|BACKYARD FIREWORKS AT MIDNIGHT, FOOTPRINTS IN THE SNOW, A LITTLE BIT OF NEW YEAR'S MAGIC BEFORE HURRYING INSIDE FOR WARMTH|
|SEARED QUINOA & TEFF WITH PISTACHIOS & OLIVES, DILL-BRAISED & ROASTED FENNEL, ROOT VEGGIE CHIPS TO DIP IN A GARLIC-FREE GUACAMOLE, ALL BY COURTNEY|
|DIET, DESSERT & DOGS' RUTABAGA GRATIN, MODIFIED WITH FRESH ROSEMARY, TARRAGON, MARJORAM & THYME|
This chickpea spread is dense, creamy and versatile, working as a dip, spread, and in my mind, even a faux-egg salad sandwich substitute. (It could surely be tweaked to satisfy that craving more appropriately, but the hint is there, and it's gratifying.) We spread it on Kim's Pumpkinseed Teff Bread, which I made for the evening, and in the days following, I used the leftover spread to make sandwiches with avocado and spinach, and used the rest as a generous dollop on top of a grilled breast of chicken with a spinach arugala salad, which was phenomenal. Try it and tell me what you think!
DILL CHICKPEA SPREAD
1 15 OZ CAN CHICKPEAS/GARBANZO BEANS
1/4 CUP TAHINI
1 TBS TOASTED SESAME OIL
1/2 TSP SEA SALT
1/4 TSP NUTMEG
1/8 TSP ALLSPICE
JUICE OF HALF A LEMON
LOTS 'O' FRESH DILL (I USED A FEW TBS, FOR SURE, BUT ADD TO YOUR OWN TASTE)
DRAIN CAN OF GARBANZO BEANS*, PUT BEANS IN FOOD PROCESSOR WITH REMAINING INGREDIENTS AND PUREE, ADDING MORE DILL AS DESIRED.
*I LIKE TO SAVE THE RESERVE IN A CONTAINER IN THE FRIDGE TO USE AS THE LIQUID IN MY CHICKPEA FLOUR OMELETS, WRAPS, ETC.