Best Black Bean Salsa Recipe

Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favourite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

Best Black Bean Salsa Recipe

Recipe by Lisa Turner Published on December 20, 2016 Salty and zesty black bean salsa with olives and feta cheese Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried or 1 14 oz can) 2 to 3 green onions, green and white parts, thinly sliced 1 jalapeño, seeded and chopped 2/3 cup Kalamata olives, roughly chopped 3/4 cup feta cheese, crumbled 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 teaspoons raw honey 1/3 cup fresh cilantro, trimmed and chopped 3 tablespoons lime juice Instructions: Combine all of the ingredients in a medium bowl. Cover and let sit for at least an hour, stirring occasionally to blend the flavors. Serve at room temperature or chilled. Makes about 3 1/2 cups

Other salsa recipes to enjoy from Lisa's Kitchen:
Avocado and Tomato Salsa with Chipotle
Mexican Tomato and Jalapeño Salsa
Avocado Pomegranate Salsa
Simple No-Cook Tomato Salsa

On the top of the reading stack: Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Recipe by Lisa Turner Cuisine: Italian Published on October 16, 2016 Fresh cooked pasta and roasted Brussels sprouts tossed in a rich and creamy vegan "Alfredo" sauce Print this recipe "Alfredo" sauce: 1 1/3 cups raw cashews, soaked in water overnight and drained juice from 1 small lemon (2 tablespoons) 1/2 cup water 1 teaspoon maple syrup or honey 1 teaspoon white (shiro) miso 1/4 cup nutritional yeast almond milk or more water as needed sea salt to taste Other ingredients: 1 lb (450 g) Brussels sprouts, outer leaves peeled, and halved 1 tablespoon sesame or olive oil sea salt and fresh cracked black pepper to taste 1 1/2 cups uncooked shell pasta Instructions: To make the sauce, combine all of the ingredients in a blender or food processor and process until smooth. The sauce should be somewhat thick, but add a bit more water or almond milk to reach desired consistency. Taste for salt and set aside until ready to use. Line a baking sheet with parchment paper. Preheat an oven to 375°. In a medium bowl, toss the Brussels sprouts with oil, salt and pepper. Spread evenly onto the prepared baking sheet. Roast for about 25 to 30 minutes, turning halfway through the roasting time, until the Brussels sprouts are golden and the edges begin to get crispy. While the Brussels sprouts are roasting, cook the pasta according to package instructions until al dente. Drain well. To serve, transfer the pasta to the bowl that the Brussels sprouts were tossed in. Add spoonfuls of the cashew sauce, toss, and then toss in some of the cooked Brussels sprouts. Season with a little more salt and pepper and more sauce if desired, and serve hot. Refrigerate leftover sauce for 2 to 3 days and use again with pasta or as a dip for fresh cut vegetables. Makes 4 servings

I'm sharing this recipe with Jacqueline's Meat Free Mondays, Eat your Greens, co-hosted by The Veg Hog and Allotment to Kitchen, and also Pasta Please, jointly managed by Tinned Tomatoes and Thinly Spread.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Portobello Mushroom Marinara Sauce
Velvety South Indian Tomato Chutney

Velvety South Indian Tomato Chutney

Rarely do store-bought sauces, chutneys and salsas make an appearance on my table. For the most part, they are easy to make at home and, after prep, only patience with the simmering time is needed. Preparing your own condiments also ensures you have complete control over what is included, such as spicing and salt. I've never really understood how sauces purchased from the grocery store seem to keep for months without growing moldy. Likely some nasty preservatives are at play.

This chutney can serve as a sauce for just about anything you might imagine asking for some spicy tomato flair. It's thick enough to make for a good pasta sauce, a condiment for Indian condiments and snacks, an accompaniment to rice and flat breads, a topping for vegetable burgers or patties, nachos, burritos, or even mix into a legume dish for a fast and delicious meal. An abundance of seasonal tomatoes is another reason to make this chutney that keeps well in the fridge for up to two weeks in a well-sealed glass container or jar. The depth of flavor makes this preparation one of my new favorites.

This one IS spicy, so it's not for the faint-hearted, but reduce the amount of chilies if you can't handle the heat.

Velvety South Indian Tomato Chutney

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: South Indian Published on July 28, 2016 Smooth, spicy south Indian style tomato chutney suitable for serving with pasta, burgers or Indian savories Print this recipe Ingredients: 2 1/2 tablespoons tamarind pulp 1/2 tablespoon olive or other oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 tablespoon split skinned urad dal, rinsed 4 large tomatoes, chopped 2 to 3 fresh red cayenne chilies, finely chopped 1 dried red chili, broken into bits 1 teaspoon turmeric 1/2 teaspoon coconut or brown sugar 1/2 teaspoon coconut sugar Tempering: 2 tablespoons olive or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 to 2 dried red chilies, broken into bits 1/2 teaspoon asafetida 1/2 teaspoon sea salt, or to taste Instructions: Begin by making the tamarind paste from the pulp. In a small bowl, soak the tamarind pulp in 1 cup of boiling water for 30 to 40 minutes. Place a strainer over another bowl and press the pulp through to remove any seeds or tough fibers. You will be left with tamarind paste. Strain the liquid and keep for another dish. It makes for a good broth. Heat the oil in a medium saucepan over medium heat. When hot, add the garlic and stir for 1 minute. Add the cumin seeds and urad dal and cook, stirring, for another few minutes until the urad dal darkens a few shades. Now stir in the tamarind paste, tomatoes, chilies, turmeric, sugar and salt. Simmer for 5 minutes and then turn off the heat. Purée with an immersion blender. Let cool a bit before proceeding. For the tempering stage, heat the oil in a large non-stick heavy-bottomed frying pan over medium heat. When hot, add the mustard and cumin seeds to the pan and fry until the mustard seeds begin to splutter and pop. Add the chilies and asafetida, stir once, and then pour in the tomato mixture along with salt. Cook the mixture for 10 to 15 minutes, stirring often, until thickened and the oil leaves the sides of the pan. Adjust for seasoning. Store leftovers in the refrigerator in a sealed container for up to 2 weeks. Makes about 2 cups

Other sauces and chutneys to enjoy from Lisa's Kitchen:
Classic Tamarind Chutney
Avocado and Tomato Salsa with Chipotle
Mushroom Marinara Sauce with Fresh Herbs
Green Mango Coconut Chutney

On the top of the reading stack: The Camp of the Saints

Hummus With Za'atar

Many people think of hummus as a snack or appetizer, but for a little person like myself it's a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it's Middle Eastern in origin, but that's no reason not to try adding Indian, Ethiopian or other flavors.

But for this hummus, I've returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an extraordinary treat. For those of you who haven't tried it yet — and you should! — za'atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You'll love even just the smell of it.

Pre-blended commercial versions of za'atar are easily available these days from large grocers. To tell the truth, I've never even tried a commercial variety, so I can't speak to their quality. But it's so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za'atar here. I've included 2 tablespoons of za'atar strictly as a suggestion — you may wish to add more.

Hummus and Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 12,2016 Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons pine nuts 2 tablespoons olive oil + extra for serving 1/3 cup tahini 2 cloves garlic, chopped juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 2 tablespoons za'atar, or to taste paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.) Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles. Refrigerate leftover hummus for a few days or freeze for up to a month. Makes about 4 cups

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.

More hummus ideas from Lisa's Kitchen:
Spicy Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Pumpkin Hummus
Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Pumpkin Hummus

It might be soup season, but it's also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I've worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner.

Pumpkin Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 27, 2015 Creamy chickpea and pumpkin hummus with a hint of spice — an attractive and delicious feature on your fall table Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) juice from 1 lemon (3 tablespoons) 2 large cloves garlic, chopped 1 red chili, seeded and finely chopped 2 1/2 tablespoons tahini 1 teaspoon sea salt 1 tablespoon olive oil 2 cups unsweetened pumpkin purée 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon berbere (optional) roasted pumpkin seeds for garnish (optional) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside. In a food processor, pulse together the lemon juice, garlic, chili, tahini and salt. Add the cooked chickpeas and olive oil and pulse again until smooth. Add the pumpkin, cumin, paprika, cayenne and berbere is using. Process until well blended, adding more olive oil or a bit of water to achieve your desired consistency. Garnish with roasted pumpkin seeds if desired and serve with chopped vegetables and toasted pita crisps. Makes 3 cups

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other pumpkin recipes from Lisa's Kitchen you may enjoy:
Chickpea Pumpkin Burgers
Curry-Laced Pumpkin and Potato Soup
Essentially Raw Pumpkin Bites
Refried Beans with Pumpkin

Classic Tamarind Chutney

Why purchase store-bought chutneys and sauces when it's so easy to make your own? As I enjoy Indian savories, that usually means that when I make them, I also make an accompaniment for them. Sweet tamarind chutney is one of my favorites and I've made several versions of it in the past. This one is smooth, tart and hot, and easy to make, and I made it to go along with baked samosas (that recipe is coming soon). All you need to do is soak the tamarind for a while and then gently simmer with a few other ingredients until it thickens up. It keeps well in the refrigerator for at least a week in a covered container.

Classic Tamarind Chutney

Recipe by Lisa Turner Cuisine: Indian Published on September 10, 2015 Smooth, tart and spicy classic "restaurant-style" tamarind chutney — easy to make and great for samosas or any Indian appetizer Print this recipe Ingredients: 1/2 cup tamarind pulp 1/2 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon fresh ginger, minced 1 red chili, seeded and finely chopped pinch of cayenne 1/2 teaspoon asafetida 1/2 teaspoon garam masala 1/2 tablespoon coconut or brown sugar 1/2 teaspoon sea salt, or to taste Instructions: Soak the tamarind pulp in 2 cups of hot water for 40 to 60 minutes. Place a strainer over a medium bowl and pour in the tamarind and soaking water. Drain the water into the bowl, squeezing out as much of the pulp as possible, and discarding any seeds and fibrous bits. Reserve the pulp and water. Heat the oil in a small saucepan over medium heat. When hot, add the cumin seeds and stir for 1 to 2 minutes until the seeds darken a few shades. Add the ginger and chilies and cook, stirring often, for another minute or two. Toss in the cayenne, asafetida and garam masala, and stir for another minute. Whisk in the tamarind pulp and water, sugar and salt. Bring to a boil, reduce the heat to medium-low, and simmer, stirring often, until the mixture has thickened — about 20 to 25 minutes. Remove from heat and blend in a small food processor or blender for a smoother consistency if desired. Refrigerate for up to a week in a sealed container. Makes 1 cup

Other chutneys and sauces to try from Lisa's Vegetarian Kitchen:
Spicy Tomato Chutney
Green Mango Coconut Chutney
Roasted Toor Dal & Coconut Chutney
Hot Green Chili Sauce

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

The sauce can be made ahead of time and reheated gently before serving. If it thickens up too much, add some water. Alternately, if it's too watery, whisk in a bit more corn starch (or arrowroot flour). As this dish is rich enough as it is, I decided to bake the koftas instead of deep-frying them and then added the koftas to the gravy afterwards so that the tender koftas did not break apart. It is truly an addictive dish, and one that I will be revisiting in future, as this recipe went over very well with my diners.

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Recipe by Lisa Turner Cuisine: Indian Published on August 21, 2015 Creamy spiced potato and paneer cheese dumplings served in a rich and fragrant tomato cream sauce — a north Indian classic Print this recipe Sauce: 2 tablespoons ghee or sesame oil 1 teaspoon cumin seeds 2 large shallots, finely chopped 1 clove garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 to 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon garam masala 4 medium tomatoes, finely chopped 1 teaspoon coconut or brown sugar 1 to 1 1/2 half teaspoons sea salt, or to taste 1 cup coconut milk water as needed 2 cups heavy cream 2 to 4 teaspoons corn starch, as needed 1/4 cup fresh fenugreek leaves, trimmed and chopped (or 2 tablespoons dried fenugreek leaves, crumbled) Koftas: 2 large potatoes, scrubbed 12 oz (350 g) paneer cheese, mashed or shredded 3 tablespoons chickpeas flour (besan) 2 to 3 green chilies, seeded and finely chopped 1 teaspoon baking powder 1/2 teaspoon amchoor (dried mango) powder 1/4 teaspoon asafetida 1 teaspoon garam masala 1/2 teaspoon paprika 1 teaspoon sea salt Instructions: To make the sauce, heat the ghee or oil in large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds and stir for a few minutes until they darken a few shades. Stir in the shallots and sauté for 5 minutes or until they begin to brown. Add the garlic, ginger and chilies and continue to stir for another few minutes. Add the ground coriander, turmeric, paprika, cayenne and garam masala. Stir a few times and then add the tomato, sugar and salt. Simmer until the tomato has thickened, about 15 minutes. Pour in the coconut milk and 1/2 cup of water. Simmer gently for a few more minutes and then pour in the cream. Simmer for a few minutes longer, whisking in corn starch as needed to thicken or more water as needed to thin. To finish, stir in the fenugreek leaves, cover, and remove from heat. Let stand until ready to serve the koftas. For the koftas, boil or bake the potatoes until fork tender. Let sit until cool enough to handle, then peel and transfer to a large bowl and mash with a fork or potato masher. Stir in the mashed or shredded paneer, along with the rest of the ingredients for the koftas. Stir well to combine everything. Line a baking sheet with parchment paper and preheat a broiler. Oil your hands with a bit of sesame oil, and scoop out roughly 1 1/2 tablespoons of the mixture, shape into a ball, and then press down in the palms of your hands to make a small patty. Transfer to the baking sheet and repeat until all of the koftas are shaped. Position the oven rack about 4 inches from the broiler and bake the koftas for 10 minutes until golden. Carefully turn the koftas over and bake for another 10 minutes. Broil longer until they are golden with browned specks. Let sit on the pan for a few minutes before serving, or wait to serve at room temperature. To serve, gently reheat the sauce and scoop some of the warmed sauce into bowls. Top each with a few koftas. I like to serve this dish with Indian flat breads to scoop up the extra sauce. Makes 4 servings

Other delicious kofta recipes to try from Lisa's Vegetarian Kitchen:
Spicy Baked Chickpea Koftas
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Vegetarian Samosa Cakes with Tamarind Chutney

Ethiopian-Style Hummus

Hummus is a delight any time of year, but when it's hot outside it appears much more often because it's so quick and easy to make and a pleasure to enjoy on the patio on a lazy day. This particular recipe was a bit different as it has an Ethiopian twist. I made up a homemade batch of a hot and aromatic spice blend, berbere, that is often the key ingredient in Ethiopian cooking. I don't have a lot of experience with Ethiopian cuisine, but my background in Indian cooking certainly made the introduction easier than expected.

Berbere is spicy, but not overly so. It adds a distinctive blend of chili and aromatic spice flavor to this hummus. But it's not just the berbere that gives this hummus a unique taste. Classic hummus is made with tahini in addition to chickpeas, but this version uses toasted ground sunflower seeds ground to a butter instead of tahini. The sunflower seeds provide a wonderful rich nutty flavor behind the hot and fragrant berbere.

The inspiration was a recent cookbook that I am happy to add to my expanding collection. Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns is certainly an inspiration with a vegan approach besides. I have made only a few recipes from the book thus far, but already I have bookmarked a great deal of ideas. I've always wanted to make my own injera bread — a sourdough spongy crêpe that is the foundation of most Ethiopian meals. It is most commonly made with teff flour. I was surprised to note that teff doesn't figure all that much in this book, except as flour and in the bread that serves as the platform for so many of the dishes, but that tiny grain has so much flavor that is best served on the side or used as a flour. Nonetheless, my overall reflection on this book is yum. Basics, entrées and even a few desserts are featured along with some fine photos selectively inserted. Overall, the book is inspiring, with helpful tips for those that are new to Ethiopian cuisine. There are enough healthy recipes in the book to keep me going for a long time and not enough time in a day to cook up the Ethiopian feast I dream of.

Note: I received a copy of this book for possible review. As always, the opinions expressed here are my own.

Ethiopian-Style Hummus

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 20, 2015 An Ethiopian-style chickpea and berbere hummus with a rich nutty flavor from ground roasted sunflower seeds Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1/2 cup raw (or roasted and unsalted) sunflower seeds 1 teaspoon sea salt, or to taste 1/3 cup water 1 tablespoon olive oil + more for garnish 1 clove garlic, minced zest from 1 lemon (1 teaspoon) juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons berbere powder + more for garnish 1 green chili, seeded and finely chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside until cool. If using raw sunflower seeds, toast them in a dry unoiled skillet or saucepan over medium heat, stirring often, until they are golden — about 5 minutes. Remove from heat and transfer to a food processor, setting aside a teaspoon or so for garnish. (If using roasted sunflower seeds, skip the toasting step and transfer directly to the food processor.) Process until the seeds are reduced to a fine powder and begin to release their oil, scraping down the sides of the bowl often. This should take about 5 minutes, or a little longer. Essentially the goal is to reduce the seeds to a butter. Add the chickpeas and salt and process until the mixture comes together. Add the water, 1 tablespoon of olive oil, garlic, lemon zest, lemon juice, berbere powder and chili. Process further until everything is well combined, adding a bit more water or oil as desired. Mix another few teaspoons of olive oil with a pinch or two of berbere powder. Transfer to a serving bowl and make a well in the center of the hummus. Drizzle in the oil and berbere mixture and garnish with the reserved toasted sunflower seeds. Serving possibilities are endless. You can scoop it up with flat breads, lightly baked pita breads or fresh raw vegetables. Or you may want to consider serving the hummus up in pinwheels. To do that, lightly toast classic injera bread in a preheated 300° oven for about 8 to 10 minutes until the edges are slightly crispy. Brush the bread with olive oil mixed with a 1/2 teaspoon berbere powder and cut into strips. Spread hummus over the strips, roll them up tightly, and cut them into bite-size rounds. Makes 4 to 6 servings

More hummus recipes from Lisa's Vegetarian Kitchen:
Avocado Chickpea Hummus
Spicy Indian-Style Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Lemony Basil Hummus

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Fresh Coconut Chutney with Tamarind and Cilantro

I virtually never purchase chutneys because they are so easy to make at home. The additional plus is that the cook in their own home kitchen can control the quality and portions of ingredients that go into the mix.

This particular fresh green chutney was made to accompany some fried Indian savories. Tamarind and coconut adds some natural sweetness with some earthy cilantro added to the mix with spices and chilies. This is a versatile chutney that goes well with anything that needs a bit of dressing up.

Fresh Coconut Chutney with Tamarind and Cilantro

Recipe by Lisa Turner Cuisine: Indian Published on April 4, 2015 Simple versatile fresh chutney with coconut, tamarind and fresh cilantro Print this recipe Ingredients: 2-inch piece tamarind pulp 4 tablespoons fresh cilantro (coriander), trimmed and chopped 2 tablespoons coconut sugar or brown sugar 2 to 3 green chilies, seeded and chopped 1/2 teaspoon sea salt, or to taste 1 cup unsweetened dried grated coconut 2 tablespoons ghee, coconut oil or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled Instructions: Soak the tamarind in 1/2 cup of hot water for 20 to 30 minutes. Press the tamarind with your fingers to remove any excess seeds and tough fibers. Drain through a sieve, collecting as much of the pulp as possible. Combine the tamarind pulp, fresh cilantro, sugar, chilies and salt in a blender or food processor and blend until smooth. Add the coconut and process further until everything is well combined. Transfer to a bowl. Heat the ghee, coconut or sesame oil in a small saucepan or frying pan over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and curry leaves, stir a few times, and pour over the chutney. Stir and serve with your favorite Indian flat breads or savories. Refrigerate in a sealed container for up to 2 to 3 days. Makes about 1 1/2 cups

Other chutneys to enjoy from my vegetarian kitchen:
South Indian Tomato Chutney
Green Mango Coconut Chutney
Easy Spicy Tomato Chutney
Cashew Chutney (Kaju Chatni)