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Spiced Sweet Roasted Red Pepper Hummus
Ingredients
•1 (15-ounce) can garbanzo beans, drained
•1 (4-ounce) jar roasted red peppers
•3 tablespoons lemon juice
•1 1/2 tablespoons tahini
•1 clove garlic, minced
•1/2 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1/4 teaspoon salt
•1 tablespoon chopped fresh parsley
Directions
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl, and refrigerate for at least one hour. (The hummus can be refrigerated for up to three days. Return to room temperature before serving.)
2. Sprinkle the chopped parsley over the hummus before serving.
Recipe courtesy of http://allrecipes.com/Recipe/Spiced-Sweet-Roasted-Red-Pepper-Hummus/Detail.aspx
Mediterranean Stuffed Chicken
Ingredients
4 skinless, boneless chicken breast halves-pounded
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
Salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. TO MAKE FILLING: In a large bowl, beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
3. Put a dollop of salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
Recipe courtesy of http://allrecipes.com/Recipe/Mediterranean-Stuffed-Chicken/Detail.aspx
Falafel
Ingredients
2 cups water
2 cans (15 ounces each) garbanzo beans, drained, reserve liquid
1 cup eggs
1 small red onion, finely chopped
3 tablespoons snipped parsley
2 tablespoons flour
2 teaspoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground coriander
¾ teaspoon ground cumin
¼ teaspoon baking powder
Dash of ground red pepper
Vegetable oil
Directions
1. Heat water and beans to boiling. Boil two minutes, and remove from heat. Cover, and let stand for one hour.
2. Mash beans (do not use blender), and add 2-3 tablespoons of reserved liquid from beans if necessary. Stir in remaining ingredients (except the vegetable oil). Mixture should be thick. Cover, and let stand for one hour.
3. Shape into 1-inch balls, then flatten. Let stand 30 minutes.
4. Deep-fry on both sides two to three minutes. Drain on paper towels.
Recipe courtesy of http://www.cooks.com/rec/view/0,1926,157177-241193,00.html
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