BAGEL HUMMUS VEGGIE SANDWICH

SERVES 4 SANDWICHES

4 bagels, sliced in half

1 cup (200 g) White Bean Rosemary Hummus

1 cup (25 g) large pieces of kale

1 cup (180 g) thinly sliced tomato

1 cup (150 g) thinly slice red onion

1 cup (170 g) thinly sliced cucumber

1 avocado, sliced (optional)

NUTRITIONAL VALUES

Calories: 565kcal
Fat: 24.2g (4.3g S.Fat)
Carbs: 73.4g
Protein: 16.4g
Sugar: 8.4g
Sodium: 636mg

METHOD

Toast the bagels until golden brown, or until done to your liking. 2 tbsp. (12.5% g) hummus on each cut side of the bagels on 4 of the bagel halves, layer the kale, tomato slices, red onions, cucumber, and optional avocado. Serve topped with the remaining bagel halves.

RECIPE NOTES

If you're making this for the next day's lunch, try removing most of the seeds from the tomato slices to avoid making the bagels soggy.

FOCACCIA WITH SPINACH HUMMUS & RED LENTIL KOFTA

SERVES 4 PORTIONS

FOR THE KOFTA

1/2 cup (125 g) red lentils

1/2 cup (120ml) vegetable stock

1 tbsp. whole-wheat breadcrumbs

2 tbsp. all-purpose flour

pinch of sea salt

pinch of hot paprika

pinch of smoked paprika

1 tbsp. scallions, sliced into rings

olive oil, for frying

FOR THE HUMMUS

3⁄4 cup (200 g) canned chickpeas

juice of 1 small lemon

1/2 cup (100 g) frozen spinach, thawed

3 1/2 tbsp. extra virgin olive oil

2 tsp. tahini

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. curry powder

pinch of chili powder

2 small garlic cloves, crushed

FOR THE SANDWICHES

4 small cherry tomatoes

1 large focaccia

2 handfuls of mixed salad leaves

1 small red pepper, sliced

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 19.9g (2.8g S.Fat)
Carbs: 53.6g
Protein: 16.6g
Sugar: 7.4g
Sodium: 191mg

METHOD

To make the lentil kofta, cook the lentils in the stock in a covered pan over medium heat for 10–15 minutes, or until soft.

Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.

Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.

Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.

MEDITERRANEAN LAYER DIP

SERVES 8 PORTIONS

1/2 cup (85 g) pitted black olives

1/2 cup (85 g) pitted green olives

1 tbsp. (8 g) capers

1 tbsp. (15 ml) lemon juice

1 clove of garlic, peeled

1 tsp. nutritional yeast

1/8 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 1.6g
Protein: 0.4g
Sugar: 0g
Sodium: 201mg

METHOD

TO MAKE THE RED LENTIL HUMMUS In a small pot, bring the red lentils and water to a boil over high heat. Reduce the heat to medium-low and cook the lentils for 20 minutes, or until tender. Any excess water should be drained.

Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.

TO MAKE THE PESTO In a food processor, combine all the ingredients and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set aside the pesto and rinse the processor.

TO MAKE THE OLIVE TAPENADE In a food processor, combine all the ingredients and pulse until the pieces are the size of small grains; you don't want this to be as smooth as a paste.

In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.

WHITE BEAN ROSEMARY HUMMUS

SERVES 16 SMALL PORTIONS

2 cans (30 oz., or 850 g) white beans, drained

1/4 cup (55 ml) liquid reserved

2 tbsp. (30 ml) tahini

2 tbsp. (30 ml) lemon juice

1 tbsp. (15 ml) olive oil, plus

1/2 tsp. for topping

1 tbsp. (2 g) fresh rosemary, or more to taste

2 cloves garlic, peeled

3/4 tsp. salt, or to taste

1/2 tsp. lemon zest

1/4 tsp. black pepper, or more to taste

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 2.4g (0.4g S.Fat)
Carbs: 32.6g
Protein: 12.8g
Sugar: 1.2g
Sodium: 11mg

METHOD

In a food processor, combine all the ingredients and process with an S-blade until completely smooth. Taste the hummus and season with more salt, pepper, or rosemary to taste. You can serve it right away, but I think refrigerating it for 30 minutes yields the best results.

Transfer the hummus to a serving bowl and drizzle with the remaining 1/2 teaspoon olive oil. Serve alongside crackers, fresh vegetables, or pita chips. Hummus can be stored in the refrigerator for up to 10 days.

HUMMUS

SERVES 2 SNACK PORTIONS

1/2 cup (125 g) dried chickpeas

sea salt

1 garlic clove

1 tbsp. lemon juice

1 tbsp. tahini

pinch of paprika, plus extra

TO SERVE

freshly ground black pepper

4 tbsp. olive oil, plus extra to serve

NUTRITIONAL VALUES

Calories: 474kcal
Fat: 35.3g (5g S.Fat)
Carbs: 33.2g
Protein: 11.3g
Sugar: 5.7g
Sodium: 257mg

METHOD

Allow the chickpeas to soak in water for 24 hours. Drain and place in a pan, cover with slightly salted water, and cook for about 1 hour on low heat with the lid on, until soft. Drain through a strainer. Garlic should be peeled and crushed.

Purée the chickpeas, garlic, lemon juice, tahini, 12 teaspoon more salt, paprika, and pepper in a blender until smooth. Gradually add enough oil to achieve a smooth, velvety texture. Place the hummus in a lunchbox. Draw a spiral in the surface with a spoon, drizzle with more oil, and garnish with paprika. This is great with flatbreads.