Humble Hummus

Ingredients

2 cups canned Monaco Garbanzo /Chickpeas
½ cup tahini
¼ cup Monaco Extra Virgin Olive Oil
1 teaspoon Monaco Minced Garlic in Oil
1 Tablespoon Monaco Lemon Juice
Salt & Pepper
Paprika for sprinkling

SERVES 6 TO 8 | TIME 10 MIN

2 cups canned Monaco Garbanzo /Chickpeas
½ cup tahini
¼ cup Monaco Extra Virgin Olive Oil
1 teaspoon Monaco Minced Garlic in Oil
1 Tablespoon Monaco Lemon Juice
Salt & Pepper
Paprika for sprinkling

Directions

In a food processor, place the garbanzo beans and tahini and blend.
Slowly drizzle the olive oil until the mixture becomes creamy.
Add garlic and lemon and blend.
Season with salt / pepper.
Serve chilled. Drizzle with olive oil and sprinkle with paprika.

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Dried Fruit Medley

Ingredients

½ cup Monaco Walnuts
½ cup Monaco Cashews
½ cup Monaco Hazelnuts
½ cup Monaco Peanuts
½ cup shelled Monaco Pistachios
½ cup Monaco Raisins
¼ cup Pumpkin seeds
½ cup Brazilian nuts
½ cup Monaco Dried Apricots

SERVES 6 | TIME 10 MIN

Directions

Mix all ingredients together & serve in a party bowl.
Reserve remaining medley in a sealed jar to serve on another occasion over yogurt.

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Warm Spinach Artichoke Dip

Ingredients

½ cup sour cream
1 ½ cup Monaco Quartered Artichoke Hearts, drained and chopped
½ reason freshly ground pepper
½ teaspoon Monaco Minced Garlic in water
1 10-ounce package frozen spinach, thawed and pat dried
1 8- ounce package softened cream cheese
1 8- ounce package fat-free softened cream cheese
1 ½ cups shredded Monaco Mozzarella cheese
½ cup grated Monaco Parmesan cheese

SERVES 6 TO 8 | TIME 30 MIN

Directions

Preheat your oven to 350º
Combine first 7 ingredients in a bowl & mix until smooth.
Add 1 cup shredded Mozzarella and 11/2 Tablespoons Parmesan.
Place in baking dish or small cast iron pan and cover with remaining mozzarella and Parmesan.
Bake for approximately 30 minutes.
Place oven on broiler mode and broil for approximately 3 minutes until golden brown.
Serve warm with natural nacho chips.

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Couscous Carnival Tabbouleh

Ingredients

2 Tablespoons Monaco Extra Virgin Olive Oil
1 small red onion diced small
1 firm red tomato, diced
1 medium peeled and diced cucumber
1 lemon cut in wedges
1 ¼ cup water
2/3 cups Monaco Couscous
2 teaspoons Monaco Red Wine Vinegar
1 bunch washed and dried fresh coriander without stems

SERVES 6 TO 8 | TIME 30 MIN

Directions

In a pot, bring 1 cup water with salt to a boil and stir in the couscous.
Cover and remove from heat, letting stand for approximately 5 minutes.
Fluff with fork.
In as separate bowl, mix the dressing: remaining oil salt & vinegar.
Add chopped tomato, cucumber and onion, including the chopped fresh coriander, to couscous, as season with the dressing until well combined.

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