I often make my own hummus or other bean dips, and this weekend's party is no different.
Sun-dried tomato and basil hummus
1 can chickpeas (I found garlic chickpeas this time)
3 cloves garlic
3 generous tbsp sundried tomato in oil (with the oil)
2 tbsp lemon juice
3 tbsp tahini
1/2 tbsp dried basil
Salt to taste
Toss everything in the food processor and puree the daylights out of it. Add water as needed to give the consistency you like. I'm a garlic fan, you may want to tone it down some if you're not.
The recipe book I've had since I was a child and first learning to cook and bake has my favourite banana bread recipe in it. It's the Monarch flour Cookbook and I can't find any date or publishing information anywhere in it. I've had it since the early 80's, and I still use it often.
2 cups flour
1/2 c sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c milk (in my house, this is almond milk)
1/4 c vegetable oil
1 1/2 c mashed banana
Stir together dry, then stir in 1/2 c chopped pecans (if desired).
Beat together wet. Add wet to dry and mix fairly well. Pour into greased loaf pan. Bake at 350F for 60 - 70 mins. Do not overcook this, you want it to stay moist.