Friday Night dinner was the wrap up of a very, very hectic week. We had 2 cake orders, a birthday party to attend, plus we are remodeling our office and a bathroom and seeding our fall vegetable garden.
After testing so much cake and having a ton of chocolate because PMS calls for it from the roof tops, my body was ready for a very nourishing meal. I lived in Greece for three years and although this meal was not Greek it was very similar to a lazy day Greek taverna meal that I used to love so much.
The Hummus was so flavorful and smokey. You could taste a mild brininess with the warmth from the chipotle and there were tiny bits of olives in it. The onions were an important ingredient and the lemon gave it a brightness that it needed. For the vegetables we caramelized sweet onions and then added zucchini to the pan and lightly cooked. We chopped up all the fresh tomatoes and salted them and then we covered them with the warm zucchini & onion mix and tossed the whole thing together to lightly combine.
Tender Stewed Organic Beef Chunks & Leeks
Broiled Farmer’s Market Eggplant
Garbanzo & Black Bean Chipotle Hummus
Caramelized Onions & Farmer’s Market Zucchini Tossed
with Vine Ripened Yellow & Red Sweet Tomatoes
1 can Garbanzo bean drained
1 can Black beans drained
2 small Cloves of Italian garlic peeled
1 Jalepeno without seeds
1 tsp Chipotle Chili *
1 Orange Pepper Charred over open flame
1/2 Lemon Juice
3/4 Onion Big Chunks
Approximate Measurements: (Add to taste)
1 Big handful of Parsley
1 Tb Tahini
1/2 Tb Sesame Oil
1/4 cup Kalamata Olives**
Procedure: I use a Vitamix which produces a super smooth hummus. It is very powerful, so I am able to put all of my ingredients in at the same time. I start on low and the work my way up to full speed. Blend until smooth. After I make sure all the flavor is on point I add in the olives and pulse a few time to chop up the olives and serve.
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