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Who isn’t obsessed with hummus? It’s healthy, it’s tasty, and you can eat it with just about anything. But lockdown hummus – that’s a whole other ball game.

Now that we’ve basically turned into domestic goddesses with all the banana bread we’ve been making, this one should be easy for you. Simple grab all the ingredients, clomid cramps before or after ovulation whip them in the blender and enjoy however you like!

The recipe, coming courtesy of WA-based foodie, Dasha (known as @littlekalegirl on Tiktok), combines a subtle blend of spicy cumin, tangy lime, delicious roasted garlic and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

“I would like to share with you one of my favourite spreads that it’s a must to have in my fridge, and that’s hummus made in my @vitamix_aunz. Many of you ask me very often which model of Vitamix that I use. Personally I am using @vitamix_aunz Ascent Series A3500i and I love it! It’s an appliance I use daily in my kitchen and today let’s make delicious and creamy hummus with it.”

The dip complements almost every other flavour too, try mixing into asparagus salads; used as a dip for sweet potato wedges and crudités; as a creamy sauce for wild rice, pumpkin seed and rocket bowls; and of course eaten straight out of the bowl with a spoon!

It’s super healthy too, especially as chickpeas are such a great source of plant protein and fibre.

Check it out below.

Ingredients

400g can of chickpeas – for extra creamy texture I use skinless chickpeas, by removing skin after cooking.


Juice of 1 lime


1/4 cup Tahini


1/4 cup Extra Virgin Olive oil


1 teaspoon of Himalayan salt


4 roasted garlic cloves


1 tablespoon of grounded cumin


1 1/4 cups of cold liquid left from cooking the chickpeas ( or liquid from the can) or more if needed.
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Method

Blending everything in a high speed blender until creamy and smooth consistency. You can add more water if consistency is too thick.

On top I have added dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil and sprinkled with sesame seeds

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