Sweet Potato Falafel

Appetizers Beans and Legumes Chickpeas Middle Eastern Potatoes Vegan Friendly vegetables

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

Sweet Potato Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 28, 2015 Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce Print this recipe Falafel: 2/3 cup dried chickpeas (2 cups cooked) 1 medium sweet potato 1 large clove garlic, minced or crushed 1 shallot, minced 2 green chilies, seeded and minced handful of fresh parsley, roughly chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 2 tablespoons olive oil 1 teaspoon sea salt, or to taste 3 tablespoons chickpea flour (besan), or more as needed Sauce: 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and transfer to a food processor. Meanwhile, scrub the sweet potato and roast in a 425° oven for 35 minutes or until fork tender. Let cool and then remove the skin. Add the garlic, shallot, chilies, parsley, ground coriander, ground cumin, turmeric, paprika, ground cardamon, olive oil and salt to the food processor. Pulse for a minute or so until everything is combined and the chickpeas are reduced to rough crumbs. Add the sweet potato and process further until combined. Transfer the mixture to a medium bowl and stir in the chickpea flour. The mixture should be fairly soft. Add more chickpea flour if the mixture is too moist (if you had a larger sweet potato). Chill the mixture in the refrigetor for 30 to 60 minutes to make the falafels easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Shape about 1 tablespoon of the falafel mixture into a little ball. If the mixture is too soft, add a bit more chickpea flour. Repeat until the falafel mixture is all shaped. Bake in the oven for 30 minutes, turning them half way through the cooking time, until golden. To make the sauce, whisk together the ingredients and chill until ready to serve. Makes 12 to 15 falafels

Other little bites to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer

Audio Accompaniment: sweet silence

Hummus With Za'atar

Beans and Legumes Chickpeas Middle Eastern Sauces and Dips Spices Vegan Friendly

Hummus With Za'atar

Many people think of hummus as a snack or appetizer, but for a little person like myself it's a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it's Middle Eastern in origin, but that's no reason not to try adding Indian, Ethiopian or other flavors.

But for this hummus, I've returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an extraordinary treat. For those of you who haven't tried it yet — and you should! — za'atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You'll love even just the smell of it.

Pre-blended commercial versions of za'atar are easily available these days from large grocers. To tell the truth, I've never even tried a commercial variety, so I can't speak to their quality. But it's so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za'atar here. I've included 2 tablespoons of za'atar strictly as a suggestion — you may wish to add more.

Hummus and Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 12,2016 Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons pine nuts 2 tablespoons olive oil + extra for serving 1/3 cup tahini 2 cloves garlic, chopped juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 2 tablespoons za'atar, or to taste paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.) Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles. Refrigerate leftover hummus for a few days or freeze for up to a month. Makes about 4 cups

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.

More hummus ideas from Lisa's Kitchen:
Spicy Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Pumpkin Hummus
Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Beans and Legumes Breads and Muffins Middle Eastern Quinoa Sauces and Dips Vegan Friendly

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Beans and Legumes Chickpeas Middle Eastern Salads and Dressings Vegan Friendly

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

Other chickpea salads to enjoy from Lisa's Kitchen:
Chickpea Salad with Vegan Mayonnaise
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing

Audio: Thomas Tallis

Hummus With Za'atar

Beans and Legumes Chickpeas Middle Eastern recipe Sauces and Dips Spices Vegan Friendly

Hummus With Za'atar

Many people think of hummus as a snack or appetizer, but for a little person like myself it's a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it's Middle Eastern in origin, but that's no reason not to try adding Indian, Ethiopian or other flavors.

But for this hummus, I've returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an extraordinary treat. For those of you who haven't tried it yet — and you should! — za'atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You'll love even just the smell of it.

Pre-blended commercial versions of za'atar are easily available these days from large grocers. To tell the truth, I've never even tried a commercial variety, so I can't speak to their quality. But it's so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za'atar here. I've included 2 tablespoons of za'atar strictly as a suggestion — you may wish to add more.

Hummus and Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 12,2016 Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons pine nuts 2 tablespoons olive oil + extra for serving 1/3 cup tahini 2 cloves garlic, chopped juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 2 tablespoons za'atar, or to taste paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.) Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles. Refrigerate leftover hummus for a few days or freeze for up to a month. Makes about 4 cups

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.

More hummus ideas from Lisa's Kitchen:
Spicy Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Pumpkin Hummus
Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Beans and Legumes Chickpeas Middle Eastern recipe Salads and Dressings Vegan Friendly

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

Other chickpea salads to enjoy from Lisa's Kitchen:
Chickpea Salad with Vegan Mayonnaise
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing

Audio: Thomas Tallis

Sweet Potato Falafel

Appetizers Beans and Legumes Chickpeas Middle Eastern Potatoes recipe Vegan Friendly vegetables

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

Sweet Potato Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 28, 2015 Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce Print this recipe Falafel: 2/3 cup dried chickpeas (2 cups cooked) 1 medium sweet potato 1 large clove garlic, minced or crushed 1 shallot, minced 2 green chilies, seeded and minced handful of fresh parsley, roughly chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 2 tablespoons olive oil 1 teaspoon sea salt, or to taste 3 tablespoons chickpea flour (besan), or more as needed Sauce: 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and transfer to a food processor. Meanwhile, scrub the sweet potato and roast in a 425° oven for 35 minutes or until fork tender. Let cool and then remove the skin. Add the garlic, shallot, chilies, parsley, ground coriander, ground cumin, turmeric, paprika, ground cardamon, olive oil and salt to the food processor. Pulse for a minute or so until everything is combined and the chickpeas are reduced to rough crumbs. Add the sweet potato and process further until combined. Transfer the mixture to a medium bowl and stir in the chickpea flour. The mixture should be fairly soft. Add more chickpea flour if the mixture is too moist (if you had a larger sweet potato). Chill the mixture in the refrigetor for 30 to 60 minutes to make the falafels easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Shape about 1 tablespoon of the falafel mixture into a little ball. If the mixture is too soft, add a bit more chickpea flour. Repeat until the falafel mixture is all shaped. Bake in the oven for 30 minutes, turning them half way through the cooking time, until golden. To make the sauce, whisk together the ingredients and chill until ready to serve. Makes 12 to 15 falafels

Other little bites to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer

Audio Accompaniment: sweet silence

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Beans and Legumes Breads and Muffins Middle Eastern Quinoa recipe Sauces and Dips Vegan Friendly

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Raw Pistachio Cashew Halva

Middle Eastern recipe Treats and Desserts Vegan Friendly

Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 15, 2015 Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews Print this recipe Ingredients: 1/2 cup raw pistachios 1/4 cup raw cashews 1 cup sesame seeds 1/4 cup tahini 1/4 cup raw honey 1 teaspoon vanilla pinch of sea salt Instructions: Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving. Store any remainders in the refrigerator in a covered container. Makes 16 1-inch balls

Other raw treats not to be passed over:
Raw Peanut Butter Cookies
Raw Peanut Butter Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No Bake Coconut Oil Fudge

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Simian Mobile Disco