Middle East Tuna Salad and Homemade Hummus

25 May

A new twist on an old favorite.

Although many people have a strong dislike for it, I have always loved tuna.  From fresh caught to the tiny inexpensive canned kind it is just wonderful!  I have lots of memories growing up eating Tuna Noodle Casserole.  In fact I think it was one of the first foods I learned to cook.  Once I entered the semi-adult world of college Tuna Salad became the new favorite.  Tuna is very nutritious and fits easily into any budget.  The following is a lighter version of the traditional standby.  Enjoy!

Healthier Tuna Salad

  • 2 T. tahini
  • 1 t. lemon juice
  • 1 t. minced garlic
  • 1 t. cumin
  • 1/3 c. plain yogurt
  • Mix together and then add the rest:
  • 1 6 oz. can of tuna (packed in water not oil) drained
  • 1/2 15 oz. can of chickpeas (or garbanzo beans) rinsed and drained
  • 1 T. parsley
  • dash of salt and pepper
  • Combine together and enjoy!  I especially love this toasted in the oven with fresh tomatoes and a sprinkle of cheese. 

Homemade Red Pepper Hummus (this recipe uses a whole can of beans.  You could easily cut the recipe in half to use up the rest of the beans from the tuna salad recipe):

  • 1 can garbanzo beans drain but put liquid in a bowl
  • 1/3 to ½ c. roasted red peppers
  • 2 T. tahini
  • 3 T. lemon juice
  • 1 clove garlic minced
  • 1/4 t. crushed red pepper
  • ½ t. cumin
  • ¼ t. salt
    • Blend ingredients together in a blender. Add in ¼ c. reserved liquid from beans and 1 T. olive oil.
    • Enjoy as a dip for fresh veggies or as a sandwich filler.  Eli eats a lot of hummus since he is still too young for peanut butter.  We also enjoy it on a grilled cheese sandwich. 

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