Hummus

Makes 1 1⁄2 cups| Total Time: 05m

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

From Real Simple

Key Lime Bars

Cookie crust:

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• Pinch kosher salt

Lime topping:

• 4 large eggs, lightly beaten
• 2 cups sugar
• 6 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice) (Best with KEY LIME!)
• 2 teaspoons grated lime zest
• Confectioners' sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

From Food Network's Neely's

Chicken Gyros

4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt (I use Greek yogurt)
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (boneless or split chicken breasts)


To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, skillet, broiler, grill or I prefer slow cooker (4-5 hours).

Serve on pitas with your favorite toppings:  banana peppers, tomatoes, lettuces, onions, tzatziti cucumber sauce etc.

Adapted from Annie Eats.

Tzatziki Cucumber Sauce

Ingredients

• 1 large cucumber, peeled and cut into chunks
• 1 1/2 cups plain Greek yogurt
• 2 cloves garlic, minced (or a few more)
• 1/2 cup sour cream
• salt, pepper, dill, lemon juice to taste

Directions

1. Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.
2. Mix the cucumber, yogurt, garlic, and sour cream together in a bowl; season. 

 

Adapted from Allrecipes.com

Makes quite a bit FYI so if needed scale it down to fit your family size.