• Tuuli Kitchen

Delicious lunch with @bullyveganco

Updated: Sep 16, 2019


15 oz can chickpeas, drained and rinsed

3 tbsp. water

2 tbsp. extra virgin olive oil

1 tbsp. lemon juice

1 garlic clove minced

3/4 tsp. ground cumin

1/2 tsp. salt

Add ingredients to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus.


2 garlic cloves, finely chopped

3 tablespoons olive oil

4 teaspoons curry powder

2 cups long-grain white rice

3 1/4 cups water

2 teaspoons salt

Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.

Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.

Click HERE to check out @bullyveganco on Instagram!

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