I’ll post my On The Radio segment tomorrow, but in preparation for that I thought it would be fun to feature recipes for a couple of recipes I love to add to a grilled meat, chicken or fish meal. I usually end up eating just the side dishes since I’m not a big meat eater. These are easy, very healthy and delicious recipes that I know you’ll enjoy making again and again. Make it from scratch hummus and my version of tabouli are the two dishes I’m sharing. Hummus is so easy to make from scratch! You won’t have to worry about the bacteria that can be found in the store bought varieties and the flavor is so much better! So enjoy and let me know if you prepare these! AND, you won’t want to miss the radio show if you didn’t get to hear it on the air this week! Another Chef and Wine Guy segment with Chef Tom Delaney and wine expert, Mark Gagliano….it’s a great show!
Hummus
2 cups cooked garbanzo beans (make these from the dried beans, they are so much better than canned. You can also substitute pinto or black beans or even butter beans….any bean you love will work)
2 cloves garlic, peeled
2 tablespoons tahini
1/4 cup fresh lemon juice (2 lemons)
1/4 cup fresh, flat leaf parsley
1 teaspoon pink or gray salt
2 dashed of Tabasco sauce
1/2 cup extra virgin olive oil
Put the beans and remaining ingredients, except for the olive oil, in a food processor. Pulse to chop the beans slightly. With the motor running add the oil in a steady stream until fully incorporated, about one minute. If you are making hummus with pinto or black beans you’ll want to add 1/2 teaspoon ground cumin for a Southwestern. Serve the hummus with pita points, good corn chips or fresh raw vegetables. I love hummus with raw veggies!
Tabouli
2 cups cooked quinoa (cook one cup dry quinoa in 2 cups water or vegetable broth)
1/2 red onion cut in chunks
1 contained organic grape tomatoes
1/2 of a hot house cucumber, peeled and cut into large chunks
1/2 cup fresh, flat leaf parsley
1/4 cup fresh mint leaves
1 teaspoon salt
1/4 cup fresh lemon juice (2 lemons)
1/4 cup extra virgin olive oil
Cook the quinoa and allow it to cool completely. Place the cooked grains in a large mixing bowl. In a food processor place the onion, tomatoes, cucmber, parsley and cilantro. Pulse until the combination is still chunky. (This will only take a few seconds, you do NOT want to puree this mixture.) Pour the mixture into the bowl with the quinoa and gently toss. Add the salt, lemon juice and olive oil. Chill before serving.
4 Responses
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Bonnie Del Rosal Says:
Yummy! My kinda food! Thanks Melissa!
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Melissa Says:
Bonnie, in the Tabouli recipe I traditionally use 1/4 cup fresh mint leaves in place of the cilantro. If you want a Southwestern flavor as opposed to Middle Eastern use the cilantro! Good eating!
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Velda Brotherton Says:
Both recipes sound delicious. I’ve never made hummus from scratch and will certainly try it. Since I can’t do my own shopping, I’m not familiar with where to find tahini or what it is, a spice or herb? I’ll ask my daughter to get some for this recipe. We love the taste of butter beans, and never thought of making hummus from them. I also like the small green lima beans. Think I may try to use them. I cook them from dry.
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Melissa Says:
Velda, tahini is a sesame paste. You can order it on-line at http://www.vitacost.com. Their prices are very reasonable with lots of selections to choose from! Let me know how you like the recipes!
