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Cannellini Bean Hummus Makes 2 cups 1 (14.5 oz.) can cannellini or white beans, drained and rinsed 3 cloves garlic 2 Tbs. tahini 2 Tbs. organic extra virgin olive oil 1 Tbs. lemon juice 1 tsp. lemon zest hot sauce to taste Place ingredients in food processor. Pulse until smooth. Add salt and freshly ground pepper to taste. Refrigerate until ready to use. Caramelized Onions Makes 2 cups 3 Tbs. olive oil 2 Tbs. unsalted butter 5 large sweet onions, peeled and thinly sliced 2 tsp. sea salt 1 Tbsp. raw cane sugar 1 Tbsp. fresh thyme leaves, finely chopped Heat oil and butter in a large pan over medium heat. Add onions, salt and sugar. Cover and cook over medium-low heat for 10 to 15 minutes, until onions turn a rich, golden brown. Stir in thyme and refrigerate until ready to use. Bruschetta Makes 24 1 large whole-wheat baguette 3 cloves garlic 4 Tbs. olive oil Preheat oven to 425° F. Slice baguette into 24 rounds. Brush lightly with olive oil and place on a baking sheet. Bake 10 to 2 minutes, until lightly browned. Rub fresh garlic over the top of each round. Spread with hummus, top with onions. Garnish with fresh thyme (optional). |
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