Chickpea Appetizer Hummus Habb Recipes

Steps:

• Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
• Just before serving, garnish with mint.

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

Steps:

• Melt butter in a saucepan and saute the onions until they begin to brown.
• Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
• Stir in remaining ingredients and bring to a boil.
• Cook over medium heat for about 20 minutes or until the rice is cooked.