HummasIngredients
- 16 oz garbanzo beans (1 can)
- 2 cloves of minced garlic
- 2 tbsp olive oil
- 2 tsp lemon juice
- salt to taste
Method
- Empty the can of garbanzo beans and water into the blender.
- Add garlic, lemon juice, olive oil and salt to taste and blend to a smooth puree. The puree should be little on the grainier side.
- Check for taste.Serve with warm pita bread cut into quarters for easy dipping. (I used store bought whole wheat pita pockets).
Greek Salad
Ingredients
- 1/4 cup brown lentils
- 1 head iceberg lettuce
- 15-20 medium sized olives sliced in halves
- 1/2 medium sized onion sliced thinly
- 1 medium sized zucchini chopped into bite sized chunks
- 3/4 tbsp crumbled feta cheese
- 2-3 tbsp olive oil, salt and pepper to taste.
Method
- In a small vessel, bring 1.5 cup water to boil.
- Add lentils and cook on medium heat, stirring gently until tender.
- Set aside, drain and allow lentils to cool.
- In a mixing bowl, tear lettuce by hand into chunks, add lentils, onions, olives, zucchini, feta cheese, olive oil, salt and pepper. (Since feta cheese is slightly salty, go easy on adding the salt)
- Toss gently, checking for taste.
