15 oz can chickpeas (garbanzo beans), drained and liquid reserved
seasoned to taste – salt, black pepper, cayenne pepper, etc,
oil for spraying
1/4 cup liquid from chickpeas
3 – 5 tablespoons fresh lemon juice (depending on taste)
1/2 cup tahini
2 – 4 garlic cloves (depending on taste)
1/2 teaspoon salt
Drop or two of hot sauce (optional)
1 – 2 tablespoons olive oil
Parsley, chopped (optional)
Directions for roasting chickpeas.
Preheat oven to 350°.
Evenly spread the chickpeas and garlic cloves (skin on) on a parchment-lined baking sheet with sides.
Mist with oil, sprinkle on the seasonings and stir.
Mist, stir and spread evenly once more.
Roast for 5 minutes. Check for doneness. Do not roast for more than 8 minutes.
Remove skins from garlic cloves
Add chickpeas, lemon juice, tahini, and garlic in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Garnish with parsley, if desired.
Note: Roasting the chickpeas first intensifies the flavor and texture of the hummus considerably.
15 ounce can garbanzo beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup chopped onion
1 cup grape tomatoes, halved
1 jalapeño pepper, finely chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons apple cider vinegar
salt and freshly ground black pepper to taste
In a salad bowl, mix the garbanzo beans, black beans, mint, parsley, onion and grape tomatoes.
Place the jalapeño pepper, garlic clove, extra virgin olive oil, lemon juice, apple cider vinegar into a blender. Blend until thoroughly combined.
Pour the dressing over the salad.
Toss to mix.
Sprinkle with salt and pepper.
3/4 cup lentils, washed and drained
3 tablespoons olive oil
3 shallots, thinly sliced
1 carrot, 1/4 inch dice
1 celery stalk, 1/4 inch dice
1 red pepper, 1/4 inch dice
2 teaspoons fresh parsley, chopped
2 tablespoons balsamic vinegar
6 ounces fresh spinach, chopped
Salt and pepper to taste
Place the lentils in a saucepan, covered with water.
Bring to a boil.
Simmer for 15 minutes.
Drain the lentils.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallots, sauté for 2 minutes.
Add carrot, celery and pepper; sauté, stirring, for 5 minutes more.
Add parsley and vinegar.
Remove from heat.
Transfer to a bowl.
Add the drained lentils to the bowl.
Stir in the spinach.
Add salt and pepper to taste.