By Chef J.L. Michaels of Blaque Millenium Kitchens and S² Seasonings

Smoked Hummus

Ingredients:

• 2-3 cans of chickpeas
• 1 teaspoon of baking soda
• Juice from 1 fresh lemon
• 2 tablespoons tahini
• 1/4 cup of grapeseed oil
• 1 bulb of smoked garlic, peeled and chopped
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 1/2 cup of the liquid from the chickpeas (aquafaba)

Directions:

1. Fill a large pan halfway with water and bring to a boil. Drain ½ cup of liquid from one can of chickpeas and set aside.  Drain the remaining liquid and add the chickpeas to the pan. Drain off the liquid from the remaining cans of chickpeas and add chickpeas to the pan. Reduce heat to a simmer.   Add baking soda. Stir and simmer for 25 minutes.
2. When done, using a strainer, drain the hot water off chickpeas.   Add the chickpeas back into the pot and cover with cold water. Strain the cold water off the chickpeas. Note: the skins of the chickpeas will come off!

• Add additional cold water and massage the chickpeas with your hands to remove the skins.  Strain off water and skins, leaving the soft chickpeas.  Repeat 4 or 5 times until all skins have been removed.  Discard skins.
• Add the lemon juice, tahini, oil, garlic, seasonings, and ¼ cup of the chickpea liquid into the food processor.  Process 45 seconds to a smooth firm paste.  If too dry add the remaining ¼ cup of chickpea liquid and process another 45 seconds.  Pour hummus into a container with a lid.  Refrigerate.

Squash Medley

Ingredients:

• 2 large zucchinis
• 2 large yellow squash
• 8 oz. Baby Bella mushrooms, sliced
• Old Town Oil “Tuscan Herb” Olive Oil, about ½ cup
•  ½ cup grapeseed oil for cooking
•  3.5 oz. S² Sunni Herbz’ Seasoning
• 1-1/2 tablespoon dried parsley
• 1-1/2 tablespoons dried thyme
• Sea salt to taste
• Cracked black pepper to taste

Directions:

1. Rinse zucchinis and squash under cold water, pat dry.  Remove the stem end and cut in half lengthwise. Cut again lengthwise, then cut in half.  Cut each half in ¼-inch “triangles” and place in a large bowl; set aside.
2. Add ¼ cup of the Tuscan Herb” Olive Oil to a small pan.  Bring to medium heat for 2 minutes.  Add the sliced mushrooms sprinkle some “Sunny Herbz” on top covering everything. Gently shake thepan to distribute themushrooms evenly. Cook for 3 minutes or until browned on one side. Add a few pinches of salt and pepper. Stir and cook for another 3 to 5 minutes. Sprinkle with dried parsley and thyme.  Toss/stir one more time. Remove from heat, set aside.
3. Add ½ cup of grapeseed oil to a medium pan and bring to medium high heat for 3-4 minutes. Add enough squash to fill the pan, without over filling.  This can also be done in 2 batches. When it sizzles, give the pan a quick toss/stir to cover all the squash with oil. Sprinkle with the “Sunny Herbz” blend and drizzle with Tuscan Herb Olive Oil.  Toss/stir and let it sizzle for 3-4 minutes without touching it.
4. Toss/stir until both sides are nicely browned.  Cook 5 more minutes. Season with salt pepper, dried parsley, and thyme.  Add the mushrooms to the pan and toss/stir one final time. Remove from heat and set aside.
5. To serve, add hummus to the plate or bowl.  Add the squash medley around the hummus.  Serve with garlic naan … Enjoy!

Garlic Naan

Ingredients:

• 4 tablespoons unsalted butter
• 1 tablespoon dried parsley
• 1 clove of garlic, minced
• 2-3 tablespoons Old Town Oil “Tuscan Herb” Olive Oil
• 3-4 naan

Directions:

1. Combine butter, parsley and garlic in a small microwaveable bowl. Microwave 1 minute.
2.  Drizzle Tuscan Herb Olive Oil in a pan.  Bring to medium heat.
3. Add one naan to the pan. Heat about 45 seconds on each side. Place naan on a cutting board.  Repeat with remaining naan.
4. Brush each naan with the butter mixture and cut into triangles. Serve.

Tips:

Use vegan butter to make the Garlic Naan vegan.