Note: this piece first appeared in the November 2008 issue of Clark Wellness ForkBytes.
This month’s recipe is from Olga Berman, food enthusiast in the D.C. area. Check out her blog Mango & Tomato for more recipes and food photos and musings!
1 cup cooked chickpeas
1 cup pumpkin purée, preferably fresh
2 tablespoons tahini
juice of 1/2 lemon
3 roasted garlic cloves
2 tablespoons olive oil, plus more as needed and for drizzling
1/4 cup water, plus more as needed
sea salt to taste
freshly ground black pepper to taste
In a blender, combine all ingredients and purée until completely smooth. If needed, add more oil and/or water to achieve desired consistency. Serve drizzled with extra olive oil.
Note: this piece first appeared in the May 2008 issue of Clark Wellness ForkBytes.
Makes about 2 cups
2 cups green salad olives, drained
1 1/2 cups toasted walnuts
1/2 cup extra-virgin olive oil
sea salt to taste
Place all ingredients in a food processor and process until smooth. Serve with toasted whole-grain pita bread.
Note: this piece first appeared in the June 2007 issue of Clark Wellness ForkBytes.
2 cups cooked cannellini or navy beans (or 1 14.5-ounce can, rinsed and drained)
3 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon red onion, chopped
sea salt to taste
3 tablespoons extra-virgin olive oil
1 tablespoon flaxseed oil
1/2 cup water
2 tablespoons chopped fresh thyme
Combine all ingredients except water and thyme in a blender or food processor. Process until completely smooth, adding water gradually as needed until desired consistency is reached. Stir in thyme and serve.
