Hummus and Tahini

For the most fabulous taste and texture dried beans are a must.  I use my pressure cooker and do not pre-soak since I am a lazy cook.  The tahini in this recipe mmm mmm good.

Hummus and Tahini

from Andrew Weil M.D.

Eating Well for Optimum Health

adapted

2 cups dried chickpeas
5 cups water
1t safflower oil
1/2 cup sesame tahini
1/4 cold water
1/4 cup fresh lemon juice
1t ground cumin
7 garlic cloves mashed
1/4t cayenne
reserved water to even our texture
salt and freshly ground pepper to taste

~ rinse chickpeas
~ add chickpeas, 5 cups water and 1t safflower oil into pressure cooker
~ reach high heat and maintain 35 minutes
~ quick release pressure and reserve water
~ cool beans

Tahini Sauce
~ blend in food processor
~ tahini, cold water, lemon juice, cumin and 4 garlic cloves

~ process the chickpeas to a rough puree adding cooking liquid to your taste
~ add 3/4 or more tahini, 3 cloves of garlic and cayenne
~ process until just mixed
~ season with salt and freshly ground pepper

Middle Eastern Chopped Salad

The perfect summer salad - juicy vegetables topped with a cheese crumble, although, the little people would have nothing to do with it.  I tell them over and over again tomatoes are in ketchup and your favorite sushi roll is a cucumber roll, but I just can't sell it.  That is fine since we love it.

Middle Eastern Chopped Salad

from Andrew Weil M.D.

Eating Well for Optimum Health

adapted

1 organic cucumber diced
2 organic tomatoes diced
4 chives chopped
1 organic yellow bell pepper seeded and chopped
5 or more Kalamata olives pitted and sliced
2T fresh parsley
3T fresh lemon juice
2T extra virgin olive oil
salt and pepper to taste
1/4 cup crumbled feta cheese

~ combine all ingredients
~ season with salt and pepper

from the garden: chives

and we finally picked our first tomato of the season