Healthy, healthy – mashed chickpeas and avocado with some cayenne pepper and a little lemon juice (to stop the avocado from discoloring).
1/2 can chickpeas
Salt, freshly, ground black pepper and cayenne pepper
Mash avocado and chickpeas together in a large bowl, then add the juice of a 1/4 of a lemon along with salt, pepper and two pinches of cayenne pepper (adding less or more depending on how spicy you like things.
Pre-heat oven to 400 degrees
Roasted chickpeas are great as a nibble instead of peanuts, etc. and they add crunch when sprinkled over a salad or soup. One way to serve them is to toss them in olive oil, salt and pepper along with cumin and curry powder. The aim is to get them crunchy all the way through so roast in an oven at 400 degrees for 45 minutes to an hour and taste to see if thoroughly crunchy, if not leave in oven and keep checking.
1 x 15 oz. chickpeas – rinsed and drained
2 tbsp. olive oil
Salt and freshly ground black pepper
1/2 tsp. cumin
1/2 tsp. curry powder
Place chickpeas in an ovenproof dish, pour over the olive oil and toss.
Add salt, pepper, cumin and curry powder.
Toss again and place in oven.
Check oven once in a while and stir the chickpeas so that they get evenly browned and taste one every so often until they are crisp like a nut.
Made these delicious little canapes yesterday to hand round for a family gathering. Everyone loved them!! The Mediterranean flavors work so well together.
Cut feta into slices and then into squares (same size as half of cherry tomato)
Cut cherry tomatoes in half.
Small black olives or larger ones cut in half.
Place tomato on top of feta and place olive on top of the tomato and skewer with a toothpick
This is going right to the top of my hors d’oeuvres list. This dip contains no mayo and the cheese is feta (which I can eat, I discovered as it is sheep’s milk not cow’s milk) and I serve it with spinach and kale corn chips (the Better Chip brand – all sorts of lovely veggie chips)
10 oz. baby spinach – wilted and water squeezed out
10 oz. artichoke hearts – drained
7 oz. feta cheese – crumbled not too finely
1/3 cup veg. broth/stock
pinch or 2 red pepper flakes – depending on how spicy you like things
Salt and freshly ground black pepper
Place spinach and artichoke hearts in food processor and blend
Melt feta in broth in a pan placed over a larger pan of boiling water
Add melted feta, red pepper flakes and salt and pepper to food processor and process for a few seconds.
I like nuts sprinkled on salads – peanuts, walnuts, pistachios, almonds. I also like nuts to nibble on whilst having a glass of wine. Spiced nuts take the experience to a whole other level. The interesting ingredient here is an egg white to bind the spices to the walnuts. Spiced walnuts will keep for a while in a plastic bag/container/screw top jar.
A little olive oil
1 egg white
1 tsp. cayenne pepper
1 tsp. smoked picante paprika
Pinch of salt
3.9 oz. walnuts
Drizzle a little olive oil in a roasting tin and brush with a silicone brush/paper towel so that surface is evenly oiled.
Place egg white, spices and salt in a bowl and mix together well.
Add nuts and stir so that they are all coated with spice mixture.
Place in oven at 350 degrees for 20 minutes – after 10 minutes turn them with a spatula.
This little invention of mine, ‘pizzette’, is a cross between the Italian pizza and the Spanish omelette. Basically it is an omelette topped with things you might (or might not) find on a pizza and you can vary the toppings endlessly – today I used harissa paste, spinach and sliced new potatoes. You can serve it hot or cold; you can serve it as a meal, or you can cut it up into slices/pieces and serve as tapas/hors d’oeuvres.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
a spoonful or two of harissa paste (depending on how hot you like things) plus a bit extra to put on each slice of potato
5 oz. spinach – rinsed then wilted in a small skillet/frying pan
4 – 6 new potatoes – boiled and sliced
When omelette is cooked (tricky part is turning it over) place it on a plate and smear all over with harissa paste.
Place spinach on top and then slices of potato on top of spinach.
Pop a small blob of harissa paste on each slice of potato.
This is really moreish. You can, of course, serve it as a dip with chips or veggies, but I served it as part of a main course by placing slices of lemon juice-poached chicken breast on top of it.
When I make hummus the most annoying part of it is stirring the separated Tahini until smooth. This time I placed the whole can of Tahini in the food processor and once it was thoroughly mixed I placed the whole lot back in the can and measured out the amount I needed.
1/4 cup of smooth Tahini (see above)
Juice of 1 lemon
2 cloves of garlic – roughly chopped
1/2 cup of chopped parsley (I used Italian flat parsley as it has a smoother texture)
1/2 cup chopped cilantro
1/2 teasp. cumin
salt and freshly ground black pepper
1 can of chickpeas – drained
2 tbsp. extra virgin olive oil
4 tbsp. boiling water
Add the ingredients to a food processor one by one in the order given above. When you get to the chickpeas add them a tablespoon at time and then drizzle the oil and water in. This gives the mixture time to get well blended.