Sunday, June 6, 2010

Roasted Red Pepper Hummus

Here's a tasty McDougall-friendly dip based on one posted at  SparkPeople Recipes by Serene Vannoy.  The original doesn't contain tahini, but I added a tablespoon to give it a smoother consistency. It is still very low-fat. It's also very garlicky and lemony, so my garlic- and lemon-loving offspring liked it. It is a lovely red-orange color (the photo doesn't do it justice!)

Here's my version:

2 cans chickpeas, drained
1 4.25-oz jar roasted red peppers
Juice of 1 lemon
2 cloves of garlic
1/2 tsp salt
1 tbsp tahini

Place in food processer and blend until smooth. Serve with crackers or pita.

Saturday, June 5, 2010

Smoky Chickpea Soup


Here's what I fixed for lunch. The recipe was adapted from Mary McDougall's White Bean Soup recipe in the McDougall Quick & Easy Cookbook. I substituted ingredients I had on hand, and it was very tasty and filling! I think you could sub just about any kind of broth, beans, and veggies, and it would be just as good.

1 bunch green onions, sliced
1 carrot, chopped
2 cups Imagine No-Chicken Broth
1 can chickpeas, drained and rinsed
1 bay leaf
1/2 tsp sage
1/2 tsp oregano
generous dash of liquid smoke
1 cup water
1 cup shell pasta (or other pasta)

Saute the green onions and carrots in a little broth in a medium-size saucepan until soft. Add the remaining ingredients except for the pasta, and bring to a boil. Add pasta (and additional water, if necessary) and simmer, covered, 15 minutes. Remove the bay leaf before serving.