rioche, and the Black Bean Hummus on the other slice. Be
For the hummus, process the chickpeas, tahini, oil, lemon juice, garlic and cumin in a food processor until smooth. Season to taste.
Preheat cast iron griddle pan on medium-high heat. Brush the lamb chops with oil and cook for 1-2 mins each side or until cooked to desired doneness. Serve with the hummus (sprinkled with additional cumin), the Lebanese bread and salad of choice.
ita bread, hummus and tabuleh.
*For the Lebanese 7 spice blend
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
ntil very smooth. Thin the hummus to the desired consistency with
f cooking. (over night is best).
drain the water from
Whisk lemon juice, minced garlic, thyme, paprika, cumin,curry powder, sugar, mint and cayenne pepper/chilli powder in a small bowl.
Place chicken in 13x9x2-inch glass baking dish. Pour marinade over;turn chicken to coat.
Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
Spray large heavy based frying pan with non-stick oil and stirfry chicken until cooked.
Serve on Lebanese bread with hummus tabouli and salad.
he refrigerator to get the best taste out of the chicken
Combine lamb, lemon juice, pepper, spices and garlic in a large bowl. Heat oil in a large frying pan over high heat. Cook lamb for 3 mins per side, or until cooked to your liking.
Sprinkle hummus with extra paprika and cumin. Sprinkle mint over orange slices. Serve lamb with orange slices and hummus.
*Sold at Lebanese store at 155 Northampton Street.
Split pita breads through the middle and carefully open them out.
Mix sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavor. (Mixing in a jar or bowl will also suffice.).
Stir in the olive oil.
Spread the mixture over the cut slices of pita.
Grill until golden brown and crisp.
Break into pieces and serve with baba ganoush, guacamole, hummus, etc.
ompletely smooth.
Transfer the hummus to a small bowl. Drag
Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste.
Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower.
Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design.
Best if left in the refrigerator over night for spices to blend.
To make tabbouleh, cover bulgur with boiling water and stand for 10 mins. Drain and rinse with cold water. Drain again. Wrap in a clean tea towel and wring out to dry.
Place bulgur in a bowl with tomato, shallots, parsley, mint, olive oil and lemon juice. Season to taste and toss to combine.
Preheat grill or grill pan on high. Sprinkle lamb with sumac and cook for 2-3 mins each side. Set aside to rest for 5 mins, then thinly slice.
Arrange lamb and pitta bread on a platter and serve with tabbouleh and hummus.
In a food processor, combine chickpeas, lemon juice, garlic and fennel. Process until combined. Add 1/2 cup warm water and process until smooth. Transfer to a serving bowl.
Preheat grill. Lightly coat pork with oil. Grill for 5 mins per side, or until cooked to your liking. Cover and let rest for 5 mins.
Meanwhile, combine radishes, cucumbers and parsley in a medium bowl. Serve pork with salad and fennel hummus.
Preheat oven to 400\u00b0F. Place lamb on a rack in a roasting pan. Combine oil, oregano and garlic then brush over lamb. Roast for 1 hour, or until cooked to your liking. Let rest, loosely covered with foil, then thinly slice.
Meanwhile, combine tomatoes, cucumber, onion, cheese, arugula, parsley and olives. Season.
Spread hummus over flatbread. Top with lamb then salad. Wrap and serve.
ave now made a half recipe of this sauce using my
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
Heat pita until warm.
Smear with hummus then pile on the tabouli and peppers.
Fold and enjoy.
ote: The key to this hummus recipe is to just soak the