Hummus

Ingredients

  • 1 can chickpeas (16 oz)
  • 1 garlic clove
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup pine nuts
  • 1/2 lemon, juiced (3 Tbsp.)
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • parsley, chopped

Preparation

  1. Toast pine nuts in a pan until brown. Remove from pan, drizzle w/ some olive oil and set aside.
  2. Blend all ingredients, except pine nuts, in blender until smooth.
  3. Place in bowl, add pine nuts to center, and top with pinch of paprika and parsley

Quinoa Pilaf

Ingredients

  • 1/2 cup quinoa
  • 1 cup low-sodium chicken broth
  • 2 tsp olive oil
  • 1/2 large onion, chopped
  • 2 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
  • 2 Tbsp fresh parsley, chopped

Preparation

  1. Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.
  2. Heat oil in a large skillet over medium­high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
  3. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.

Do it with Salmon Florentine.

From self.com.

Couscous Tabbouleh

Ingredients

  • 1 cup couscous
  • 2 large heirloom tomatoes, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 1 clove garlic, finely chopped
  • ½ small red onion, cut into ½-inch pieces
  • 2 Tbsp pine nuts
  • 1 cup canned chickpeas, rinsed and drained
  • 3 Tbsp. extra-virgin olive oil
  • Juice from 1 lemon
  • ¾ cup chopped fresh parsley
  • ½ small jalapeño chile, seeded and finely chopped

Preparation

  1. Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
  2. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
  3. Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
  4. Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Do it with these chicken kabobs.