rioche, and the Black Bean Hummus on the other slice. Be
ote: The key to this hummus recipe is to just soak the
iscard them.
Place the garlic and salt in a food
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.
f the ingredients except the garlic in the bowl of a
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.
Combine olives, hummus, lemon juice, garlic, green onions and parsley in a medium bowl. Season to taste with Tabasco sauce.
Serve with thinly sliced baguette. Garnish with sprouts.
In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended.
Place in a bowl; sprinkle with basil if desired. Serve with pita chips and/or veggies.
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.
Drop garlic in proscessor bowl while machine is running.
Process until minced.
Add chickpeas, olive oil, tahini, salt, cumin and 4 tablespoons lemon juice.
Process until smooth. Mixture should be thick enough to hold up the crackers and broccoli. If it is too thick, add the extra lemon juice.
Spread in a 8x8 pyrex or similar sized dish.
Line the sides with pretzels to make a fence around the perimeter as well as a walkway. Add the broccoli and parsley to look like trees and bushes. Place the crackers to look like tombstones.
Preheat oven to 400\u00b0. In medium bowl, combine garlic mushroom soup mix, mayonnaise and cheese; set aside. On baking sheet, arrange chicken. Evenly top chicken with soup mixture, then evenly sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink. Makes 4 servings.
In medium bowl, combine garlic mushroom mix with oil.
Add chicken and toss to coat.
Grill or broil until chicken is no longer pink.
Makes 4 servings.
Results guaranteed.
Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Spoon ...
add approximately 6 cloves of garlic (you can add more or
ocessor, finely chop the garlic cloves. While processor is
ruly light, smooth, and creamy hummus, you must peel the chickpeas
b>recipe. They 'muddy' the flavour of the end result.
Put garlic
se water to thin the hummus.) Process until smooth and creamy
lend the Hummas with the garlic, olive oil, tahini paste, lemon
br>For dipping sauce: mix hummus, yogurt and salt together in