For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http://www.geniuskitchen.
For the hummus dressing, place the chickpeas in
ggplant; pat dry.
For the hummus, process 1/4 cup hot
For the beans: Rinse beans and
ook all sides.
For dipping sauce: mix hummus, yogurt and salt
For the hummus, boil, steam or microwave sweet
o serving bowl. Let stand for 5 minutes. Sprinkle with remaining
For the hummus:
Combine the chickpeas and
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.
Mix all the ingredients for the hummus in a bowl. Puree the hummus mixture in batches if needed in a food processor until very smooth. Taste and season with Salt.
ecial equipment: Pizza screen.
For the dough:
Mix the
t a time, until the hummus reaches a consistency of your
br>Place all the ingredients for the hummus in a food processor
Preheat oven to 400 degrees F.
Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
Remove the lavash and add the topping.
Place back into the oven to just warm through.
Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
Remove the \"pizza\" and serve along with the hummus.
Enjoy!
For the dressing: Mix all ingredients together and chill.
Pour over a salad of iceberg lettuce, tomato, cucumbers and red onion.
Sprinkle 1 teaspoon of black pepper over salad before adding dressing.
Toss to mix well.
Top with crumbled Feta Cheese.
For the Hummus: Puree all ingredients in blender or food processor.
Add additional chick pea juice if necessary to make a smooth consistency.
Spread pita pocket with hummus and fill with salad.
o pureed chickpeas.
Transfer hummus to a shallow bowl, and
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
Drain & place artichokes in a food processor with the butter & milk & process until smooth.
To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
Serve the brushetta with the artichoke hummus.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all