Hummus

Ez az eddigiek kozul egy kedvenc receptem, mar sokszor megcsinaltam, es mindig nagyon izlett mindenkinek.

10 servings

This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.

Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon extra-virgin olive oil

Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.

2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.

3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.

4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.

5. Scrape the mixture into a bowl. Stir in the olive oil.

6. Serve with pita bread, whole-grain crackers, or carrot sticks.

Bean dip with horseradish

8 Servings

Beans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!

Ingredients:
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.

2. Season with salt to taste.

Eggplant dip

Eggplant Dip

8 Servings

Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

Ingredients:
1 eggplant (1 1/2-pounds)
1/2 medium onion, grated or finely chopped
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
4 pitas
1 tomato, peeled, seeded, and diced
1 tablespoon chopped fresh parsley

Instructions:
1. Preheat oven to 375 degrees F.

2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.

3. Warm the pitas briefly on a baking sheet, then cut each of them into 8 wedges. Arrange them on a plate or platter. Just before serving, stir the tomato and parsley into the dip.