Hummus to dip veggies

Ingredients

• 2 cups garbanzo beans, drained (canned works but cooked dry beans taste better)
• 1/3 cup roasted sesame tahini
• 2 tbs lemon juice
• 1 teaspoon saLT
• 1/4 tsp cumin
• 2 cloves garlic, halved
• 2 tablespoons olive oil
• 1 pinch paprika

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt, cumin and garlic in a blender or food processor. Blend until smooth. Add water as needed to get the consistency needed.  Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Roasted Kohlrabi from Allrecipes.com

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.