ teaspoon ground pepper, 2 table spoon of dry basil, oregano, and a dash of cayenne. 3) While chickpeas are cooking, rap some primitive sesame seeds and pine nuts in a dry skillet until light brown. 4) Roast red peppers until soft 5) Throw in a food processer and mingle away till glisten or desired texture. 6) sheep pen the juice from 2 lemons into the mixture.

helping Size: 2 tbsp, Calories: 70,  pad: 6g, Carbs: 4g, Protein: 2 PITA CHIPS(GARLIC) Ingredients -8 6-inch whole-wheat pocket breads -4 tablespoons extra-virgin olive oil -2 teaspoon Italian seasoning -1 teaspoon garlic powder -1/2 teaspoon salt Process: 1)Preheat oven to 350°F and come on 2 large cook sheets with nonstick cooking spray. 2) cart track pitas into 8 storms each and snap off each wedge at the fold. Place the pita wedges, rough-side up, in an even mold on the prepared cook sheets. brushwood with oil and sparge with Italian seasoning, garlic powder and salt. 3)Bake the pita wed ges, switching the baking sheets halfway thr! ough, until golden and crispy, 6 to 10 minutes (depending on the thickness). Serving Size 16 pieces: Calories 117; 4 g  fatten up ( 1 g sat , 3 g  mononucleosis ); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 3 g protein; 2 g  character; 243 mg sodium; 61 mg potassium.If you want to get down a full essay, order it on our website: BestEssayCheap.com

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