Appetizer
Six Layer Mediterranean Hummus
Ingredients
HUMMUS
- ⅔ cup dried garbanzo beans (chick-peas), soaked at least 6 hours
- juice of ½ lemon, plus extra lemon juice to taste
- ¼ cup tahini
- 2 tablespoons olive oil
- 3 cloves garlic
- ¼ teaspoon ground cumin
- ¾ teaspoon- 1 teaspoon sea salt
FOR ASSEMBLY:
- ½ cup diced English cucumber
- 1 roma tomato, diced
- 10 pitted kalamata olives, sliced
- 2 tablespoons finely chopped red onion
- ¼ cup crumbled feta
- whole wheat pita wedges for serving
Instructions
FOR THE HUMMUS:
- Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
- In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
- Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.
Sides
THE beloved Sweet Potato Casserole!!! This dish...it's like a dessert....SOOOOO if you are on the 21 Day Fix, you may need to save up your yellow containers for this one!
Ingredients
- 3 cups baked sweet potatoes (about 5 large potatoes)
- 1/4 cup honey
- 2 large eggs, beaten
- 1/2 cup unsalted butter, I use KerryGold
- 1/2 cup canned coconut milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon himalayan pink salt
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons honey
- 1/8 teaspoon himalayan pink salt
- 4 tablespoons KerryGold butter, melted
- 1 cup chopped pecans
For the Potatoes:
For the Topping:
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.
- Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.
ROASTED BRUSSELS SPROUTS AND GRAPES
INGREDIENTS
- 4 cups brussels sprouts, halved if large
- 2 cups red grapes
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh thyme, leaves removed
- salt and pepper, to taste
- 1 teaspoon balsamic vinegar
- 3 tablespoons toasted pine nuts
DIRECTIONS
- Preheat oven to 425 degrees.
- In a large bowl, and toss brussels sprouts, grapes, olive oil, thyme leaves, salt and pepper.
- Roast until tender and caramelized, about 20-25 minutes.
- Drizzle with balsamic vinegar. Sprinkle pine nuts on top.
