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.
rocessor, puree together chick peas, tahini, lemon juice, water, oil, cumin
uly light, smooth, and creamy hummus, you must peel the chickpeas
aste. Add more water for a thinner hummus. Stir in garlic. (Make
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.
Drain the chickpeas, reserving 1/2 cup liquid.
Squeeze the juice from the lemon.
Mince the garlic.
Puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth.
Chop the onion and tomato and toss with parsley.
Put the hummus on a plate and arrange the relish next to it.
Drizzle the hummus with additional olive oil if you like.
aucepan of boiling water; boil for 2 mins or until just
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.
roof dish and wrap snugly with foil (or maybe you have
ntil combined. Add breadcrumbs; season with salt and freshly ground black
In food processor, mince garlic.
Add all other ingredients (except the garnish!) and process until smooth, about 1 to 2 minutes.
Garnish with optional items.
ixing bowl and toss. Season with salt and pepper to taste
eeds and carrots and sautee for some minutes. Add peas and
Dredge fish with salt and flour.
Fry in hot oil until brown on both sides.
Serve with Tahini Sauce.
Garnish with parsley and lemon.
Grease a baking sheet lightly with 1 tablespoon olive oil.
repared tray. Season and roast for 45 mins, or until tender
For the hummus, add chickpeas, cilantro, lemon juice, tahini and garlic to a food processor. Pulse to form a paste. With motor running, add oil in a thin, steady stream. Keep running until smooth. Season to taste.
Heat a frying pan on medium. Add seeds and cook 2-3 mins, shaking pan occasionally, until seeds are popped and lightly toasted.
Transfer hummus to a shallow serving dish and sprinkle with seeds. Garnish with extra cilantro leaves and serve with sliced vegetables.
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.
n a large saucepan along with smashed garlic, chile, and bay
eans. Rub skins off beans with fingers and discard. This is