Red Lentil Dip/Hummus

1 cup dried red lentils (or 1 can garbanzos/chickpeas, drained and rinsed)
2 cloves garlic
2 Tbsp tahini (sesame seed paste, available in speciality stores, health food stores, or sometimes in the Jewish food section of the grocery store) (use less with the lentils)
2 Tbsp olive oil (use less with the lentils)
juice of 1/2 a lemon
pinch or two of cayenne
1/2 tsp cumin
salt to taste

If using the red lentils, cook until very soft. Drain of excess moisture and allow to cool.

Place the legumes in a food processor and pulse until pulverized. Add garlic, tahini, olive oil, lemon juice, and spices. Combine in the food processor until smooth. You may need to add a bit of water or a bit of vegetable broth in order to acheive a smooth, creamy consistency. I usually add a bit of water. You will not need any extra liquid if using the red lentils. You only need some extra liquid when pureeing the larger, harder chickpea.

Place in a bowl or on a platter and chill. Before serving, drizzle with a little more olive oil and garnish with small, whole black olives. You can also sprinkle on a little paprika for color, or add some chopped parsley. Or both! Oh, the red lentil spread is so, so delicious!


For 8, as part of an appetizer selection

Spicy Black Bean Soup

My Spicy Black Bean Soup

2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped

In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).