Mediterranean Hummus

HUMMUS:

1 19 OZ Can of Chickpeas

2-3 Garlic Cloves

3 TBSP Freshly Squeezed Lemon Juice

2 TBSP Extra Virgin Olive Oil

3 TBSP Olive brine

3 TBSP Feta Brine

1/4 Heaping Cup Tahini

1 TSP Cumin

1 TSP Paprika

1/3 TSP Salt

Pinch of Cayenne Pepper (to taste)

Freshly Ground Pepper (to taste)

TOPPING:

Sliced Garden Tomato’s

Olive Party Mix (Sliced and Whole)

Crumbled Feta

Diced Red Onion

Fresh Parsley

Drizzled Red Chilli Oil

Sprinkled Smoked Paprika

Quinoa base, steamed broccoli, massaged kale, roasted chickpeas, purple cabbage, red onion, bell pepper, hummus.

Dressing: Tahini, Dijon mustard, lemon juice, cranberry balsamic vinegar.

Spinach, roasted yam, roasted chickpeas, pan fried salmon, shredded carrot, purple cabbage, cucumber, bell pepper, broccoli, hummus.

Dressing: olive oil, white wine vinegar, lemon juice, minced garlic.

Grilled Eggplant

  • Olive oil

  • Garlic

  • Parmesan

  • Dried Oregano

Chickpea Salad

  • 1 32 oz can of chickpeas

  • 1/2 english cucumber - diced

  • 2 stocks of celery - finely chopped

  • 1/2 bell pepper - diced

  • 1/2 small red onion - diced

  • Handful of parsley (to taste) - finely chopped

Dressing:

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 1 tbsp apple cider vinegar or white wine vinegar

  • 2 tbsp nutritional yeast

  • salt and pepper to taste

Grilled Asparagus

  • Olive oil

  • Sea salt

Cucumber Salad

  • 1 English cucumber - sliced

  • 1/2 white onion - thinly sliced and place in bowl of white vinegar to soak for at least 15 minutes, then drain

  • So much dill (to taste) - finely chopped

    Dressing:

  • White vinegar - coat entire salad generously

  • Salt and Pepper to taste

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