MIDDLE EASTERN: Hummus

If you like this recipe, you can thank our friend who used to “work” at a coffeehouse in Chicago.

1/2 cup olive oil
1/2 cup tahini
1/2 cup lemon juice
1 29-oz. can garbanzo beans
3 garlic cloves, crushed
1 tsp salt
1 tsp cumin
1 tbsp parsley

Blend all of these ingredients, liquids first. Serve topped with olive oil and paprika.

MIDDLE EASTERN: Falafel

Here’s a recipe from the show Party Line with the Hearty Boys (from the Food Network). The Boyd family enjoyed these last night in Texas. The original recipe calls for these to be eaten in lettuce cups, but we ate them in plain ol’ pita bread with veggies and hummus.

1 (15-ounce) can chickpeas

2 garlic cloves, crushed

1/4 cup diced onion

1/2 cup parsley leaves

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon dried mint

1 tablespoon tahini

1 teaspoon fresh lemon juice

1 teaspoon baking powder

3 1/2 tablespoons all-purpose flour

2 cups vegetable oil

Garlic Tahini Sauce, recipe follows

Mint leaves, for garnish

1. Preheat the oven to 200 degrees F.
2. Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined.
3. Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve.

Garlic Tahini Sauce:

3 tablespoons tahini

1/2 teaspoon minced garlic

2 tablespoons honey

2 tablespoons water

1 teaspoon soy sauce

1 teaspoon lemon juice

1 tablespoon chopped parsley leaves

1 tablespoon chopped mint leaves

Pinch salt

Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving.

MIDDLE EASTERN: Lentil Chili

We first ate this on a campout with the Kondeks and the Krupps.

4 cups lentils, rinsed and picked over
Water
1 TBSP olive oil
2 large onions, chopped
5-6 cloves garlic, minced
2 tsp salt
2 tsp cumin
1 tsp fresh ground pepper
1 tsp paprika
½ tsp thyme
½ tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 28-oz can diced tomatoes
¼ cup tomato paste

1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and sauté the onions until soft and translucent. Add the garlic and spices and sauté for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.

From Recipezaar.com.

MIDDLE EASTERN: A Variation on Hummus

I remember eating this almost daily the summer I got married. Angela even packed a little bowl of it for us to take on our honeymoon. What a wonderful friend!

2 cups cooked lima beans(reserve the liquid)
1/4 cup lemon juice
1 – 2 Tbsp Bragg’s or Tamari
pinch of curry or cumin
3 – 5 cloves minced garlic
1/8 – 1/4 cup olive oil
dash of salt

Blend together the cooked limas, garlic, lemon juice, olive oil, Bragg’s or Tamari, dash of salt, pinch of curry or cumin. Add more of the reserved liquid if necessary to achieve the desired texture.

From the Eat Right 4 Your Type website