Place garlic in food processor; mince finely.
Add drained chickpeas and process 1 minute; scrape sides of processor.
Add paprika, 2 tablespoons olive oil, lemon juice and tahini. Continue processing.
Add reserved juice through feed tube while processing until mixture is the consistency of pancake batter. Add salt and pepper.
Pour onto serving plate.
Drizzle with remaining olive oil.
Top with parsley and a sprinkle of paprika. Serve as an appetizer with pita bread.
Makes about 2 to 3 cups.
the cumin, cloves, paprika and a pinch of pepper. Spoon
Mix together garlic, salt, black pepper, and tahini until smooth.
Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.
ushrooms with olive oil and sprinkle with salt and pepper to taste
hick peas, tahini, lemon juice, water, oil, cumin and salt until smooth
dium-high heat; reduce heat and simmer gently, skimming foam occasionally
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.
To make the hummus: Mash the chickpeas in a bowl with the garlic, tahini, lime juice, yogurt, and salt and pepper to taste. Transfer to a serving bowl, sprinkle with sesame seeds and garnish with chopped black olives, if you like.
To make the salsa: Mix the tomato, onion, olive oil, red pepper and vinegar, then season to taste.
Spread the pita bread strips with hummus or salsa then arrange the cheese and cherry tomatoes on top. Sprinkle with chives.
wl. Cover with cold water and place in the refrigerator.
In a food processor, combine chickpeas, lemon juice and 2 tbsp water. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
Spoon hummus into a serving bowl. Make a slight indentation in center then fill with olive oil. Sprinkle with paprika. Serve with pita bread.
rge bowl, whisk together honey and olive oil. If your honey
In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic and cumin. Process until smooth. Season. Transfer to a serving bowl and sprinkle with extra cumin.
Brush lamb chops with oil. Cook over high heat for 1-2 mins per side, or until cooked to your liking. Serve with hummus and flatbread.
Prepare the Hummus: Boil the chickpeas till cooked,
r the beans: Rinse beans and pick over.
place in
an oven-proof skillet and set them to cook in
For the hummus, boil, steam or microwave sweet
b>hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and
ce after about 40 seconds and fry the other side.
urs.
Drain garbanzo beans and transfer to a large
Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.