White Bean Tahini Puree With Toasted Pitas Recipes

Steps:

• Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth.
• Thinly slice the 2 remaining sun-dried tomatoes. Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly.
• Heat a griddle or large skillet over medium-high heat. Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. Transfer, charred-side up, to serving plates.
• Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. Drizzle each with oil, and sprinkle with black pepper.

Steps:

• Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
• Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
• Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

Steps:

• Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
• Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
• Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
• Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
• Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.