Hummus with Olives and Pinenuts

This sustainable & fast but healthy  recipe for lunch, dinner, or snack could be your next favorite for potlucks or cuddling up and vegging out.

Ingridents:
2 cups chickpeas, cooked
1/3 cup tahini paste
5 cloves garlic, chopped
1 tsp cumin powder opt
1/4 cup olive oil (opt Greek olive oil)
Juice of one lemon
1 tsp Salt or to taste
Paprika to garnish
Greek Olives to garnish
Pine nuts to garnish

Directions:
Blend all ingredients except paprika, olives, and pine nuts. Pour hummus in a serving dish and garnish with remaining ingredients.
Enjoy as a spread inside pita as a sandwich or wrap. It's also delicious with celery & chips.

Jerk Stuffed Eggplant

Ingredients:
1 small eggplant halved
1 small onion diced
1 can diced tomatoes or 1 cup fresh
1 cup sliced mushroom (opt)
1/4 cup pine nuts 
1 Tbsp jerk seasoning
3 Tbsp oil

Directions:
Preheat oven on 350*. Remove the centers of the halved eggplant so that enough is left for the eggplant to keep it's shape. Dice the removed centers and set aside. On a greased baking sheet, place each halved eggplant and put in the oven to bake. Heat a medium sized pan on medium-high heat and roast pine nuts for 3 minutes or until golden brown. Set aside. Then add oil and when it is hot add onions. When onions began to brown add jerk seasoning, mushrooms, diced eggplant, pine nuts and tomatoes. Cook until the mushrooms and eggplant began to soften. Turn off the heat. Removed eggplant shells from the oven and transfer vegetable mixture in even amounts to each shell. Placed stuffed eggplant back in the oven for 45 minutes to an hour. Serve hot.

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