Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.
Ingredients:
1 (15 oz) jar or can garbanzo beans, drained or 1 cup dried beans, cooked
½ cup sun-dried tomatoes in olive oil
3 large cloves of garlic
Sea salt and fresh ground pepper
Method:
1. Combine all ingredients in a food processor or blender and process until smooth. Serve with toasted pita or bread slices, or as a dip for raw veggies.
Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!
Ingredients:
2 cups baby chickpeas
1 cup cherry tomatoes, halved
1 cup mini Bell peppers, seeded and thinly sliced
½ cup sweet Skagit onion, thinly sliced
1 tablespoon chopped fresh parsley
½ cup crumbled feta cheese
2 tablespoons fresh lemon juice
¼ cup olive oil
1 clove garlic, crushed
Sea salt and fresh ground pepper
Chopped baby red Romaine (optional)
Method:
1. Rinse and drain chickpeas. In a large bowl, combine chickpeas, cherry tomatoes, peppers, onion and fresh parsley. Season lightly with salt and pepper.
2. In small bowl, whisk together olive oil, lemon juice and crushed garlic, seasoning to taste with salt and pepper. Drizzle dressing over chickpea mixture, and top with crumbled feta cheese. Serve alone, or over a bed of Romaine lettuce drizzled lightly with additional olive oil and lemon juice.
