Peanut butter replaces tahini in this wonderful version of the classic chickpea-based dip.
2 x 15oz. cans chickpeas, rinsed and drained
1 garlic clove, peeled
3-5 tbs. olive oil, plus more to drizzle
1/3 cup regular peanut butter
3 tbs. lemon juice
2 tsp. kosher or sea salt
2 tsp. ground cumin
1/3 – 1/2 cup Green yogurt
Place the chickpeas, garlic clove, 3 tbs. of oil, peanut butter, lemon juice, salt, cumin and 1/3 cup yogurt in a food processor. Blitz to a nubbly puree. Add more oil and yogurt if the mixture is not creamy enough. Check the seasoning, spoon into a bowl and drizzle with olive oil to serve.
Delightful and delicious with crisp strips of red pepper or any crudite.
1 14 oz. tin chickpeas
1 12 oz. jar roasted red peppers
2 tbs. cream cheese
2 tbs. garlic-infused olive oil
1 tsp. lime juice
1 tsp. paprika
Drain the chickpeas and red peppers and place them in a food processor. Add the cream cheese, olive oil, lime juice and paprika.
Whiz into a hummus-like puree, then add salt to taste and perhaps a bit more lime juice if needed.
This warm and warmly scented side is perfect with roast chicken! Use any color of cauliflower you fancy.
1 small head cauliflower
3 tbs. regular olive oil
1/2 tsp. ground cinnamon
2 tsp. cumin seeds
1 1/2 cups chickpeas, drained
1-2 tbs. harissa
4 smallish ripe tomatoes, quartered
1 tsp. sea salt flakes or kosher salt
3-4 tbs. pomegranate seeds
2 1/2 cup Italian parsley leaves
Heat the oven to 425°F. Trim the cauliflower and divide into small florets. Pour the oil in a large bowl, add the cinnamon and cumin seeds, then toss in the cauliflower. Tip onto a baking dish and roast for 15 minutes. Don’t wash out the bowl.
Add the chickpeas, harissa and tomatoes to the bowl and toss well. Add this to the baking dish and roast for another 15 minutes. Sprinkle with salt and give a good stir.
Arrange the parsley onto two plates and spoon everything on top, then sprinkle with pomegranate seeds.