Roasted Pepper Hummus

1 1/2  cups cooked chickpeas (one can drained, save liquid)
2 tablespoons tahini (optional)
1/4 cup lemon juice
2 garlic cloves, crushed
1/2 cup -3/4 cup roasted red  or yellow peppers (depending on taste)

Put all ingredients in food processor and process until smooth. Add water a tablespoon at a  time if too thick or the liquid from the canned chickpeas.

I used roasted yellow peppers and three of us ate this in one sitting as a dip for vegetables and as a filling for whole grain tortillas.

Added: I have been making this without the tahini and using fire roasted peppers so that smoky taste is predominate. Very good with pita, on vegetables, as a topping for grains.

Kids rated this 9/10

Hummus

16 ounces rinsed chickpeas
1 tbsp lemon juice
1/4 tsp salt
2 cloves garlic, minced
1/4 cup water
1/4 cup oat bran

In a blender, or food processor, combine all but the oat bran. Blend until smooth.  Spoon  into a bowl and stir in oat bran. Mix well. Cover and chill.

Bean Loaf - Great as a pate, cold or warm

Preheat oven to 350 F, and line a 4 x 8 loaf pan with parchment paper, or grease well.

In food processor add;

1 cup rolled oats
3/4 cup water
1 pound, canned , rinsed White beans (Great Northern, navy, butter)
1 cup shredded carrots
1/2 cup diced onion
2 tablespoons oat bran
1/8 tsp pepper
1/4 tsp each dried oregano, basil m thyme , sage
salt to taste

Process until smooth and pour in loaf pan. Bake 60 minutes or until firm and slightly puffy. Loaf will settle on cooling. Eat warm, cold, spread on crackers or bread, in wraps.

For convenience we use a frozen diced mix of carrot,celery and onion from the grocer's. Makes this recipe even easier : )

 6 servings

Per Serving
160calories
9 g protein
1 g fat
29 g carbohydrate
19 mg sodium
0 mg cholesterol
7 g fibre