Tunisian Style Hummus Recipes

Steps:

• Rinse and drain garbanzo beans.
• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tsp water at a time.

Steps:

• Peel and chop apples and vegetables very fine.
• Mix dressing and pour over salad.
• Let stand at least 2 hours before serving.

Steps:

• Bring chickpeas and 4 cups water to a boil in a 4-qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, approximately 1-1 1/2 hours.
• Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth.
• Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.
• Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.

Steps:

• Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
• Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
• In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
• Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
• Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
• Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
• Add garnishes as desired.

Steps:

• Drain 3/4 of the liquid in the cans of beans. Put the beans, cheese, olive oil, garlic and lemon juice in a food processor. Puree.
• Add cayenne powder, paprika and ground black pepper as desired. Check for salt. Puree again. I usually add at least 1/4 teaspoon cayenne so that it has some kick to it.
• Remove and let the flavors marry for at least 6-8 hours or overnight in the fridge.
• Take the dip out of the fridge around 2 hours before serving. I usually spoon it into a pie plate or onto a large plate. Smooth the top of the hummus with the back of a spoon or use a knife.
• About 30 minutes before serving, garnish the hummus. First I spread prepared pesto sauce on top. You can spread it all over, in an outer circle pattern, spread it on half the hummus, or however you wish.
• Sprinkle at least 1/2 cup toasted pine nuts on top, or place in the center, or in whatever design you desire.
• Sliver around 1/4 of a roasted red bell pepper and arrange in a design of your own choosing.
• Arrange sliced olives around the edge of the plate.
• All of these garnishes are optional, but the pesto sauce and the toasted pine nuts taste especially good with this.
• Good served with pita chips or as a sandwich spread.