ulse to chop. Add the tahini and lemon juice and process
rioche, and the Black Bean Hummus on the other slice. Be
ote: The key to this hummus recipe is to just soak the
.
Add Tahini and blend again, when finished the Hummus should be
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water).
If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend). If serving immediately, put hummus in serving bowl with olive oil and paprika on top.
For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
To make the hummus, combine chickpeas, tahini, yogurt, garlic and lemon juice in a blender and blitz until almost smooth. With the motor running, slowly drizzle in olive oil until fully incorporated and smooth. Season to taste. Transfer to a serving bowl and drizzle with reserved oil.
For sweet onions, toss together onions, lemon juice and a little salt. Set aside, stirring occasionally.
To assemble pitas, spread hummus over pitas. Top with spinach, tomatoes and chicken. Add onions and drizzle with olive oil. Sprinkle with sumac.
In food processor, combine all tahini ingredients; blend until smooth. Add dip ingredients; blend until smooth.
Refrigerate 1 hour to blend flavors; store in refrigerator.
Serve with pita bread or tortilla chips.
irections for sauce:
This recipe makes enough sauce for about
ood processor, add 3 tablespoons Tahini, 2 tablespoons Lemon or lime
he chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add
ith the garlic, olive oil, tahini paste, lemon juice, cumin; vary
nd cool.
For the Tahini: Place sesame seeds and sesame
For Israeli tahini, see my recipe for Michael's Israeli Tahina
ruly light, smooth, and creamy hummus, you must peel the chickpeas
rocessor, puree together chick peas, tahini, lemon juice, water, oil, cumin
nd water.
Stir the tahini very well. In a small
or the liquid in this recipe. They 'muddy' the flavour of