Falafel Pie

adapted from : http://theveganstoner.blogspot.com/2012/03/falafel-pie.html

Ingredients:

1 cup falafel mix
1/2 cup water
hummus
1 or 2 tomatoes, sliced
1/2 or 1 cucumber, peeled and sliced
tahini

Directions:

Preheat oven to 350 degrees.
Mix the falafel mix with water and press into the bottom of a pie pan or a square baking dish. Bake for 15 minutes.
While falafel is baking, slice tomatoes and cucumber.
When falafel is done remove from over and let cool for 10 minutes. Spread a layer of hummus over the falafel. Then add tomatoes and cucumber. Drizzle tahini over the top. Slice and serve.

Black Bean "Hummus"

from http://sweetpeaskitchen.com/2011/03/12/black-bean-hummus/

Ingredients:
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini, stirred well
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded

Directions:
In the bowl of a food processor, process cilantro, tahini, water, lime juice, olive oil, cumin, salt, black beans, garlic and jalapeño until combined. Scrape down the bowl and continue to process until the hummus is smooth and creamy.
Transfer hummus to a serving bowl, sprinkle with remaining 1/4 cup cilantro. Cover with plastic wrap until ready to serve.

Roasted Red Pepper Hummus

adapted from:  http://sweetpeaskitchen.com/2011/01/06/roasted-red-pepper-hummus/

Ingredients:
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1/4 cup jarred roasted red peppers, drained
1 clove garlic, minced (about 1/2 teaspoon) (or add roasted garlic)
½ teaspoon salt
1/2 teaspoon cumin
Pinch of cayenne pepper
3 tablespoons juice from 1 to 2 lemons

Directions:
In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt, cumin and cayenne until the mixture is almost fully ground, about 15 seconds. Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with olive oil and some diced roasted red pepper for garnish.

Yields: 2 cups

Roasted Garlic Hummus

adapted from http://sweetpeaskitchen.com/2010/07/31/roasted-garlic-hummus/

Ingredients:
2 (or more) heads roasted garlic
2 tsp minced garlic (from a jar - not fresh)*
2 tablespoons olive oil
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini, stirred well
1 (14 oz.) can chickpeas, drained and rinsed
½ teaspoon salt
Pinch of cayenne pepper
1/2 tsp cumin
1 tablespoon fresh parsley, minced (optional)
water (optional  - only if needed!)

Directions:
For instructions on roasting the garlic go here.

In the bowl of a food processor, process chickpeas, roasted garlic, garlic, salt, cumin and cayenne until the mixture is almost fully ground. Scrape down bowl. Add the lemon juice, oil, and tahini and process until the hummus is smooth and creamy, scraping down the sides as you go if needed. If necessary, add up to a 1/4 cup water (1 Tbsp at a time) if the hummus is too thick.
Transfer hummus to a serving bowl, top with parsley, olive oil and a dash of paprika. Cover with plastic wrap and let stand at least 30 minutes (preferably longer). Refrigerate.