Blend for 1-2 minutes. Cook cauliflower florets in water until softened then drain the water. Alternatively, you can also roast cauliflower in the oven to give it a smoky flavor. Add …
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This dish brings together two delicious Middle Eastern dishes: falafel and fattoush. Fattoush, a Middle Eastern dish, is essentially a bread salad. With all of the flavors of a classic …
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Hummus is made from ground up chickpeas. And a ½ cup serving of chickpeas contains about seven grams protein, 22.5 grams carbohydrates (6 grams fiber), and 2 grams …
4 tablespoons tahini, ½ teaspoon sea salt, ¼ teaspoon cumin, 2 cloves garlic, Juice from 1 lemon Allow the cauliflower hummus to cool then serve with any or all of the …
2 days ago · Chickpea hummus is a Middle Eastern sauce made from cooked chickpeas, tahini, lemon juice, extra virgin olive oil, salt and garlic. A very easy and fast dish but at the same …
1 day ago · To make the pumpkin hummus, toss pumpkin in olive oil. Bake for 30 mins until cooked through. Place pumpkin and the rest of the hummus ingredients into food processor …
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Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt. Makes about 1 and half cups. Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
Ingredients 1 1 (16-ounce) can of chickpeas 2 1/4 cup liquid from the can of chickpeas 3 3 to 5 tablespoons lemon juice, depending on taste 4 1 1/2 tablespoons tahini 5 2 cloves garlic, peeled and crushed 6 1/2 teaspoon salt 7 2 tablespoons olive oil 8 Handful of fresh parsley leaves, optional garnish More ...
Ingredients 1 3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas. See recipe notes for... 2 1 to 2 garlic cloves, minced 3 3 to 4 ice cubes 4 ⅓ cup ( 79 grams) tahini paste 5 ½ tsp kosher salt 6 Juice of 1 lemon 7 Hot water (if needed) 8 Early Harvest Greek extra virgin olive oil 9 Sumac More ...
Add 1/4 cup of the reserved liquid from the chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth. Place in a serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1 to 2 tablespoons) of olive oil in the well.