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.
4 beets, washed, long strands removed
1/4 cup beet stems, finely chopped (only use if crisp)
2 medium peaches, cut into wedges; pits discarded
1 shallot, or 1/2 small yellow onion, finely chopped
1/4 cup sweet bell or cubano (cubanelle) pepper, finely chopped
2 – 3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful of fresh basil leaves for garnish
Preheat oven to 400°F.
Wrap beets individually in foil and place on a baking sheet.
Roast for approximately 30-40 minutes, depending on size of beets.
Remove from the oven.
Unwrap beets and let cool completely.
Once cool enough to handle, peel the skins off (they should slip off easily).
Cut beets into quarters or eighths.
In a large bowl, toss the onion, pepper and beet stems with olive oil, lemon juice; add salt and pepper to taste.
Add beets and peaches. Gently toss to combine.
Add the basil leaves for garnish just before serving.
1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450ºF.
Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.
Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.