Appetizers

Served 9 years ago by Renee Herrell-Fitzgerald

Ingredients • ½ can of garbanzo beans • 1 small sweet potato, cooked • 2 Tablespoons tahini • 2 Tablespoons olive oil • 2-6 Tablespoons water to moisten • 2 cloves of garlic • ¼-1/2 teaspoon chipotle pepper • 1 …

Served 10 years ago by Renee Herrell-Fitzgerald

Ingredients 2 jars (12 ounces each) Spanish Piquillo peppers, drained 5 cups Oh She Glows Sour (Cashew) Cream 3 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped Coarse sea salt to taste   Instructions With your fingers, gently open …