Chickpeas are a great source of protein for vegetarians. They are also high in nutrients like manganese, folic acid, and choline. Manganese supports heart health by preventing high blood pressure. Folic acid may lower risk of breast and lung cancer. Choline plays an important role in brain function.
1 cup chickpeas drained ( keep the liquid)
1 Tablespoon lemon juice
1/4 teaspoon cumin
1 Tablespoon tahini
1 Tablespoon olive oil
Pinch of cayenne pepper
Salt to taste
I peel the chickpeas for a smooth texture. This is a little time consuming, but worth the effort.
Add the peeled chickpeas, lemon juice, cumin, tahini, olive oil, cayenne pepper to a food processor and pulse to a paste. Add the liquid from the chickpeas to thin the paste to desired consistency. Salt to taste
1 Tablespoon capers
1 Tablespoon apple cider vinegar
1 teaspoon agave
1 Tablespoon green Zatar mix
Preheat oven to 350F.
Cut the center to each cauliflower into two 1 inch steaks. Reserve the rest of the cauliflower for another use. Sear the steaks in a hot fry pan. Place the steaks on a sheet pan and rub the zatar spice mix onto both sides of each steak.
Cook in oven for 20 minutes or until fork tender.
In the frying pan, over medium heat, add the capers. When they start to pop add the vinegar and agave and remove from heat.
Divide the hummus onto 4 plates. Place the steak on the hummus. Spoon the caper vinegar sauce on each steak and serve.
Each serving: 154 calories, 6.4 g total fat, .9 g saturated fat, 0 cholesterol, 161 mg sodium, 21.9 total carb, 7.1 g dietary fiber, 9.9 g total sugars, 6.7 g protein