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.
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.
Drain the chickpeas but save the liquid.
Put the chickpeas, 2 tablespoons packing liquid, lemon juice, garlic and salt in food processor and puree.
Add a small amount of additional packing liquid to facilitate blending together.
Add the sesame tahini and blend it into the chickpea mixture.
Serve with pita bread or raw vegetables.
Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
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