Showing posts with label chickpea. Show all posts

Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus.

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread.

Ingredients:

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina Preserved Lemon, rinsed and seeds removed

1 Tablespoon lemon juice

1 Tablespoon Tahini

1 clove garlic

1 teaspoon kosher or sea salt

2 Tablespoons warm water

1/4 cup extra virgin olive oil

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency. Serve with baked pita chips or garden veggies.

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe:

- add 2 Tablespoons Sweet Pepper Pesto

- add 2 Tablespoons Mint & Pistachio Pesto

Cucumber, Chickpea + Feta Rustico Antipasti

CUCUMBER, CHICKPEA + FETA RUSTICO ANTIPASTI

2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.

Mediterranean Eggplant + Chickpea Dip

Ever so easy.

Eggplant + Chickpea dip. A Mediterrean spin on the traditional hummus you love so much.

A touch of garden mint freshens it up for spring.

Serve with baked pita chips and you have an antipasti appetizer

sure to please.

Mediterranean Eggplant Dip

1 cup chickpeas, drained

1 Tbsp. Mint Pesto { or use 3-4 fresh mint leaves}

1 clove garlic

1 Tbsp. Tahini paste

3 Tbsp. fresh lemon juice

1 cup Roasted Eggplant Pesto

¼ cup extra virgin olive oil

1 Tbsp. Sicilian Lemon Oil * optional

In food processor, puree chickpeas, mint and garlic until chopped finely. Add tahini, lemon juice and eggplant pesto. With processor running, drizzle in olive oil until mixture is smooth. Serve in a decorative serving dish and drizzle top with lemon oil

and fresh mint sprig.