beet hummus

Ingredients

4 cooked beets, rough dice
1 1/5 cups cooked chickpeas
Juice of 1 lemon
1 tablespoon tahini
2 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
crumbled feta cheese


Instructions

1. In a food processor fitted with a steel blade, puree beets, chickpeas, lemon juice, tahini, pressed garlic, salt, paprika, and chile flakes.
2. You may need to add a tablespoon or two of olive oil to thin.
3. Serve in a wide, shallow bowl, garnished with the pistachios, dill, and feta. Serve with pita chips.

*Adapted from The Year in Food

cauliflower and chickpea tacos with cilantro pesto

Ingredients

Roasted Cauliflower:

1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/4 teaspoon salt  

Crispy Chick Peas:
1 can (15 oz.) chick peas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano

Cilantro-Pepita Pesto:
2 cups fresh cilantro leaves
1/3 cup pepitas
3 cloves of garlic, cut in half
1-2 jalapeño chiles
2 tablespoons fresh lime juice
1/4 cup olive oil 

8 white corn tortillas, toast or grill before serving 

Instructions
1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Stir until evenly coated. Arrange on baking sheet. Bake 15 minutes; then flip. Bake 15 to 20 minutes longer or until cauliflower is tender and browned. 
2. Meanwhile, mix together the ingredients for the crispy chick peas. Spread on baking sheet. Bake 15 minutes; then flip. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro. 

* Adapted from Betty Crocker.com

chickpea cakes with cucumber-yogurt sauce

Ingredients

2 slices white sandwich bread, torn into pieces

1 cucumber, peeled, halved lengthwise, seeded, and shredded

salt and pepper

1 1/4 cups plain Greek yogurt

6 scallions

1/4 cup cilantro

2 cans chickpeas, rinsed

2 large eggs

10 tsp. olive oil

1 tsp. garam masala

1/4 tsp. cayenne pepper

1 shallot, minced

lime wedges

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 minutes or so. Let cool to room temperature.

2. Meanwhile, toss the cucumber with 1/2 tsp. salt in a colander and let drain for 15-30 minutes. Combine the drained cucumbers, 1/4 cup of the yogurt, 2 tbsp. of the scallions, and 1 tbsp. of the cilantro in a bowl and season with salt and pepper.

3. Pulse the chickpeas in a food processor to a coarse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 tbsp. of the oil, garam masala, cayenne, and 1/8 tsp. of salt together. Add the processed chickpeas, breadcrumbs, remaining 1/2 cup yogurt, remaining scallions, remaining 3 tbsp. cilantro, and shallot until just combined. Divide the chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.
4. Heat 2 tsp. more oil into a 12-inch nonstick skillet over medium-low heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 5-6 minutes per side.
5. Transfer the cakes to a plate and tent loosely with foil. Return the skillet to medium high and repeat with the remaining 2 tsp. oil and remaining burgers. Serve with the cucumber yogurt sauce and lime wedges.

* from America's Test Kitchen

roasted garlic hummus

Ingredients

1 garlic bulb

1 can of chickpeas, drained

1/2 lemon, juiced

2 tbsp. olive oil

1/2 tsp. oregano

Instructions

1. Preheat the oven to 350 degrees F.

2. Cut the top off the garlic bulb so the tops of the individual cloves are exposed. Drizzle olive oil over the top of the bulb. Season with a pinch of salt. Cover in aluminum foil. Cook in the oven for 45-60 minutes, until the garlic is soft and the tops of the cloves are golden brown.

3. When the garlic bulb has cooled, remove all cloves from their skin and place in food processor.

4. Combine the rest of the ingredients in the food processor and puree. Add olive oil if you desire a different consistency.

Kevin's Moroccan chicken with couscous

Ingredients

1 can chick peas
2 chicken breasts, sliced into small chucks
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. salt
1/8 tsp. cayenne pepper (or more to taste)
2 tbsp. oil
1 large onion, finely chopped

6-10 cloves of garlic, minced

Instructions

1. Dry chicken pieces with paper towels.
2. Combine turmeric, cumin, salt and cayenne pepper and rub into the chicken. Let stand for 15 minutes.
3. Heat oil in frying pan on medium and brown chicken pieces on all sides. Remove to a plate.
4. Add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour chick peas (with liquid) into onion mixture and add the chicken back. Let simmer on low for 15 minutes until the mixture reduces to a sauce.
5. Serve with couscous.