My Menu Blog

1 (15 oz.) can garbanzo beans, drained
½ cup tahini
Juice of 1 lemon
1 tbs olive oil
1/3 cup water
4 cloves garlic, optional
1 tsp cumin
Salt and pepper to taste

1. Combine the beans, tahini, lemon juice and olive oil in a blender or food processor and process until smooth.
2. Add water a little at a time until you reach the desired consistency.
3. Add the garlic and cumin, and then salt and pepper to taste.
4. Serve with pita.

As an alternative, substitute garbanzo beans with 2 cans black beans, lime juice instead of lemon juice, and ¼ cup cilantro.

• 2 cans chick peas, drained
  
• 1/2 cup chicken stock
  
• 1/4 cup tahini paste

Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.

2 tbs. olive oil
2 cups chopped onion
2 tbs. minced garlic, minced ginger, curry powder
3 russet potatoes, diced (½”)
4 carrots peeled, halved lengthwise and diced (1″)
1 butternut squash, peeled, seeded and cubed (½”)
1 fennel bulb, cubed (½”)
1 medium-sized cauliflower, broken into small florets
2 cups green beans, cut (1½”)
4 cups vegetable or chicken broth
2 tbs. honey
4 whole cloves
1 cinnamon stick
1 can chickpeas (drained)
½ cup chopped cilantro leaves
2 tbs. chopped mint leaves

1. Heat the oil in a large pot over low heat. Wilt the onion about 10-15 min. Add garlic and ginger for last 3 min. Add curry powder and stir for 2 min.

2. Add the veggies, broth, honey, cloves, and cinnamon stick. Bring to a boil, reduce heat to medium-low and simmer uncovered until veggies are tender, about 10 min. Stir in the chickpeas and cook another 10 min.

3. Discard the cinnamon stick and cloves. Add cilantro, sprinkle with mint. Eat.

1 cup sliced carrots
1 cut thinly sliced zucchini
¾ cup chopped onion
½ cup chopped sweet red pepper
1 tbs. olive oil
2 cans (14 ½ oz. each) vegetable broth
1 can (16 oz.) kidney beans, rinsed & drained
1 can chili beans, undrained
1 can (15 oz.) garbanzo beans, rinsed & drained
1 can (14 ½ oz.) stewed tomatoes, cut up
1 cup frozen corn
4 tsp. ground cumin
¼ tsp. cayenne pepper
2 tbs. minced, fresh cilantro or parsley

1. In dutch oven, saute carrots, zucchini, onion and red pepper in oil until crisp-tender.

2. Add broth, beans, tomatoes, corn, cumin and cayenne; bring to boil.

3. Reduce heat, simmer uncovered 30-35 min. stirring occasionally.

4. Stir in cilantro.