That’s right! I made a recipe I’d made before, the Butternut Squash and Black Bean Burritos. Mmmmm. I cooked up a batch, and served it to my husband and our two enlisted friends. I really wasn’t quite sure how they’d take to it, but they both loved it! Victory for the vegetarian!
So, give it a shot. It’s fantastic.
I also made a bowl of hummus, which I served with pita bread traingles
- 2 sprigs fresh rosemary (I got this idea from This recipe)
- 5 cloves garlic, peeled
- 2 (15.5 ounce) cans garbanzo beans, drained
- 1/4 cup olive oil
- lemon juice to taste
- salt and pepper to taste
- Strip rosemary leaves from stems, discard stems, and put leaves in food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
- With food processor running, slowly pour in the olive oil and tahini, scraping sides of the bowl as necessary. Add lemon juice to taste. Season with salt and pepper to taste. Chill before serving.