rocessor, puree together chick peas, tahini, lemon juice, water, oil, cumin
ruly light, smooth, and creamy hummus, you must peel the chickpeas
Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.
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 Hummus:Mix all ingredients together in a food processor.
Put Corn Salsa on top, Cover, then chill until ready to serve.
Corn Salsa: Put all ingredients into a medium-large sauce pan.
Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.
Put on top of finished Hummus.
Put chickpeas in food processor and add broth, tahini and lemon juice to taste. Blend until smooth. Add salt if needed. Add garlic and pulse to mix.
Spoon hummus into wide, shallow serving dish. Sprinkle with parsley and drizzle with olive oil. Serve with pita chips.
Place the chickpeas and lemon juice in a food processor and process until smooth.
Add the tahini, harissa, garlic, parsley, and salt.
Drizzle water in while processing until the desired consistency is achieved.
Process until smooth and well blended.
Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
Serve chilled or at room temperature.
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.
Wash chickpeas well.
Cover with the water and soak for 12 hours or overnight.
Put on to boil in the water in which they were soaked.
Boil gently for 2 hours.
Add 1 teaspoon salt and cook until very tender, about 3 hours in all.
Drain and serve some of the cooking liquid and 1 tablespoon of the peas.
Place first 6 ingredients in a blender, adding drained bean liquid to come just below the level of the beans.
Puree to an almost smooth, thick paste.
If a thinner consistency is desired, add more liquid.
Taste for seasoning and correct, if necessary. Place in a shallow platter and cover with 2 tablespoons olive oil. Garnish with whole beans and parsley.
n a 375 degree oven for about 40 minutes. Tops should
Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped.
Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth.
With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.
Place garlic in food processor; mince finely.
Add drained chickpeas and process 1 minute; scrape sides of processor.
Add paprika, 2 tablespoons olive oil, lemon juice and tahini. Continue processing.
Add reserved juice through feed tube while processing until mixture is the consistency of pancake batter. Add salt and pepper.
Pour onto serving plate.
Drizzle with remaining olive oil.
Top with parsley and a sprinkle of paprika. Serve as an appetizer with pita bread.
Makes about 2 to 3 cups.
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.
Soak the chickpeas overnight in cold water after checking for small stones and blemished peas.
Wash and rinse several times. Put in pot with 6 cups water and cook on high.
When they are easily mashed between two fingers, they're done.
For the Salad:
Preheat oven
ith olive oil and bake for 25, or until browned and
For the beans: Rinse beans and
combine the beans, roasted shallot, tahini, lemon zest and juice, salt
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.