rioche, and the Black Bean Hummus on the other slice. Be
ote: The key to this hummus recipe is to just soak the
ulse to chop. Add the tahini and lemon juice and process
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.
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.
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.
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.
ogether, add a little extra tahini and cornflour. Pat into the
ood processor, add 3 tablespoons Tahini, 2 tablespoons Lemon or lime
ith the garlic, olive oil, tahini paste, lemon juice, cumin; vary
ruly light, smooth, and creamy hummus, you must peel the chickpeas
For Israeli tahini, see my recipe for Michael's Israeli Tahina
rocessor, puree together chick peas, tahini, lemon juice, water, oil, cumin
or the liquid in this recipe. They 'muddy' the flavour of
ood processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon
etained garbanzo liquid until the hummus is a smooth, thick texture
se water to thin the hummus.) Process until smooth and creamy
food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry
op evenly.
Add the tahini, lemon juice, garlic,& roasted red
b>no skins remain.
Transfer chickpeas to a food processor. Add tahini