Recipes
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.
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