ROASTED RED PEPPER HUMMUS CUCUMBER CUPS

SERVES 30 CUCUMBER CUPS

ROASTED RED PEPPER

HUMMUS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

1/2 cup chopped roasted red peppers

2 garlic cloves

3 tbsp. tahini (gluten-free if necessary)

3 tbsp. lemon juice

1/2 tsp. smoked paprika

Pinch of cayenne pepper

Salt and black pepper to taste

CUCUMBER CUPS

4 English cucumbers

Smoked paprika for dusting

Chives, sliced into 1-inch pieces

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 3.5g (0.6g S.Fat)
Carbs: 5.4g
Protein: 1.3g
Sugar: 0.7g
Sodium: 106mg

METHOD

To make the hummus: In a food processor, combine the ingredients and process until smooth, pausing to scrape the sides as needed. You may need to add water to help smooth it out along the way, but you want a thick hummus. Place the hummus in a pastry bag or a large resealable plastic bag with a cut corner. Refrigerate until ready to use.

Cucumbers should have their ends trimmed. Peel strips of skin from the cucumbers' sides to create a striped pattern. You can also choose to peel them completely or not at all. Cucumbers, cut into 1-inch sections Hollow out the insides of the cucumbers with a melon baller or a teaspoon, leaving a thick section at one end so the "cup" has a bottom. Arrange the cups on a plate or platter.

Fill each cup halfway with hummus, piling some on top. Dust the tops with paprika and top with 1 or 2 chive pieces. Refrigerate for up to 1 hour, or until ready to serve. Refrigerate leftover hummus in an airtight container for 4 to 5 days.

ARTICHOKE-KALE HUMMUS

SERVES 8 TO 12 PORTIONS

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

1/4 cup lemon juice

3 tbsp. tahini (gluten-free if necessary)

3 garlic cloves

1 tsp. ground cumin

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and black pepper to taste

3 cups packed chopped kale

One 14 to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

Bread or crackers (gluten-free if necessary)

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 4.3g (1.3g S.Fat)
Carbs: 35.8g
Protein: 9g
Sugar: 12.1g
Sodium: 128mg

METHOD

In a food processor, combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne until smooth. Season with salt and pepper to taste. If the dip is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Pulse in the kale and artichoke hearts until fully incorporated but still chunky. Serve immediately with bread or crackers, or store in the refrigerator until ready to use. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATIONS

If you don't like hummus (and who doesn't? ), replace the chickpeas with black eyed peas and the tahini with olive oil.

Kale haters can substitute spinach, chard, or collard greens for the kale. Greens can be omitted entirely by those who dislike them.

BEET HUMMUS COLLARD WRAPS

SERVES 4 TO 6 PORTIONS

BEET HUMMUS

1 large beet, peeled and chopped 1

1/2 cups cooked chickpeas (or one 420g / 15 oz. can, rinsed and drained)

2 tbsp. tahini (gluten-free if necessary)

2 tbsp. olive oil

2 tbsp. lemon juice

1 garlic clove, peeled

Pinch of smoked paprika

Salt and black pepper to taste

WRAPS

6 large collard leaves, cleaned, dried, stems removed

2 carrots, peeled and julienned

1 yellow bell pepper, sliced

1 avocado, pitted, peeled, and sliced

Bean sprouts (or other sprouts)

NUTRITIONAL VALUES

Calories: 404kcal
Fat: 20.4g (3.3g S.Fat)
Carbs: 45.7g
Protein: 13.9g
Sugar: 9.2g
Sodium: 42mg

METHOD

Cover the beet with water in a small pot. Bring to a boil, then lower to a low heat and cover. Cook for 8 to 10 minutes, or until the beet is tender enough to be pierced with a fork. Take the pan off the heat.

Transfer the beet to a food processor with a slotted spoon (reserving the cooking water) and add the chickpeas, tahini, olive oil, lemon juice, garlic, and paprika. Process until smooth, stopping to scrape down the sides as needed. If it's too thick, add a tablespoon of beet water at a time until it's the consistency you want. Season with salt and pepper to taste. Refrigerate for 30 minutes, or until ready to use.

Lay a collard leaf flat on the counter, bottom up, and carefully run a knife down the spine of the stem, shaving off the bulk of the thick stem. Spread some beet hummus on the leaf, leaving about an inch of space around the edge. Lay out a small pile of carrots, bell pepper, and avocado slices on one half of the leaf, parallel to the spine, and top with a small pile of sprouts. Roll the collard leaf over the filling, tucking in the filling as needed, until the leaf is completely rolled up, beginning with that edge (the one closest to the fillings). Cut in half and place seam side down on a plate. Rep with the rest of the leaves. Serve right away.

Hummus can be stored in an airtight container in the fridge for 4 to 5 days.