Canned Beans

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Garlicky Hummus
By Amy Topel
Yields 1-1/2 cups

Ingredients
1 16-ounce can chickpeas, drained and rinsed
3 cloves garlic, peeled
3 tablespoons olive oil
2 teaspoons tahini (optional)
3 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill
salt and freshly ground black pepper, to taste

Method
Place the chickpeas and garlic in a food processor, process for 1 minute. Add the olive oil, tahini, lemon juice, and fresh dill, and process to smooth. If mixture is too thick, add cold water and process to desired consistency. Taste and add salt and pepper as desired.

Curried Cauliflower and Chickpeas
By Amy Topel
Yields ~ 4 cups

Ingredients
1 small head cauliflower, cut into florettes
1 16-ounce can chickpeas, drained and rinsed
1 tablespoon mild curry powder
2 tablespoons butter
1 tablespoon water
3 tablespoons plain yogurt
1 teaspoon lemon zest
2 teaspoons lemon juice
salt and freshly ground black pepper, to taste

Method
Steam cauliflower until tender. Remove from heat and set aside. In a medium size pot, heat the butter, add the curry powder and cook over low heat for 1 minute. Add the chickpeas and water and cook, stirring frequently until the chickpeas are warm and the water has evaporated. Turn off the heat, add the cooked cauliflower, yogurt, lemon zest and juice, stir to thoroughly combine. Taste and season as desired with salt and pepper.

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