rioche, and the Black Bean Hummus on the other slice. Be
ote: The key to this hummus recipe is to just soak the
For Israeli tahini, see my recipe for Michael's Israeli Tahina
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.
Rinse chickpeas with cold water.
Put in pan and cover with water; boil for a few minutes until soft and drain.
Put chickpeas, tahini, garlic, lemon juice and salt in a blender and blend until smooth.
You can put homos in a shallow dish and serve with wedges of flat bread.
You can sprinkle red pepper and cumin over top, if desired.
Combine tahini, olive oil, and lemon juice in a jar; stir to combine. Add water gradually to thin the mixture. Add 1 tablespoon plus 1 teaspoon tamari, sesame oil, 1 tablespoon plus 1 teaspoon agave nectar, parsley, cilantro, salt, paprika, and garlic powder. Stir until everything is well combined.
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
rocessor, puree together chick peas, tahini, lemon juice, water, oil, cumin
or the liquid in this recipe. They 'muddy' the flavour of
In a medium bowl, mash the garbanzo beans to your desired texture with a potato masher. A fork would also work.
Add lemon juice, tahini, sesame oil, and ricotta. Mix well.
Combine garlic, spices, and vegetables with hummus mixture (you may want a bit more or less of each of these depending on your tastes).
Add black and red pepper to taste.
Serve with pita and fresh vegetables. This is a great veggie dip!
ood processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon
food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry
op evenly.
Add the tahini, lemon juice, garlic,& roasted red
f hummus place 2 cups softened peas, garlic, lemon juice, and tahini
emaining roasted vegetables for another recipe, such as on a pizza
Blend all the ingredients in food processor. Place on a serving plate and poor a little bit of olive oil on the top and sprinkle some paprika, place olives for decoration and it's ready to serve with Pita bread or veggies.
Note: If you like your hummus chunky, blend in for less time and add less water, if you like it creamier, add some more water to reach desired consistency.