After our interview, I tried cookbook author Mark Bittman’s recipe for Turkish Breakfast, a cinch-to-make hummus paired with sliced tomatoes, cucumber, olives and whole-wheat toast.
I added a slab of watermelon and served it for a luscious eat-every-bite dinner.
Better yet, I tried it for breakfast. Delicious.
Much – so much – more flavor-packed than my lonely egg.
Yield: 8 servings
2 cups cooked or canned garbanzo beans, drained (reserve liquid)
2 tablespoons olive oil, divided use
2 tablespoons tahini, see cook’s notes
3 tablespoons fresh lemon juice
1 teaspoon ground paprika or ground cumin (or both)
1 1/2 teaspoons salt, plus more to taste
6 tomatoes, cored, sliced
1 cucumber, peeled if you like, sliced
1/2 cup green or black olives, pitted
1/4 cup chopped fresh parsley
For serving: whole-grain toast, cut into triangles
Cook’s notes: Tahini is a paste made from ground, hulled sesame seeds. It is sold at natural food stores and supermarkets with large specialty sections.
1. Combine the garbanzos, 1 tablespoon oil, tahini, juice, paprika (and/or cumin) and salt in food processor. Puree until very smooth, adding some garbanzo liquid if needed. Taste and adjust seasoning.
2. Arrange tomato and cucumber slices on large platter. Add olives and a large dollop of the bean mixture. Sprinkle everything with a drizzle of remaining 1 tablespoon oil, salt, pepper and parsley. Serve with toast.
Nutrition information (per serving using 1/3 cup hummus and 1 slice whole wheat toast): 299 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 42 g carbohydrates, 10 g protein, 768 mg sodium, 8 g fiber
Source: “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter, $26)