Smashed Chickpea Salad
Recipe by Allison HarrellIngredients:
15-ounce can of chickpeas, drained and rinsed
1/2 lemon, juiced and zested (1 teaspoon of zest)
2 tablespoons tahini
1 teaspoon Dijon mustard
2 tablespoons capers, coarsely chopped
Makes: 2 to 3
1/2 cup celery, chopped
1/4 cup red onion, small dice
1/4 cup pickles, chopped (ideally, lightly fermented)
3 tablespoons pepitas, raw salt and pepper, to taste
Instructions:
STEP 1:
Add chickpeas, lemon juice, lemon zest, tahini, and Dijon mustard to a bowl. Using a potato masher or fork, mash the chickpeas to create a coarse paste.
STEP 2:
Mix in the chopped ingredients and pepitas and season with salt and pepper, to taste.
STEP 3:
Enjoy on a bed of greens with quartered grape tomatoes or as a sandwich with tomato slices
Black Bean Hummus
Recipe by Nourish Coffee Bar + Kitchen
Ingredients:
15-ounce can black beans (low sodium)
2 cloves roasted garlic
1/4 cup tahini
1/4 teaspoon ground cumin
Instructions:
STEP 1:
Drain the black beans. Do not rinse.
STEP 2:
Yields: 3 to 4 servings (4-ounce)
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon Kosher salt
Add the garlic, black beans, lime juice, tahini, smoked paprika, and kosher salt to food processor.
STEP 3:
Puree for 15 to 20 seconds, then scrape down the bowl. If the hummus is too thick, drizzle in more olive oil while pureeing for an additional minute until creamy.
STEP 4:
Taste and add more salt if needed.