A little over a week ago I ran a hummus workshop at Serendipity Cafe here in Chigasaki. I had a great time and we ended up making nine different flavors of hummus. I’d have to say that eating nine kinds of hummus is a pretty good dinner to have. We also made flat bread. A gluten-free friend asked if she could bring some gluten free flour along and we successfully made gluten free flat bread for her and another participant who happened to be gluten free as well. We used two food processors and oddly enough the hummus that came out of the processors tasted quite different.
I have been asked to run it again so stay tuned for for an update on when.
I will be posting details for my next class on Monday morning so make sure you come back and check it out.
My last post was a quickie dip recipe and this entire post will be devoted to dips. I love veggies and dip. I’m pretty sure that I could eat veggies and dip every warm day of the year without tiring. I’ve rounded up four of my dip posts in one place to get you started.
Avacado Tofu Ranch Dip
Silky Smooth Soy Bean Dip
Edmamae and Tofu Dip
Tex Mex Hummus
I had lettuce wraps twice today. I tried Gina’s method of trimming the spine for optimum rolling of leafy greens. For lunch I made miso hummus and wrapped it up in romaine lettuce with mango. The tomatoes on top looked amazing but were a bit of letdown.
For dinner I was too lazy to trim the spines so I folded them in half horizontally. More like a lettuce boat. What you see is hiyamugi noodles (soumen would be just as great) and beef fried in yakiniku sauce.