We're back!

Now that Nate and Jarka are married, and Josh and Em are heading back to Vancouver today, we  are getting back into the swing of things.  Today College Street Church says a  grateful farewell to Rev Susan  who has served as our interim minister.   So we are taking crudite and chickpea dip inspired by a Neal Barnard recipe -  Gluten Free, Dairy Free, and Vegan!

SPICY CURRIED CHICKPEA SPREAD//DIP

Place in a blender
3 cups chickpeas, drained
1 Tbsp hot curry powder blend (or your favorite curry powder blend)

Saute in vegetable stock, and allow to carmelize
1 medium nion, peeled and chopped
4 cloves garlic, peeled and chopped
sprinkling of salt

Add the sauteed vegetables to the blender.
Deglaze the pan with 1/4 cup water and add the water to the blender along with
Juice of 1-2 limes
2 -3 tsp agave nectar or sweetener of choice

Blend until smooth.
Taste, adjust seasonings, and serve OR
Refrigerate for 2 hours or overnight to allow flavors to meld.
If you are able to let the dip rest,  taste and adjust the seasonings before serving - may need a little more water/stock since there is no fat added to this recipe..

For dip, may need a little more water or vegetable stock to loosen.
Great with crudite, rice crackers, or as a sandwich spread  along with roasted vegetable filling - especially on toasted raisin bread.