HUMMUS DE BETABEL

Hummus:

· 2 latas o tetrapack de garbanzos cocidos

· 2 betabeles medianos

· ¼ taza de tahini

· ¼ taza de aceite de olivo

· Sal rosa de las Himalaya Half & Half y pimienta al gusto

Para Acompañar:

· Pan pita integral tostado para acompañar

· queso feta

1. Precalentar el horno a 400*F

2. Sobre una charola para hornear, se salpimentan los betabeles y se untan con un poco de aceite de olivo. Se hornean de 30-45 minutos o hasta que estén tiernos, y un cuchillo entre fácilmente.

3. Se dejan enfriar los betabeles.

4. En una licuadora o procesador de alimentos, se licuan todos los ingredientes hasta obtener una consistencia tersa y uniforme.

5. Se desmorona un poco e queso feta por encima y un chorrito de aceite de olivo. Se sirve acompañado de pan pita tostado.

ROASTED EGGPLANT WITH YOGURT-ZA’TAR SAUCE

· 2 long (Japanese) eggplants

· 1/3 cup olive oil for brushing

· 1 bunch thyme

· 1 pomegranate or 1 small container pomegranate arils

· 1 teaspoon za’atar

Sauce:

· 1/3 cup labne

· 1/2 cup full fat greek yogurt

· 3 tablespoons olive oil

· 1-2 small garlic clove crushed

1. Split eggplants in half lengthwise. Make 3 or 4 incisions through each diagonally without piercing the skin; repeat on a 45* degree angle to create a crosshatch pattern.

2. Place eggplants cut-side up on baking sheet and brush with olive oil, sprinkle with the thyme and season with salt and pepper and a bit of za’atar.

3. Roast for 30-40 minutes at 200*F until tops are golden brown and the flesh is soft.

4. Remove from oven and cool down.

5. Wisk together sauce ingredients and adjust seasonings with salt and pepper.

6. Spoon sauce over eggplant, sprinkle with za’atar and pomegranate arils. Finish with a drizzle of olive oil.

SCALLOP CRUDO

· 1 lbs large sea scallops

· 1/4 cup finely diced red onion

· 1/2 cup lime juice

· ½ cup extra virgin olive oil

· 3 tablespoons chopped capers

· 3 tablespoons chopped cilantro

· 1/2 teaspoon cayenne pepper

· salt and pepper to taste

1. Slice scallops horizontally to desired thickness. (It is helpful to place them in the freezer for 15 minutes prior for easier slicing)

2. Combine all remaining ingredients in a small bowl and drizzle over scallop carpaccio before serving.