We Cook! Point Judith Calamari, Chickpeas, Quinoa-Tabbouleh Salad, Red Pepper Hummus

Point Judith Calamari with Chickpeas, Quinoa -Tabbouleh Salad Roasted Red Pepper Hummus

(Serves 4):

Courtesy of Mill’s Tavern, enjoy a Mediterranean platter with tender fried calamari rings and crispy chickpeas, a fresh quinoa-tabbouleh salad with herbs and vegetables, and smooth roasted red pepper hummus, served with lemon wedges for extra zest!

Roasted Red Pepper Hummus:

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed.
• 2 large red bell peppers, roasted, peeled, and deseeded
• 4 cloves garlic, minced
• 6 tablespoons tahini
• Juice of 2 lemons
• 1/4 cup olive oil
• Salt and pepper, to taste
• Paprika or cayenne pepper (optional, for added spice)

Instructions:

1. In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, and lemon juice.
2. Blend until smooth, gradually adding olive oil until the desired consistency is reached.
3. Season with salt, pepper, and optional paprika or cayenne pepper.
4. Refrigerate until ready to serve.

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Fried Calamari with Chickpeas:

Ingredients:

• 1 lb. calamari, cleaned and sliced into rings
• 1 cup all-purpose flour
• Salt and pepper, to taste
• Vegetable oil for frying
• 1 can (15 oz) chickpeas, drained and rinsed
• Lemon wedges, for serving

Instructions:

1. Heat oil in a deep fryer or large skillet to 350°F (175°C).
2. In a bowl, combine flour, salt, and pepper.
3. Dredge calamari rings and chickpeas in the seasoned flour, shaking off excess.
4. Fry calamari and chickpeas in small batches until golden brown and crispy, about 2-3 minutes per batch.
5. Remove with a slotted spoon and drain on paper towels.

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

Quinoa-Tabbouleh Salad:

Ingredients:

• 2 cups quinoa, rinsed
• 4 cups water
• 4 cups chopped fresh parsley
• 1 cup chopped fresh mint
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup diced red onion
• Juice of 2-3 lemons
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a saucepan, bring water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine cooked quinoa, parsley, mint, cucumber, tomato, and red onion.
3. Dress the salad with lemon juice, olive oil, salt, and pepper. Toss well to combine.
4. Chill until ready to serve.

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Total Time: 35 minutes 

Serving:

1. Arrange the Roasted Red Pepper Hummus, Fried Calamari with Chickpeas, and Quinoa-Tabbouleh Salad on a platter.
2. Serve with additional lemon wedges.