Hummus

I love this homemade hummus, made without tahini.  I don't use a blender because I like the rustic feel of the mixture, but if you want to use a blender, go for it.  I eat this with Natural Blue Corn tortilla chips.

HUMMUS

1 can chickpeas

3 small garlic cloves
1 tbsp olive oil
2 tbsp lemon juice
¼ tsp cumin

salt and freshly ground pepper to taste

Drain chickpeas; reserve half of the liquid. In blender, puree chickpeas, OR pound the chickpeas until somewhat pureed, reserved liquid and garlic until smooth. Add olive oil and lemon juice, blending smooth. Season with salt and pepper. Makes about one cup.

Potato and Kale Korma

Potato and Kale Korma

Olive oil - 3 tbsp.
Garlic clove
Onion - half
2 Potatoes
Kale, 1 bunch, with stems
1 tbsp. cloves
1 tbsp. turmeric
1 tbsp. cumin
1/2 tbsp. fresh ginger
Coconut milk - half can
1 cup water

Prepare Sauce:
Cloves, ginger, turmeric, cumin, coconut milk, water.  Mix.  Set aside.

Cut kale into bit-sized pieces, separating leaves from stems.  Save stems.
Bake 2 potatoes until they are slightly soft
Drizzle 2 tbsp. olive oil in wok, adding 1 garlic clove and 1/2 onion.

Add kale stems
When potatoes are baked, cut into bit-sized pieces.  Drop into pan.  Bake until soft and slightly browned.
Add Kale leaves.
Add sauce.
Let cook 20 minutes.

Serve over rice or alone.

Fennel Salad with Chickpeas and Grapefruit

I made this dish for a party tonight.  It went over well, and I got compliments on it. 

Fennel Salad with Fried Chickpeas and Grapefruit

2 Fennel Bulbs, sliced thinly
2 cans Chickpeas
1 Grapefruit, sliced into pieces
1 tbsp. Pimento de la Vera (or Paprika)
salt and pepper to taste
1 tbsp. olive oil

Fry the chickpeas in a wok or large skillet, in olive oil.  Place in a large bowl.
Add fennel and grapefruit pieces.  Serves 5.