Friday, August 5, 2016

Recipe: Sunnyside Salad Dip

While I was preparing dinner, my husband came to me with his iPad, showed me a picture of a kitchen appliance, and asked if I had it. It was a food processor. I told him I did.

He told me he wanted to use it, so I got it out of the cabinet.

My husband, whose culinary skills have only ever extended to boiling eggs and making loose leaf tea, had been inspired by a cooking video on Facebook and wanted to prepare a dip as our salad.

Our dinner always includes a salad, a meat, and a vegetable. Sometimes we exchange the salad for a soup, or just add a soup.

He named it Sunnyside Salad Dip. The name came out of nowhere, but here is what he created.

Sunnyside Salad Dip

1 can chickpea/Garbanzo beans, drained
1 avocado
1 lemon, just the juice
1/2 tsp salt
1/4 tsp fresh ground pepper

Pour can of chickpeas in food processor. Add peeled avocado. Add juice of a lemon. Add salt & pepper. Turn on food processor until ingredients  are smooth.

Serve with crispy pita bread.

I added paprika for presentation.

It appears we have a chef in the making.

Deedra Abboud is the founder of the Global Institute of Solution Oriented Leadership, a "rising tide raising all boats" resource on the art and science of finding solutions, not fault - at work, at home, and in the community. She is an author, keynote speaker, lawyer, and frequent media resource. When she's not helping clients or speaking at organization events, she's traveling the world.  At last count, she's been to over 15 countries including Bahrain, China, Egypt, France, Germany, Italy, Mexico, Turkey, United Arab Emirates, and the United Kingdom.

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