Drain and puree garbanzos.
Pound salt and garlic together into a smooth paste.
Add to garbanzos.
Mix with tahini.
Add lemon juice and salt to taste.
Place in a serving dish and sprinkle lightly with oil.
Garnish with chopped parsley.
Use as dip with crackers or vegetables.
ined with plastic wrap. Refrigerate for 1 hour.
For the tahini
ntil combined. Add breadcrumbs; season with salt and freshly ground black
Grease a baking sheet lightly with 1 tablespoon olive oil.
ixing bowl and toss. Season with salt and pepper to taste
Dredge fish with salt and flour.
Fry in hot oil until brown on both sides.
Serve with Tahini Sauce.
Garnish with parsley and lemon.
ut not mushy.
Season with tahini and salt to taste.
but judging from other recipes, my guess is a
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.
inutes of baking.
Serve with a simple green salad or
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.
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.
Process chickpeas, peppers, tahini, garlic, cumin and lemon juice in a food processor until almost smooth. With the motor running, slowly add oil and process until combined. Season. Transfer to a serving bowl, cover with plastic wrap and chill.
Meanwhile, preheat oven to 400\u00b0F. Spray both sides of pita bread with oil then sprinkle with spice mix. Cut each pita into 8 wedges, transfer to baking trays and bake for 10 mins or until golden and crisp. Let cool.
To serve, sprinkle cilantro over hummus. Serve with baked pita chips.
rioche, and the Black Bean Hummus on the other slice. Be
nd result.
Put garlic, tahini and salt in a blender
br>For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Fold pumpkin seeds into hummus; garnish with paprika.
Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside. Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.
Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
Cook lentil until tender about 20 minutes.
Drain-- Allow to drain well.
Add drained lentils to food processor along with tahini, lemon juice, spices, and garlic. Process until smooth.
Yum!