Hummus

Source: Hari Dev

  • 4 cups cooked chickpeas

  • 1/2 cup chopped sweet onion

  • 6 TBL tahini paste

  • 10 TBL lemon juice (or other vinegar)

  • 1/2 cup olive oil

  • 1 TBL minced garlic

  • 1/2 cup juice of Kalamata olives (optional)

  • Bragg's or salt to taste

  1. Saute onion and garlic until soft.

  2. In a food processor combine the onion, garlic, chickpeas, lemon juice, olive oil, and olive juice. Begin blending.

  3. While blending, slowly add the tahini paste.

  4. Blend until smooth and creamy, adjust for salt content (or Bragg's).

  5. Flavors will improve after sitting for a few hours.

18 views

Recent Posts

See All

Chickpea Fritters with Tikka Sauce (serves 4)

Served December 2, 2007. Source: "The New Vegetarian Cookbook" by Nadine Abensur. For the Fritters 1 cup dried chickpeas soaked overnight (do not cook) 2 cups cooked chickpeas 2 TBL tikka sauce (see

Chole - Spicy Chickpeas (Serves 4-6)

Served November 18, 2007. Source: "Caliente Cafe - Vegetarian Recipes from New Mexico" by Catherine Williamson. 2 TBL olive oil 2 large tomatoes, chopped 1 large yellow onion, chopped 2 tsp lime juic

Walnut Balls - Substitute for meat balls

Preheat oven to 350 degrees. Grind in a food processor in order: 1 cup walnuts (or raw, unsalted sunflower seeds) 3/4 cup minced onion 1 big clove of garlic, peeled 1 stalk celery, without leaves Comb

Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue Suite 514

Chicago, IL 60605

312-922-4699

info@shaktakaur.com

  • Black Facebook Icon
  • LinkedIn - White Circle
  • White Twitter Icon
  • Black Instagram Icon

©2020 by Shakta Kaur

Privacy Policy