Hummus Toast
Hummus Toast
Ingredients
Sourdough Bread, sliced
Avocado, sliced
Sun-dried tomatoes
Pine nuts
olive oil, drizzle
Directions
Drizzle olive oil on sourdough bread slices and toast in the oven 400 degrees until lightly browned. (2-3 minutes each side)
Spread hummus on toasted sourdough.
Top with sun-dried tomatoes, sliced avocado and pine nuts.
Finish with a sprinkle of Falksalt Pink Himalayan Sea Salt
White Bean Chili
White Bean Chili
Ingredients
2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 cup sweet corn, frozen
1 red bell pepper, diced
4 cloves of garlic, minced
3 green onion stalks, diced
8 oz mini portabella mushrooms, diced/sliced
7 oz green chilis
½ lime
2 cups sour cream
1 cup Mexican blend cheese, shredded
2 tablespoons olive oil
1 teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Dried Cilantro
Ground pepper to taste
Top with Wild Garlic Falksalt
Optional
2 Cups chicken, cooked and shredded*
Fresh Cilantro
Avocado, sliced
Directions
In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.
Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.
When the mixture is softened, stir in Cannellini beans and corn.
Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.
Reduce heat to low and stir in sour cream.
In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.
Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.