Jicamas are kind of gnarly looking on the outside, but the flesh is crunchy, mild and slightly sweet - kind of like a cross between an apple and a potato. Jicama is a great addition to veggie trays, too, it is a sturdy vegetable and will stand up to a variety of different kinds of dips.
On Sunday I cooked up some plain quinoa, and I made a batch of black bean hummus (slightly spicy, with cilantro and lime). So, packing my lunch this week was a snap - couple handfuls of baby spinach, pile of quinoa, big scoop of black bean hummus, and some crunchy jicama and bell peppers (which I sliced ahead of time) on top. When I remembered, I drizzled some extra lime juice on top right before serving. Very refreshing.
I had extra black bean hummus, so I added it to some breakfast burritos I made for dinner one night, with scrambled eggs, bacon and leftover roasted potatoes. I love multitasking meals like this!
Black Bean Hummus
Makes about 2 cups
1 15-ounce can of cooked black beans, drained but not rinsed
Big handful of cilantro leaves
2 cloves garlic, chopped
2 tablespoons tahini paste
1/4 teaspoon ground cumin seed
1/4 teaspoon ground cayenne pepper
1/4 teaspoon smoked paprika
Juice of one lime
3-4 tablespoons olive oil
Directions: Put all ingredients, except the olive oil, in a food processor or blender. Process/blend for about 10 seconds, then pour in the olive oil and continue processing until smooth.
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I'm also afraid of jicama - you are definitely inspiring my cooking for this week - and in general! I finally tried quinoa and it was a *kind of* success! As per usual, this looks delicious!
ReplyDeleteAhh no need to fear the jicama! It won't bite :)
ReplyDeleteIt took me a few tries to figure out how to cook quinoa properly, the first couple of tries were mushy and overcooked. Now I use less water than the directions call for (1.5 cups water per 1 cup quinoa), and that helps.
Love jicama with lime and a sprinkle of salt. Love this hummus ideal (no soaking required).
ReplyDelete