16 oz. can garbanzo beans, drained
1 head roasted garlic
1 tablespoon tahini
Salt, to taste
Pepper, to taste
2-3 tablespoons olive oil
Put everything except the olive oil into a food processor. Turn on the food processor and slowly drizzle in the olive oil. Leave it on for about 5 minutes or until the hummus is smooth and creamy. Store in an airtight container in the fridge.
Serve this with Carrot Sticks and Sven will be your friend forever!
12 oz. milk chocolate chips
1 cup powdered sugar
1/8 cup milk
1/2 cup chocolate sprinkles
Melt the chocolate, sugar, and milk over a double boiler. Put in the refrigerator to harden. After the chocolate mixture is hardened, use a small ice cream scoop to scoop out balls of the chocolate. Roll around in your hands and then roll in the sprinkles to cover each ball. Put back in the fridge to reset and serve.
Makes about 2 dozen
28 Andes mints (one package)
1/3 cup powdered sugar
1 tablespoon milk
1/4 cup colored sugar (preferably green)
Melt the mints, sugar and milk over a double boiler. Put in the refrigerator to harden. Once hardened, use a small ice cream scoop to scoop out balls of the chocolate mixture. Roll around in your hands then roll in colored sugar to coat each ball.
Makes about 1 dozen
When I finally found tahini in the store, it was almost twelve dollars! Here is an easy homemade alternative. (If your wondering, the tahini was next to the peanut butter in my store.)
2 cups roasted sesame seeds
1/4 cup olive oil
Put sesame seeds and olive oil in a food processor and blend until smooth.