Lemon Garlic Hummus

This one is too easy.  Anyone could do it.

Lemon Garlic Hummus

Here's what I used:

1 can chickpeas, drained and rinsed
2 tbsp tahini (sesame seed paste)
juice 1/2 lemon
2 tsp garlic powder
1/2 tsp champagne vinegar
1/2 tsp pepper
3-4 tbsp olive oil
1 package whole wheat pita bread

Here's what I did:

Simply combine all ingredients except for olive oil in a food processor or blender and begin to blend.  Slowly pour olive oil and allow mixture to become smooth.  Continue to process until the mixture reaches the desired consistency.  I like mine as smooth as possible, with no grainy texture. 

Transfer hummus to serving bowl and drizzle top with olive oil.

To accompany hummus, toast whole wheat pita bread in a toaster oven or conventional oven (at 350 degrees) for 5 minutes.  Using a pizza cutter, cut pita bread into wedges and serve warm with fresh hummus.

Lebna

First, you're wondering what the heck is Lebna, right? Its sort of like sour cream, but thicker, and sort of like cream cheese but lighter/creamier. Its easy, healthy, cheap and packs a yummy punch. Its great as a substitute for the aforementioned items, and is amazing w/ Kebabs, Pita Bread, well, lots of things. And did I mention easy?!

Here's what I used:

32 oz Plain Low Fat Yogurt
An old, clean pillowcase or cheesecloth
A strong rubberband

Here's what I did:

First I found an old pillowcase that doesn't match any of our sets. Then I turned it inside out, so that the seams were on the outside, giving me a "cleaner" inside. Then I set my pillowcase, turned out around the edges to give me space for the yogurt (much like preparing an icing bag). Once I spooned all the yogurt into the inside-out pillowcase, I twisted the slack pillowcase, and then folded it in half, to trap the yogurt tightly into one corner/end of the pillowcase. I then secured it with a sturdy rubberband, and hung it (using the loop I'd made in the pillowcase) from a knob on one of my cabinets. I left the bowl below, to catch all the drippings from the yogurt. (You can also use your sink and sink spout to hang the yogurt-en-pillowcase).

I left this overnight, and by this morning, most of the liquid had drained out of the pillowcase. I rolled back the pillowcase to reveal my Lebna! I shook it out into a tupperware container, added a pinch of salt, and a few tablespoons of extra virgin olive oil. Mixed well.

I am now enjoying this with a fresh piece of pita bread. YUMM!!!

Chicken Kabobs with Greek Salad and Hummus

One of my favorite dinners is Greek Chicken Salad. There are a few places in the northern virginia area that make impressive Greek Salad's. One is Moby Dick's House of Kabob, another is Paisano's in Fair Lakes. While I enjoy patronizing our local stores, its also a challenge to try to recreate them in my kitchen. On top of that, I despise store-bought hummus. I think it tastes mealy and is too lumpy. So I have perfected my own recipe, after several middle-eastern friends and coworkers had provided me with several hints. I made this dinner in three parts: Chicken and Green Pepper Kabobs, Greek Salad with Calamata Olives & Feta, and Hummus with lightly toasted wheat pita wedges. Yummmmm.

Chicken and Green Pepper Kabobs

Here's what I used:

2-3 boneless skinless chicken breasts
1 large green bell pepper
1/2 cup greek dressing
S&P
6 pre-soaked wooden skewers

Here's what I did:

Set the grill to Medium heat. Used kitchen shears and cut the chicken into large 1.5" cubes, and added them and the greek dressing into a dish to marinate. I also liberally sprinkled them with S&P. Chopped the bell pepper into 1" pieces. Alternated chicken and peppers onto each skewer, with a small space in between each piece. I put about 4 pieces each of chicken and peppers on each skewer...smaller skewers might require less per skewer.

Cooked skewers, turning occasionally, for about 6-8 minutes. Longer if chicken pieces are larger.

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Greek Salad with Calamata Olives & Feta

Here's what I used:

1 head romaine lettuce, chopped
12 cherry tomatoes, halved
1 large cucumber, skinned, halved lengthwise, and then chopped
2 tbsp reduced fat feta cheese
6-8 pitted Calamata olives
Greek Dressing as desired

Here's what I did:

Combine all ingredients into a large salad bowl. I don't add dressing until salad is plated. I let each person choose how much dressing they want to add. I also hold the olives for my husband, who doesn't like them, and just add them to mine.

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Hummus

Here's what I used:

1 can chickpeas (garbanzo beans) rinsed well and drained
2-3 tbsp Tahini (sesame seed paste)
4-5 tbsp good olive oil
juice of 1/2 lemon
1/2 tsp champagne vinegar
1 tsp garlic powder (or 2 cloves roasted garlic - yumm!)
S&P

Here's what I did:

In a food processor or blender, combine chickpeas, tahini, lemon juice, vinegar and S&P. Slowly add olive oil until mixture binds together. Continue to add olive oil, and blend until mixture achieves smooth, peanut butter-like consistency. If you like your hummus more grainy, process it a little less. I like it the smoother the better, w/ no grainy or lumpy texture.

I also like to cut pita bread into 8 wedges, and then let toast in the toaster oven for about 2-3 minutes and serve hot with the hummus. Enjoy!!