Hummus

Ingredients:

1 16 oz can of organic garbanzo beans

1/4 cup liquid from can  

3-5 tablespoons lemon juice  

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon sea salt

2 tablespoons olive oil

Preparation:

Drain garbanzo beans 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 or paprika (optional).  Serve with Udi Gluten Free Sandwich Bread or with Rice Crackers. 

Baked Lemon Rice with Herbs

Serves 6 to 8

4 Tbl. unsalted butter
2 shallots, peeled and finely minced
2 cups long-grain rice
Grated zest of 2 lemons
1 sprig of fresh tarragon
4 cups hot chicken stock
2 Tbl fresh tarragon leaves
Coarse kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Melt the butter in a medium flame-proof casserole and saute the shallots until tender, 3 to 4 minutes.  Stir in half the lemon zest, the tarragon sprig, and the stock.  Cover the casserole, place in the oven, and bake until the liquid is absorbed and the rice tender, about 20 to 25 minutes.

Stir in the remaining lemon zest and the tarragon leaves; season to taste and serve immediately.

From: The Martha Stewart Cookbook

Aioli Sauce for Angus Burgers

Aïoli Sauce

• 1 clove garlic
• 2 pinches salt (I likeFrench sea salt in this)
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• 1/2 cup vegetable oil (or other combination of oils. See recipe notes for recommendations on this)

1. Cut the ends off of the garlic, peel it, and either chop it or put it through a garlic press.
2. Put the garlic in a mortar and pestle with the salt and grind it into a paste.
3. In a heavy mixing bowl whisk egg yolks, lemon juice, and garlic mixture together until well combined, about one minute.  (I use the blender.
4. Start adding the olive oil, drop by drop, whisking all the while. You can add it a bit faster as you go along, but as with mayonnaise, the key to success is going very slowly at the start. When you are done adding the oil you can adjust the seasoning as suits your taste.
5. This makes 1 cup - maybe you should double the recipe, it is so good.
6. Recipe from www.easy-french-cooking.com