I love to take traditional recipes and change them up a little bit. This is what I did with some traditional Greek dishes. None of these dishes are hard to make and they are all fast recipes. The cheesecake takes some time in the oven, but that’s a make-ahead dish since you want it to chill in the fridge. Opa!
Drain garbanzo beans, reserving liquid. Place beans in processor with tahini, 4 TB olive oil, 1 tsp minced garlic, 1/4 tsp cayenne, 1/8 tsp smoked paprika, 2 TB chopped parsley, add 1 – 2 tsp of sea salt to taste. Buzz until it’s a thick paste. Add reserved garbanzo liquid until a smooth, spreading consistency. Garnish with regular paprika and olive oil. Serve with pita wedges.
Preheat oven to 450 degrees F. Take out lamb chops and let warm up at room temperature for a few minutes. Salt and pepper each rack and drizzle with some olive oil. Roast for ten minutes on a sheet pan. While they are roasting, add two slices of bread and 1/4 cup chopped parsley to a food processor. Buzz until you have parsley bread crumbs. When the rack has roasted the first ten minutes, take it out, brush with Dijon mustard and the wide side. Add bread crumb mixture over the Dijon. Roast another ten minutes. Allow to cool for five minutes.