2-1/2 cups Black Eyed Peas [cooked, 1/2 cup set aside]
1 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
2 Garlic Cloves
2 Tbs Tahini [raw]
Salt [to taste]
10 Kalamata Olives
2 Tbs Mesquite Extra Virgin Olive Oil
Blend all ingredients in a food processor until smooth. Stir in or garnish with the remaining black eyed peas.
5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]
Preheat oven to 400 degrees F. Lightly oil a large baking sheet.
Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.
Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.
Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.
Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.
3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]
Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt
Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.
An individual lunch size serving.
2 cans Garbanzo Beans [rinsed]
4 Garlic Cloves [make a very garlicky hummus]
1/4 cup + 2 Tbs Tahini
2 Lemons [juice only from 1-1/2, or more]
1/2 cup olive oil
1 tsp Cumin
dash Cayenne Pepper
Salt + Freshly Ground Black Pepper
Smoked Spanish Paprika [garnish]
Add beans, garlic, tahini, lemon juice + 1/4 cup of olive oil to food processor and process till smooth. Add seasonings, process again. Taste, adding more lemon juice, salt + pepper to taste. Garnish with a sprinkle of smoked paprika and serve immediately.
Party size. Serve with bread and veggies.
[Use only two garlic cloves for a less garlic-dominant spread or if you’re going to serve it the next day.]
1 cup French Green Lentils
1/4 tsp. Dried Thyme
1 Bay Leaf
6 Tbs Extra Virgin Olive Oil
1 Lemon [juice only]
2 Garlic Cloves [smashed + peeled]
1/4 cup Tahini
1/2 tsp Cumin
1/4 cup Water
Salt + Freshly Ground Black Pepper
Fennel, Carrots, Radishes [sliced thinly for dipping]
Simmer lentils in 2 cups water with thyme + bay leaf till tender, about 20 minutes. Allow to cool slightly. Process all ingredients in a food processor till smooth, adding a dash more water or olive oil if necessary. Serve with veggies, crackers, or bread.
Makes plenty. Would be great to half for a regular day; make the whole recipe for a party.
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