This recipe was taken from Nigella Lawson. It is so good!! I used 2 small avocados since I couldn’t find a regular sized one that was ripe. The pumpernickel is perfect with this although I could not find the small cocktail pumpernickel rounds asked for in the recipe. I just bought sliced pumpernickel rye bread, toasted it and cut it into squares.
1 ripe avocado
2 tbsp lime juice
1/2 clove garlic, crushed
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 cup canned green peas, drained
30 small cocktail pumpernickel rounds
1. Spoon out the flesh of the avocado into a food processor, and add the lime juice and crushed garlic.
2. Add the salt and drained peas and then process until you have a Kermit-coloured puree.
3. Spread the pumpernickel rounds softly with the avocado and pea mixture and arrange on a large platter for serving.
YUM! This recipe was taken from Food and Drink magazine Autumn 2011.
1 can (540ml) chickpeas, rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
3 tbsp tahini
1/2 cup canned unsweetened pure pumpkin
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne or to taste
1/3 cup olive oil
Flour tortillas, large or small
Garam masala, cumin seed and kosher salt
1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice, water and tahini in a food processsor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.
3. Lightly brush surface of as many tortillas as you like with oil, sprinkle with garam masala, cumin and kosher salt. Place in a single layer on a baking sheet. Bake until crispy, 7 to 9 minutes. Cool, then break into large crackers.
Makes 2 1/2 cups hummus.
This is another one of my 10 ten favorite meals. You can make this ahead of time. Cover with plastic wrap and put them in the fridge until dinner time. My husband doesn’t like feta, so I make his with mozzarella or havarti cheese. I also just barbeque the chicken instead of sauteing it. This recipe was taken from The Complete Light Kitchen by Rose Reisman.
8oz skinless boneless chicken breast
1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1/3 cup sliced red or sweet onion
1/3 cup low-fat feta cheese, crumbled
1/2 cup chopped rehydrated sun-dried tomatoes
1/3 cup diced black olives
1 Tbsp olive oil
1 1/2 tsp basil
1 1/2 tsp minced fresh garlic
2/3 cup hummus
4 large whole wheat tortillas (or flavor of your choice)
1 cup baby spinach leaves
1. Working with one at a time, pound the chicken breasts to an even 1/2 inch thickness between two sheets of waxed paper.
2. Spray a non-stick grill pan with cooking oil and saute the chicken for approximately 8 minutes, or until no longer pink in the center. Slice into thin strips
3. Stir the green and red pepper, onion, feta, tomatoes, olives, oil, basil and garlic together in a large bowl.
4. Spread the hummus over the entire surface of the tortillas. Place the vegetable mixture over the hummus. Scatter the spinach leaves overtop and add the chicken. Roll the bottom of each tortilla up and over the filling, fold in both sides, and continue to roll up tightly. Cut each roll in half before serving.