Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.

Chicken and Apple Sausage Grill with Lime Marinade

Ingredients

* 1 recipe Herbed Dipping Sauce (see recipe below)
* 4 medium skinless, boneless chicken breast halves (about 1 lb. total)
* 2 tablespoons olive oil
* 2 tablespoons finely chopped green onion
* 1 tablespoon lime juice
* 1 tablespoon snipped fresh Italian parsley
* 1 tablespoon snipped fresh oregano
* 1 clove garlic, minced
* 8 ounces apple-flavored smoked chicken sausage or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
* Grilled lime wedges

Directions

1. Prepare Herbed Dipping Sauce. Cover and refrigerate.

2. Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

3. Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.

Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 11″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/21″ (72 strips)
2 large green bell peppers — 1/21″ (48 strips)
1 large yellow onion — 1/21″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.