Tzatziki recipe
1 (32 ounce) container plain low-fat yogurt
1/2 of an english cucumber with peel,grated
1 clove of garlic pressed
2 table spoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons grated lemon zest
3 table spoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
Instructions:
1.Stir together yogurt, grated
cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill,
salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly,
and refrigerate 8 hours before serving.
Hummus recipe
1 16 ounce can of chickpeas or garbonzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons of lemon juice(depending on taste)
1 & 1/2 tablespoons tahini
2 cloves of garlic, crushed
1/2 teaspoon salt
Instructions:
Drain chickpeas and set aside liquid from can. Combine remaining
ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley
(optional).
Serve immediately with fresh, warm or toasted pita bread, or
cover and refrigerate.
Variations:
For a spicier hummus, add a sliced red chile or a dash of
cayenne pepper.
1 (32 ounce) container plain low-fat yogurt
1/2 of an english cucumber with peel,grated
1 clove of garlic pressed
2 table spoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons grated lemon zest
3 table spoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
Instructions:
1.Stir together yogurt, grated
cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill,
salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly,
and refrigerate 8 hours before serving.
Hummus recipe
1 16 ounce can of chickpeas or garbonzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons of lemon juice(depending on taste)
1 & 1/2 tablespoons tahini
2 cloves of garlic, crushed
1/2 teaspoon salt
Instructions:
Drain chickpeas and set aside liquid from can. Combine remaining
ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley
(optional).
Serve immediately with fresh, warm or toasted pita bread, or
cover and refrigerate.
Variations:
For a spicier hummus, add a sliced red chile or a dash of
cayenne pepper.