Oatmeal-Rhubarb Porridge and a dip

Yesterday I saw that the local supermarket got their first Rhubarb for this year. As I'm am I immediatly bought some. I wasn't sure what I shall do, mostly I do some cooking for jams together with strawberries or for a dessert. But this time - as we still are lightly deep in winter - I wanted to do a healthy small dish, then came an idea for this surprisingly breakfast. The rhubard just give that great lightly sour taste which I really like.

I could easly dig in this breakfast porridge, hmm.
Be sure to get well ripeness rhubard otherwise you have to add too much agave nectar to get a lighly sweet taste.

Oatmeal-Rhubarb Porridge

2 servings, 1 generous cup each

Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

1 1/2 cups soymilk or almond milk

1/2 cup orange juice

1 cup old-fashioned rolled oats

1 cup 1/2-inch pieces rhubarb, fresh or frozen

1/2 teaspoon ground cinnamon

Pinch of salt

2-3 tablespoons agave syrup

2 tablespoons chopped pecans or other nuts

Preparation

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.

--------------------------------------------------------

Creamy Tomato Garlic Hummus Dip

This Creamy Tomato Garlic Hummus is dreamy and rich textured with a hint of heat. Make it as spicy as you'd like. This healthy vegan dip can be served with freshly chopped veggie sticks, slathered on sandwiches, alongside salads or spread on bagels and toast. You can make an easy lunchtime wrap by simple scooping a nice portion of hummus into a large tortilla and adding a rainbow of veggies or greens - maybe a few grains like quinoa or cooked and chilled farro too.

Creamy Tomato Garlic Hummus

makes about 8 servings

1 cup white beans, cannellini
1 1/2 cups chickpeas
1/2 cup walnuts, raw
1/3 cup sun-dried tomatoes
1/2 cup lemon juice
6 cloves roasted garlic (roast in the oven with oil until soft)
1-2 cloves raw garlic (adds spiciness, optional)
3 Tbsp walnut oil
1 Tbsp flaxseed oil
1/3 cup fresh tomatoes, diced
1 Tbsp tahini
3/4 tsp salt (or to taste!)
a few dashes fresh pepper
a few dashes cayenne

To Make:1. Drain the excess liquid from the cans of beans. Roast your garlic in the oven with some oil and sea salt - about 20 minutes at 400 degrees should do it.
2. Add all ingredients to your blender of food processor.
3. Pulse and blend until creamy – thickness to your preferences.
4. Do a taste test and adjust ingredients as desired.

serve!