Recipes
Red Pepper Hummus
1 (15 oz) can chickpeas, drained
1 cup jarred roasted red peppers, drained
1/4 cup tahini (sesame seed paste)
lemon juice , to taste (I use 3-4 Tablespoons, or more)
3 or 4 cloves of garlic, minced or pressed
1/2 tsp or less cumin
salt and pepper to taste
Put in food processor to combine, or use inversion blender. Adjust ingredients to your liking. I eat this with whole grain, toasted pita or crackers. I hope you enjoy!
Tabouleh
1 cup bulgur wheat
2 cups snipped parsley
1 Large cucumber, finely chopped
1/3 cup olive oil
1/3 cup lemon juice
1 tablespoon snipped fresh mint
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves minced garlic
1 large tomato, chopped
Place bulgur in colander. Rinse well with cold water. Drain well.
In large bowl, combine drained bulgur, parsley, cucumber, and finely chopped green onion.
Dressing: In screw top jar combine olive oil, lemon juice, mint, salt, peopper, and garlic. Shake to mix. Add to bulgur mixture. Toss gently til well coated. Cover and chill overnight.
Before serving, stir in tomato and additional cucumber, if desired. Makes 6-8 servings.
Adapted from: Cooking with Whole Grains, Better Homes and Gardens.
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