Garlic Hummus

There are phases I go through with eating. Sometimes I'm on a kick with guacamole and tortilla chips.  Other times it's hummus.  One day, I shared with a friend and co-worker how much I loved hummus, but the recipes I'd tried at home just wasn't creamy enough for me.  I preferred the store bought type.  She shared with me her recipe, and I've been making it ever since.  I've also experimented with adding roasted red peppers and avacados.  All of which have been very good.  The addition of yogurt, I beleive with the secret to the creaminess I was looking for.  Personally, I use the greek yogurt for additional protein.

Garlic Hummus

1 15 oz can chickpeas, rinsed and drained
2-3 large garlic cloves
4 TBSP fresh lemon juice
2 TBSP olive oil
3 TBSP tahini
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 cup plain yogurt

Directions:

• Puree peas along with garlic in food processor.
• Add remaining ingredients and blend until smooth.
• Taste and adjust seasons by adding more garlic, cumin, lemon juice, or salt.
• Transfer to serving bowl and cover.
• Refrigerate until ready to serve.

Serve with fresh vegetables such as cucumbers, carrots, celery, and peppers.

Falafel with Cucumber Spread

The first time I tried falafel was at a middle eastern restaurant in my area.  It was served on pita bread with lots of veggies.  This particular recipe was borrowed from Allrecipes.  I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.

Falafel and Cucumber Spread

For Sauce:

• 1 (6-ounce) container plain yogurt
• 1/2 cup cucumber, finely chopped
• 1 tsp dried dill weed
• salt and pepper to taste

For Falafel:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1/8 tsp cayenne pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 TBSP olive oil
• 1 cup dry bread crumbs oil for frying

Directions:

1. In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well.  Chill for 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil.  Slowly add bread crumbs until mixture is not falling part.
4. Shape into balls and slightly flatten.  Fry in oil until brown on both sides.  Serve with cucumber spread.

Lentil, Sweet Potato, and Kale Soup

While both lentils and chickpeas are a good source of protein, the sweet potatoes provide a soft texture and flavor. Kale provides fiber, iron, calcium, and Vitamin C. The use of an immersion blender provide creaminess without the use of dairy. Serve with a salad or sandwich for a complete meal.

Lentil, Sweet Potato, and Kale Soup

• 1 container (32 ounce) vegetable broth
• 1/4 cup lentils
• 1 medium sweet potato, peeled and diced
• 1 can chickpeas, rinsed and drained
• 1 small onion, chopped
• 1 cup kale, chopped into 1-inch pieces

Directions:

1. In a medium saucepan, pour in the container of vegetable broth; cook on medium.
2. Add lentils, sweet potatoes, and onions and cook until potatoes are soft.
3. Add chickpeas and bring to a boil.
4. Using an immersion blender, pulse 5-6 times or until half the soup is blended. If you don't have an immersion blender, pour half the soup into an electric blender and pulse until smooth.  Pour contents back into pot.
5. Add kale and cook an additional 15 minutes or until kale is tender.
6. Add salt and pepper to taste.

Pour into bowls and enjoy!