Recipe ReDux, we're celebrating with vintage side dishes!
Stuffing is so simple, but boy oh boy does it hit the spot on Thanksgiving! Since I have been having fun coming up with interesting hummus dips (pizza? Pad Thai? Balsamic Black Bean? , I thought, "why not stuffing flavored?".
Turns out it is pretty tasty! I did a trial run at my friend's 8th annual fabulous Friend-giving celebration this weekend and it was a hit!
Easily doubled if serving a crowd
- 1/2 cup onion, diced (about 1 small onion)
- 3/4 cup celery, diced (use the leaves too, no need to toss)
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Fresh or dried parsley, if you have it
- 1 clove of garlic, minced
- salt and pepper
- 1 15-ounce can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 2-3 tablespoons water
- In a medium saute pan, melt butter and saute veggies until tender. Add garlic, herbs, salt and pepper and stir for another minute or so or until your kitchen smell heavenly. Remove from heat.
- In your food processor (or very powerful blender) add chickpeas, olive oil and veggies and blend until smooth. Add water, one tablespoon at a time, until desired consistency is reached. As it cools, or after refrigeration, the dip will thicken.
- Serve with fresh veggies to dip or whole grain crackers.
Reader Poll: What Thanksgiving side dish do you look forward to the most?
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