Mix all ingredients together and chop in food processor.
If too thick, add a little more lemon juice.
Excellent Arabic dish. This recipe will serve 4 people.
Preheat grill and oil grates. Combine oil and lemon juice in a medium bowl. Add lamb and toss to coat. Thread onto skewers.
To make the hummus, combine chickpeas, garlic, tahini, lemon juice and 1/2 cup water in a food processor. Process until smooth. Cover and chill until required.
To make the za'atar, combine sumac, sesame seeds and dried herbs in a small bowl. Spread out over a baking tray.
Roll kebabs in za'atar until coated all over. Grill kebabs until cooked to your liking. Serve on lavash with hummus, parsley and yogurt.
Blend all the ingredients in food processor. Place on a serving plate and poor a little bit of olive oil on the top and sprinkle some paprika, place olives for decoration and it's ready to serve with Pita bread or veggies.
Note: If you like your hummus chunky, blend in for less time and add less water, if you like it creamier, add some more water to reach desired consistency.
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
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.
Combine garlic and drained chickpeas (reserve liquid) in food processor.
Add olive oil, lemon juice, tahini paste and paprika. Process until mixture is smooth.
Beat in sufficient liquid from chickpeas until consistency of sour cream.
Add salt and pepper to taste.
Serve with pita wedges, crackers or fresh vegetable \"dippers\".
Add the peas to a pan of boiling water and simmer for 3 minutes.
Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
Season with sea salt and black pepper according to taste.
Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
Place Kalamata olives and green olives in a food processor; pulse until minced.
Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined; cover and refrigerate, at least 2 hour or preferably overnight.
In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency.
In a large bowl, crush garlic and salt together.
Add drained chickpeas, lemon (squeezed) and tahini sauce.
Mix with blender/hand blender or mixer until smooth.
Serve with Lebanese bread/pita chips.
Place the garbanzo beans, tahini, lemon juice, garlic, salt, and red peppers in the bowl of a food processor. Add 2 tablespoons of the reserved juice from the garbanzo beans. Pulse until the mixture is smooth, scraping the sides and blade to mix completely. Cover, and refrigerate until ready to use.
In a food processor, combine garbanzo beans, tahini paste, lemon juice and yogurt.
Blend until smooth.
Add green onion, cumino, garlic and salt.
Blend.
Refrigerate several hours to blend flavors.
Spread over a plate.
Drizzle olive oil over the top.
Garnish with mint.
Peel and chop the garlic.
Squeeze the juice from the lemons. Put everything, except the paprika, into a blender and blend it until smooth.
Add a little water if you need to.
Pour onto a dish and sprinkle with the paprika.
Serve as a dip with pita pockets.
Saute the garlic cloves in olive oil until golden brown. (This eliminates the garlic \"kick\" that a lot of people find offensive, and the flavor of roasted garlic adds a warm taste to the hummus.).
Add the chickpeas to a food processor or blender and blend until smooth.
Add all of the other ingredients. Adjust the seasonings to taste.
Serve with raw vegetable crudites, crackers, or toasted pita points.
arbanzo bean water until the hummus is as creamy as desired
eanwhile, for the dressing, whisk hummus and lemon juice in a
Place cucumber, onion, tomato and olives in bowl.
Stir in olive oil, garlic press and seasoning mix.
Gently stir in feta cheese.
Hummus dip: Whisk sour cream and hummus.
Serve in separate bowls and serve with pita chips.
ll the ingredients for the hummus in a food processor and
Spread hummus in pie dish.
Layer vegetables on top of hummus.
Sprinkle cheese on top.
Chill for one hour.
Serve with crackers.
Combine hummus and cumin, spread on the bottom of a 9 inch pie dish.
Top with a layer of tomatoes, seasoned with garlic salt.
Add the cucumbers and sprinkle with pepper.
Add a layer of feta topped with olives, then parsley.