Popularized throughout the Middle East, hummus has become a familiar favourite worldwide; this recipe taps into the cold cellar to bring a sweet touch of pumpkin.
5 cups (1.25 L) fresh pumpkin, cubed
1 cup (250 mL) canned chickpeas
Extra-virgin olive oil, as needed
1/2 cup (125 mL) tahini
4 large garlic cloves, pured
1/2 cup (125 mL) fresh lemon juice
2 Tbsp (30 mL) flat-leaf parsley, finely chopped
1/2 tsp (2 mL) freshly ground cumin seeds
Salt and pepper
1 Tbsp (15 mL) toasted pumpkin seeds
Place pumpkin cubes in large saucepan and cover with water. Bring to gentle boil and continue to boil until soft (about 40 minutes). Drain well and run through food mill. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes).
Drain and rinse canned chickpeas. Transfer chickpeas and pumpkin to food processor and process until smooth (add olive oil in small increments if needed). Transfer to medium-size bowl.
Stir tahini into pumpkin-chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with Arabic flatbreads.
source: "Sanafir", alive #314, December 2008
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.