Lemony Garlicy Hummus

Lemony Garlicy Hummus

I used to make hummus all the time years ago. And it appears my culinary skills have vastly improved as this was the most tasty hummus I have ever made.

ingredients:

1 can chickpeas
1 tbsp tahini
3 cloves garlic
1 tbsp olive oil
1/2 lemon (juice and zest)
1 tsp salt
1 tsp pepper

directions:

1. In a blender or food processor, combine 1 can of cooked chickpeas, tahini pasta, crushed garlic cloves, olive oil, lemon juice and zest, and salt and pepper.

2. Blend until smooth. Add extra water if needed.

3. Serve with baguette or pita or chips. Sprinkle with some chopped parsley if you want to make it look fancy.

Eggplant Parm Sandwich with Greek Style Potatoes

Lemony potato goodness.

Chickpea and Carrot Salad with Kalamata Olives

Chickpea and Carrot Salad with Kalamata Olives

Ingredients:

1 can chickpeas, rinsed and drained
2/3 cup kalamata olives, pitted and chopped (I have bought pitted ones at Loblaws)
2 carrots, peeled and shredded
1/2 cup chopped fresh cilantro
2 green onion/scallions, finely chopped

Vinaigrette:
1 medium garlic clove, minced/crushed
Zest of ½ lemon and juice of the whole lemon
1 tbs. ground cumin
2 tsp. paprika
pinch cayenne pepper
1 tsp. salt
black pepper, to taste
3 tbs. extra virgin olive oil

Instructions:

In a large bowl, combine the chickpeas, olives, carrots, cilantro and scallions. To make the vinaigrette, combine all the ingredients in a jar with a tight fitting lid and shake until emulsified. Drizzle the dressing over the salad and toss to coat.