23
Hummus
This hummus is delicious
on its own, but also makes a great foundation for new flavor variations
like roasted pepper or fresh herbs.
Makes about 2 cups
1
garlic clove, peeled
1
can (15.5 ounces) chickpeas, drained and rinsed
½
cup tahini
2
tablespoons fresh lemon juice
¾
teaspoon kosher salt, or to taste
Pinch ground cumin
½
cup water (plus more if needed)
1. Put the garlic clove into the chopping cup and process on High until
finely chopped, about 5 to 10 seconds; scrape bowl. Add the remain-
ing ingredients and process on High until fully smooth, about
1 minute.
2. Taste and adjust seasoning as desired. If a thinner consistency is
desired, add additional water, or olive oil for a richer tasting hummus.
Nutritional information per serving (2 tablespoons):
Calories 71 (47% from fat) • carb. 7g • pro. 3g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 119mg • calc. 45mg • fiber 2g
Roasted Red Pepper and Tomato Sauce
This is a very versatile sauce. It is equally great over grilled chicken or
a bowl of pasta.
Makes about 4 cups
2
teaspoons olive oil
1
medium onion, cut into ½-inch pieces
1
medium carrot, cut into ½-inch pieces
1
medium celery stalk, cut into ½-inch pieces
2
garlic cloves
1
teaspoon dried basil
1
/
3
cup dry white wine or vermouth
3
roasted red peppers (jarred and packed in vinegar), cut into
½-inch pieces
2
tablespoons tomato paste
2
cans (15 ounces each) diced tomatoes, with juices
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1
/
8
teaspoon crushed red pepper flakes, or to taste
1. Put the olive oil in a medium saucepan set over medium heat. Once
hot, add the onion, carrot, celery, garlic and basil. Partially cover and
cook until vegetables are softened but not browned, about 6 to 8
