Blog

It’s been a while since I posted a recipe, so I decided to do so today.  Just this week, I have put this hummus as the sauce on my pizza and also as a layer in lasagna.  Yum!

Ingredients:

2 cans chick peas (I used unsalted, only water added cans of garbanzo beans)

1 small onion, chopped

1 bunch of scallions, chopped

1 small bunch of cilantro, chopped

1 large lime

Sea salt and Tony Chachere’s spice blend to taste (I have my own homemade version of this because of my food allergies)

 

Sauté onions, scallions, and cilantro with your oil of choice (I used avocado and sesame).

Empty one drained can and one entire can of chick peas (garbanzo beans) in a pot.

Add sautéed veggies to pot.

Squeeze 1 large lime in the pot and simmer for 20 minutes.

Blend all ingredients in a blender until smooth.

 

Enjoy with chips, as a dip for fresh veggies, on a pizza, in lasagna, or with a spoon!

Variations: Adding garlic, substituting red bell peppers for the cilantro… be creative!

I appreciate those who have accompanied me in prayer for Venezuela over the past few days.  It has brought back memories of my years living there and the return visits I have made since then.  Venezuela was the first place I visited outside of the United States in 1996, and will always hold a special place in my heart.  I lived there full-time as a missionary from 2003-2007, working to establish a new congregation in the eastern part of the capital city, Caracas.

[caption id="" align="alignnone" width="600.0"] Luis & Fabiola Gómez with Daniel, Juancarlos Martínez, and Michelle Goff[/caption]

This picture is of the team of us that worked together with the congregation that started meeting in my apartment with 12 people.  The East Caracas congregation celebrated their 11th anniversary earlier this month and there are now over 100 meeting regularly on Sundays and many weekly Bible study groups in homes.