Sundried tomato and garlic hummus

I am not a big fan of hummus. I have tried a lot of different kinds and still didn't think I would ever like it. Well I decided to give it a try and found a recipe that I could make. I changed it a little bit, but it turned out fabulous. I used pita chips to dip into it and I have already made it again. :)

Sundried Tomato and Garlic Hummus

1 can of garbanzo beans (aka chick peas)
1/2 jar of sun dried tomatoes in oil in a jar (comes in an 8 oz jar so use 4 oz) (top of shelf most places)
1-4 cloves of garlic (I used 1-2 cloves) depends on what you like
lemon juice (to taste)
extra virgin olive oil (a few tablespoons)
basil (a few leaves) depends on what you like

In a food processor, add garbanzo beans, sun dried tomatoes, basil and garlic. Pulse while gradually adding olive oil and lemon juice. Blend until desired consistency.

Makes around 4 cups.

As you can see, this recipe can be changed according to what you like. Garlic is very strong so I didn't use as much. I also didn't add a lot of basil to the recipe. :)

Busy

May has been super busy and I have neglected my blog. Finals were my life for a good two weeks. I am proud to say that I successfully completed my 1st quarter in grad school. I took one of the "tough" classes that is a pre-requisite for almost every class. Here is a tid bit what I have been up to.....

Easter fun with sis!


All dressed up for Easter Sunday!


Mom and I are growing cherry tomatoes in a pot. They are so fun to pick and eat in a salad.


I have been cooking some, but not really anything new. I am working on a making a cookbook.

Crawfish fettucini and peanut butter cookies!

Crawfish Fettucini

Ingredients

1 pint half and half
1 16 oz. block velvetta cheese
1 bag egg noodles
1 can rotel tomatoes
1/2 onion
1/2 bell pepper
1 can of cream of mushroom soup
1 lb of crawfish tails (can be frozen or fresh)

Directions

Start cooking egg noodles. meanwhile saute onions and bell pepper until onion is clear. Add Half and Half. Cook for 3 mins. Add cream of mushroom soup. Cook for 5 mins. Add tails and rotel. Cook for 10 mins. Gradually add velvetta cheese in cubes. Cook until melted stirring constantly. Add cooked egg noodles.

Number of Servings: 10

Recipe submitted by SparkPeople user MOMY2JOSH.

Number of Servings: 10

Found at Spark Recipes.com. I made it with leftover crawfish from our crawfish boil. It was a little too cheesy for me, but it was still good.


Peanut Butter Cookies

Ingredients

1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt


Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.


Number of Servings: 36

Recipe submitted by SparkPeople user LACYLOU85.

Number of Servings: 36

Found at Spark Recipes.com. They were delicious! :)