Polenta with Kale and Cannellini

This is a combination of two recipes from this website: My Pan-Grilled Polenta Rounds and my sauteed Kale and Cannellini. The combination makes for a delicious, light, and healthy meal.

For heartier appetites, add some crusty bread and some Roasted Carrots.

RECIPE:

1 tube of prepared polenta (plain)
1 bunch of kale (1/2 to 3/4 pound)
3 tablespoons extra virgin olive oil, divided
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for 5 minutes, until most of the liquid is reduced.

To serve, arrange polenta slices on serving plate(s). Top with the kale mixture.

-- 4 servings (2 polenta slices per serving)

Bowtie Pasta with Chickpeas, Sun-Dried Tomatoes, and Black Olives

For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I had on hand.

The extra flavor dimension made for a lovely variation.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, drained and cut into julienne strips
3 tablespoons pitted sliced black olives
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, olives, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Potato, Bell Pepper, and Chickpea Stew

For this hearty dish, I used my recipe for Eggplant, Tomato, and Chickpea Stew as a base. Since it was the middle of winter and eggplants were not in season, I substituted potatoes instead. The result was a delicious and comforting winter stew.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the potatoes, broth, diced tomatoes, and chickpeas, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes are tender.

Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.

Sprinkle with additional parsley, as desired, and serve.

-- 4 servings

White Bean Hummus

This recipe is a nice change of pace from the classic hummus made from chickpeas.

Canned cannellini beans typically contain more moisture than canned chickpeas, so less liquid is added to the hummus. Less olive oil makes this version naturally low in fat.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) cannellini beans, drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil, plus more if needed
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add a bit more olive oil, one teaspoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Hummus with Cumin

At a Philadelphia area restaurant recently, a friend and I enjoyed some hummus that was generously seasoned with cumin. This is my own version, which tastes very much like the restaurant's recipe.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 to 1/2 teaspoon ground cumin, to taste
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Spinach Salad with Cannellini, Roasted Peppers, and Pine Nuts

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!

Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.

RECIPE:

1 tablespoon pine nuts
6-8 ounces fresh baby spinach leaves
2/3 cup cannellini beans, rinsed and drained
1/3 cup roasted red bell peppers, cut into julienne slices
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the spinach in a large bowl. Add the vinaigrette to the spinach, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the spinach with the cannellini, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Moroccan-Style Split Pea Soup

For this recipe, I started with a basic split pea soup and added a Moroccan-style spice combination to give it a subtly exotic flair.

RECIPE:

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
1 clove garlic, minced
4 cups (1 quart) vegetable broth
1 cup dried split peas, picked over, rinsed, and drained
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 bay leaf
Salt and freshly ground black pepper to taste
Chopped fresh parsley or cilantro for garnish (optional)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften.

Add the vegetable broth, split peas, coriander, cumin, paprika, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 1 to 2 hours, or longer as needed, stirring occasionally, until the split peas have broken down and the vegetables are tender.

Uncover. Raise heat to medium or medium-low, and simmer, uncovered, stirring occasionally, for 20-30 more minutes, or as needed, to reduce the liquid as desired to a thick soup consistency.

Remove and discard the bay leaf before serving. Garnish each portion with a sprinkling of chopped fresh parsley or cilantro, as desired.

-- 2-3 servings

Artichoke and Roasted Garlic Hummus

For this recipe, I started with our Artichoke Hummus recipe and substituted roasted garlic in place of the fresh garlic. The result is delicious!

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 (14.5 ounce) can artichoke hearts, drained and quartered
2 or 3 cloves roasted garlic, to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Polenta with Stewed Peppers, Tomatoes, and Chickpeas

My Italian grandmother used to top polenta with stewed meats. I like to replace the meat with vegetables and beans.

Add a green salad and perhaps some crusty bread for a healthy and satisfying meal.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)

In a deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.

Meanwhile, cut the polenta into 8 slices. Heat the remaining1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

To serve, arrange polenta slices on serving plate(s). Top with the chickpea mixture.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings (2 polenta slices per serving)

Potato, Bell Pepper, and Green Bean Stew

This vegetable stew is hearty and satisfying, yet light and healthy. Paprika adds a Spanish flair.

Serve with some crusty bread to soak up all of the delicious broth.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
12 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the potatoes, green beans, broth, and diced tomatoes, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes and green beans are tender.

Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.

Sprinkle with additional parsley, as desired, and serve.

-- 4 servings

Parsley Hummus

I'm always looking for new hummus variations, and this is a great way to use up leftover parsley. It adds color, flavor, and nutrients to the hummus.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

Parsley Hummus

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1/2 cup tightly packed Italian flat-leaf parsley leaves (stems discarded)
1 clove garlic, crushed through a press or finely minced
2 1/2 to 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Bowtie Pasta with Broccoli, Chickpeas, and Red Bell Pepper

This recipe came about one evening when I had some broccoli and red bell peppers in the fridge that I needed to use up. I was in the mood for pasta, and also decided to add some chickpeas as a protein source. The result was colorful, healthy, and very tasty.

A simple Parmesan-wine sauce makes this dish elegant enough to serve to guests.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 medium red bell pepper, cut into matchstick slices
1 (15-ounce) can chickpeas, drained but not rinsed
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese, plus additional for topping as desired

Cook the pasta according to package directions. Drain.

Meanwhile, blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red bell peppers, and saute for a minute or two over low heat, just until the flavor and aroma start to emerge and the peppers start to soften. Do not let the garlic get brown.

Add the broccoli to the skillet, and saute over medium heat for a minute or two, stirring occasionally.

Add the cooked pasta, chickpeas, and salt and pepper to taste. Continue cooking over medium heat for an additional minute or two, stirring occasionally.

Add the white wine and continue cooking and stirring for another minute or two.

Add 2 tablespoons of Parmesan. Saute over medium-low heat for additional minute or two.

Transfer to serving dish(es) and sprinkle with additional grated Parmesan, as desired.

-- 4 servings

Moroccan-Style Carrot, Tomato, and Chickpea Stew

Moroccan cuisine is known for its exotic combinations of sweet and savory flavors and interesting spice mixtures.

Such was the inspiration for this delicious, healthy, vegan-friendly stew. Raisins and cinnamon add a sweet touch, complemented by the subtle heat of the optional cayenne pepper and the exotic accents of cumin and turmeric.

Serve with cooked couscous or rice.

RECIPE:

2 tablespoons extra virgin olive oil
3 medium carrots, thinly sliced
1 small yellow onion, chopped
1 clove garlic, minced
2 (15.5 ounce) cans chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth, plus more as needed
1/4 cup golden or black raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1 or 2 tablespoons chopped fresh parsley or cilantro, to taste

In a deep skillet or Dutch oven, heat the olive oil over medium heat.

Add the carrots and onion, and saute for about 5 minutes, or until softened.

Add the garlic, and saute for another minute. Do not let the garlic get brown.

Add the chickpeas, tomatoes, 1 cup of vegetable broth, raisins, cinnamon, cumin, turmeric, and cayenne (if using), along with salt and pepper to taste. Raise heat and bring the mixture almost to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for about 25-35 minutes, or longer as needed, until the carrots are tender but not overcooked.

Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has slightly thickened. If too thick, add more broth as needed.

Stir in 1 tablespoon of the parsley or cilantro.

Sprinkle with the additional parsley or cilantro, as desired, and serve.

-- 4-6 servings

Lentil, Potato, and Veggie Sausage Stew

This healthy and nutritious stew is also hearty, satisfying, and delicious.

For a vegan version, be sure to use a veggie sausage that does not contain eggs or dairy ingredients.

RECIPE:

2 tablespoons extra virgin olive oil, divided
2 frozen vegetarian Italian-style sausage links, cut into bite-size slices or chunks
1 small yellow onion, chopped
1 clove garlic, minced
2 or 3 medium-size red potatoes (12 to 16 ounces), unpeeled, cut into 1/2-inch dice
1 (14-15 ounce) can diced tomatoes (preferably petite cut), undrained
2 cups vegetable broth
1 cup lentils, picked over and rinsed
1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

Cut the sausage into bite-size slices or chunks. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the sausage slices and cook, stirring occasionally, for 2 or 3 minutes, until lightly browned. Remove the sausage from the skillet and set aside.

Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the onion and garlic, and saute for 2 or 3 minutes, until soft. Do not let the garlic get brown.

Add the diced potatoes to the skillet, along with the diced tomatoes, vegetable broth, lentils, Italian herb mixture, salt, and pepper. Raise heat to high, and bring the mixture almost to a boil.

Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the lentils and potatoes are tender.

Uncover, and stir in 1 tablespoon of the chopped fresh parsley along with the reserved sausage.

Simmer, uncovered, stirring occasionally, for another 5-10 minutes, or until the sausage is reheated and the stew is thickened to the desired consistency. Add more water if the mixture is too thick.

Sprinkle with additional parsley, as desired, and serve.

-- 4-6 servings

Lentil and Mushroom Soup

For this recipe, I started with our classic Lentil Soup with Aromatic Vegetables and added some fresh crimini mushrooms for extra flavor and texture. It made for a very yummy variation, and a nice change of pace.

Serve with a green salad and lots of crusty bread for a light but satisfying and nutritious meal.

RECIPE:

2 tablespoons extra virgin olive oil
8 to 12 ounces crimini (brown) mushrooms, quartered lengthwise, and larger quarters cut in half*
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the mushrooms, garlic, onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften. Do not let the garlic get brown.

Add the vegetable broth, lentils, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 25-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Stir in the parsley, and simmer, uncovered, stirring occasionally, for 5-10 more minutes to blend all the flavors and reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 3-4 servings

* Note: Crimini mushrooms are sometimes sold as “baby portobellos” or “baby bellas”. If you cannot find them, feel free to substitute other wild mushrooms or regular white mushrooms.

Roasted Red Pepper Hummus with Roasted Garlic

This is simply a variation of our popular Roasted Red Pepper Hummus recipe, using roasted garlic instead of fresh garlic. Roasting the garlic gives it a deep, almost sweet flavor, and deepens the flavor of the hummus accordingly.

I like to roast a few additional garlic cloves to use as a delicious garnish.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 or 2 cloves roasted garlic
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Zucchini, Tomato, and Chickpea Stew

This was inspired by our popular Eggplant, Tomato, and Chickpea Stew recipe. Here, however, we substitute zucchini for the eggplant. The result is every bit as delicious.

RECIPE:

1 1/2 tablespoons extra virgin olive oil, divided
2 medium zucchini (about 1 pound), halved lengthwise and then sliced 1/4-inch thick
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste

In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil in a skillet over medium to medium-high heat. Add the zucchini, along with salt and pepper to taste, and saute for 3-5 minutes until lightly golden and crisp-tender. Remove the zucchini from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Reduce heat to medium, add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, chickpeas, and broth. Season as needed with additional salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Uncover, add the zucchini back to the skillet, and simmer, uncovered, over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.

Sprinkle with the parsley, and serve.

-- 4 servings

Roasted Garlic Hummus

This is a variation on our Classic Hummus recipe, and uses roasted garlic instead of fresh garlic. Roasting the garlic sweetens it, making it much milder and deeper tasting than fresh garlic.

Serve with Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

2 or 3 cloves roasted garlic – plus additional cloves for garnish, as desired
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including the 3 or 4 garlic cloves and 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Roasted Red Pepper Hummus

I used to buy a lot of the packaged, prepared roasted red pepper hummus. Then I discovered how easy - and economical - it is to make it from scratch.

Homemade hummus is so much fresher tasting, and you can control the ingredients per your own personal taste. Here is my own version of homemade roasted red pepper hummus. Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all ingredients except the reserved chickpea liquid in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time until desired consistency.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Kalamata Hummus

Two favorite Mediterranean flavors - hummus and olives - come together in this easy, healthy, and delicious dip.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping. I also like to garnish this with additional olives.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1/2 cup Kalamata olives, pitted and halved
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings