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.