Cauliflower Hummus


  • 1/3 cup olive oil
  • 10 garlic cloves smashed
  • 1 head cauliflower
  • 1/4 cup tahini (not completely full)
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Fresh or dry Parsley for garnish

 

  1. Combine oil and garlic in a small saucepan over low-medium heat. Cook until garlic begins to brown (10 to 15 min). Let cool and strain (discard garlic)
  2. Bring a pot of salted water to a boil over high. Add cauliflower and cook until tender (10 to 15 min). Drain and cool
  3. Put cauliflower, tahini, lemon juice and salt in a blender and process until smooth. Add water if needed 1 tablespoon at a time
  4. Transfer to a bowl and drizzle with garlic-infused oil
  5. Sprinkle with parsley
  6. Serve with pita bread or veggies

Easy Falafel


falafel

falafel

  • 2 16 oz cans garbanzo beans rinsed and drained
  • 1 onion finely chopped
  • 6 cloves garlic
  • 1 cup loosely packed flat-leaf parsley
  • 2 tsp. chili powder
  • 1/3 cup all-purpose flour
  • 1 lime
  • 1  6-oz carton plain yogurt
  • 1/2 cup chopped cucumber
  • 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce

 

Roasted Olives


  • 1 cup each any 3 types of olives, drained
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de provence (if you don’t have these Herbes, mix rosemary, thyme, and basil)
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Preheat oven to 425 degrees. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture in the oven for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on the pan.  Serve at room temperature with slices of bread.