Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Thursday, June 28, 2012

Spinach and Artichoke Hummus

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I go out to dinner with my parents about once a month. They are not vegetarian or vegan friendly at all, and so 90% of the time, I am creating meals off the sides menu while they look apathetically on. It's ok, I love them, but we will never be on the same page. Fortunately, I am fond of salads and broccoli cooked in garlic, so I let it slide.
However, last month they were celebrating their 26th wedding anniversary, and we went out to some fancy Italian restaurant in the city. In their excitement, they ordered an amazing Spinach and Artichoke dip, which looked and smelled absolutely incredible, but was, of course, mostly a cheese dip with a few veggies in it. I was tempted but remained resolute, and when I got home, I immediately starting concocting this hummus dip. I'd seen a market version around and was skeptical of it, but after craving that dip, I decided to try my own. All in all, it's probably not as good as the hot cheesy mess that the restaurant had, but it satisfies in a quick minute, and it's way better for you (and for animals, and probably the environment).


1 can chickpeas, drained and rinsed
1/4 c olive oil
3 tbsp garlic
1 c spinach
1/2 (12 oz) can marinated artichoke hearts, chopped
3 tsp lemon juice
1 tbsp tahini
water
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
Roasted red peppers (if desired)


Heat olive oil in pan with a tablespoon of garlic. Add spinach and artichoke hearts, and cook until spinach has wilted.
Add chickpeas to your food processor or blender. Add the cooked spinach and artichoke hearts. Pulse quickly to help breakdown the chickpeas with the spinach and artichoke, then add the rest of the olive oil and garlic. Add in garlic powder, onion powder, lemon juice, tahini and water, and blend until the hummus is smooth and homogeneous throughout. Add red peppers if desired and blend again. Add more water if the hummus is too thick.

You can eat this one a bit warm (it will still be warm when it comes out of the blender) or you can chill it before serving. Either way, it's delicious.

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