garlic free food

This simple side dish requires very few ingredients, the real star of the show is the brand of tahini you use.

Must Make Hummus

organic chickpeas

water

chic pea liquid

lemon

Al Wadi Tahini

tbsp Organic Extra Virgin Olive Oil

cumin

Salt

Get Out Food Processor or Blender

You’ll need a food processor or a blender to make the hummus.

Drain and Rinse Chickpeas

Drain and rinse the chickpeas - reserve 1/4 cup for the hummus.

Put Chickpeas in Food Processor or Blender

Put the can of chickpeas in the food processor.

Add Lemon Juice

Add Tahini

Add 2 tbsp of tahini, you can alway start with 1 then add more.

Pulse Chickpeas

Pulse the chickpeas until they are split and start to breakdown.

Add Cumin, Salt, and Evoo

At this stage add the cumin, a pinch of Kosher Salt and EVOO.

Add Ice Water

Now you’ll need the ice water in your measuring cup, I can’t stress how important ice water is for the next step in making this hummus outstanding! Throw the food processor on low-medium and start slowing streaming in the ice water until the chic peas begin smoothing into a traditional hummus texture.

Taste Test

Taste your hummus. Does it need more tahini, cumin, salt or lemon? Maybe it needs all 4 things. Add a pinch, a dash a spoonful more. Then blend again.

Texture Test

Does it look a little dry? Steam in a bit more olive oil and the reserved chic pea liquid.

Taste and Serve

Taste and transfer to a bowl. I like to drizzle organic extra virgin olive oil on top with a sprinkle of Za'atar seasoning.

Love a double duty meal. This one pot Dutch Oven roasted chicken is a delicious and easy dinner that will turn into tomorrow’s lunch in a flash. You’ll find yourself using all of these ingredients in multiple meals/snacks throughout the week. You’ll notice in the photos I have sliced lemons running though the dish. This was a mistake, the rinds made the dish more bitter than lemony. When I made this a second time I only used lemon juice and it came out perfect.

Dutch Oven Chicken

Chicken Thighs- bone

Bag of Yukon Gold Potatoes

Lemon

Kalamata Olives

Oregano

Kosher Salt

Black Pepper

Dutch Oven

Pre-Heat

Prep chicken

Pat dry and salt and pepper your chicken thighs then place them in a deep dish or bag. Squeeze the juice of one lemon over the chicken and a dash of olive oil. Let marinate for at least an hour or overnight.

Prep Dutch Oven

Coat the bottom of your dutch oven with a thin layer of olive oil or avocado oil.

Add Potatoes

Quarter the Yukon gold baby potatoes and place in a layer on the bottom of the dutch oven.

Add the juice of the other lemon over the potatoes.

Add Chicken

Place the chicken thighs skin side up in the pan on top of the layer of potatoes.

Add Olives

Add Oregano

Add Water

And a little bit of water to the bottom of the pan (this will create some steam to help everything come together).

Cook

Roast at 425 for 30-50mins until the internal temp of the chicken reaches 165 degrees.

How to Make a Salad

Reheat the chicken in a pan with a little oil and water. The water helps rehydrate the chicken.

Toss Reheated Chicken

Toss the chicken with green leaf lettuce, candy heart grapes, cherry tomatoes, and diced celery.

Add Dressing

For the dressing: I used red wine vinegar, evoo and mayo as the emulsifier.

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Must Make Hummus

Dutch Oven Chicken

Top 2 garlic free food recipes from across the web

The most viewed garlic free food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Must Make Hummus

Dutch Oven Chicken

The most viewed garlic free food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine