Recipes
Hummus
2 cloves garlic—roughly
chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned
chickpeas (garbanzo beans)
—rinsed and drained
½ cup tahini
1 teaspoon sea salt
Place all ingredients in a
food processor or blender
and process until smooth,
scraping the sides
occasionally.
Variations: If you like a
spicier hummus, add a
small red chili (chopped) or
a pinch of cayenne pepper,
or try a little cumin for a
more exotic variation.
Tip: Prepare extra quantities
of hummus—it can be
refrigerated, covered, for up
to 1 week and frozen for up
to 3 months.
2 cloves garlic—roughly
chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned
chickpeas (garbanzo beans)
—rinsed and drained
½ cup tahini
1 teaspoon sea salt
Place all ingredients in a
food processor or blender
and process until smooth,
scraping the sides
occasionally.
Variations: If you like a
spicier hummus, add a
small red chili (chopped) or
a pinch of cayenne pepper,
or try a little cumin for a
more exotic variation.
Tip: Prepare extra quantities
of hummus—it can be
refrigerated, covered, for up
to 1 week and frozen for up
to 3 months.
Tzaziki
2 cups plain full fat yogurt
(high-quality, without gums
and thickeners)
2 teaspoons pureed very
fresh garlic
1 teaspoon sea salt
2 cucumbers, peeled, seeded
and grated on large holes of
grater
1/2 teaspoon freshly ground
black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a
cheesecloth-lined strainer to
remove some of its water. In
a bowl, combine the yogurt,
garlic and 1/2 teaspoon salt.
Sprinkle the remaining 1/2
teaspoon salt over the grated
cucumber and drain, 10 to15
minutes, to extract excess
water. Add drained
cucumber to yogurt, along
with pepper, and mix well.
Cover and refrigerate until
chilled, about 1 hour.
Drizzle with olive oil and
garnish with mint leaves.
2 cups plain full fat yogurt
(high-quality, without gums
and thickeners)
2 teaspoons pureed very
fresh garlic
1 teaspoon sea salt
2 cucumbers, peeled, seeded
and grated on large holes of
grater
1/2 teaspoon freshly ground
black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a
cheesecloth-lined strainer to
remove some of its water. In
a bowl, combine the yogurt,
garlic and 1/2 teaspoon salt.
Sprinkle the remaining 1/2
teaspoon salt over the grated
cucumber and drain, 10 to15
minutes, to extract excess
water. Add drained
cucumber to yogurt, along
with pepper, and mix well.
Cover and refrigerate until
chilled, about 1 hour.
Drizzle with olive oil and
garnish with mint leaves.
Tabouli
6 oz. bulgur wheat
1 c. water
3/4 c. lemon juice
6 med. tomatoes
1 1/2 c. chopped green
onions
1 1/2 c. diced green
pepper
3/4 c. parsley
3 tbsp. olive oil
1 1/2 tsp. salt
1/8 tsp. ground coriander
1/8 tsp. cumin
1/4 tsp. pepper
24 leaves Romaine lettuce
In large bowl combine
bulgur wheat, water and
lemon juice; cover and
refrigerate until all liquid
is absorbed, about one
hour. Add remaining
ingredients, except lettuce
to wheat mixture and stir
to combine; line serving
dish with lettuce leaves
and spoon tabouli over
lettuce.
6 oz. bulgur wheat
1 c. water
3/4 c. lemon juice
6 med. tomatoes
1 1/2 c. chopped green
onions
1 1/2 c. diced green
pepper
3/4 c. parsley
3 tbsp. olive oil
1 1/2 tsp. salt
1/8 tsp. ground coriander
1/8 tsp. cumin
1/4 tsp. pepper
24 leaves Romaine lettuce
In large bowl combine
bulgur wheat, water and
lemon juice; cover and
refrigerate until all liquid
is absorbed, about one
hour. Add remaining
ingredients, except lettuce
to wheat mixture and stir
to combine; line serving
dish with lettuce leaves
and spoon tabouli over
lettuce.
 | |  | |  | |  | |  | |  | |  | |  | |  | |  |