Type what you have

Ingredients

• ✓ garlic
• salt
• vegetable oil
• lemon

Instructions

1. 1 Crush garlic in a mortar and pestle with a generous pinch of salt until smooth. Mix in oil as needed, a teaspoon at a time, until mixture is emulsified. Stir in the lemon juice.

By Sahaj108

Ingredients

• ✓ garlic
• chickpea
• lemon juice
• tahini
• red pepper

Instructions

1. 1 Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.

By BEACHVOGEL

Ingredients

• ✓ garlic
• yogurt
• salt
• dill
• parsley
• cream cheese
• mint leaf

Instructions

1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Ingredients

• ✓ garlic
• turnip
• beet
• white vinegar
• water
• sugar
• salt

Instructions

1. 1 Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Divide turnips, beet, and garlic between the hot, sterilized jars.
3. 3 Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.
4. 4 Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.

By Oh Tri Goodness

Ingredients

• ✓ garlic
• chickpea
• lemon juice
• tahini
• salt
• olive oil
• black pepper

Instructions

1. 1 Chop garlic in a blender.
2. 2 Pour chickpeas into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to taste; blend until creamy and well mixed.
3. 3 Transfer mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved chickpeas.

By ROYHOBBS

Ingredients

• ✓ garlic
• olive oil
• chickpea
• tahini
• lemon juice
• cumin
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon olive oil; wrap in foil.
3. 3 Roast in the preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool, 5 to 10 minutes.
4. 4 Squeeze roasted garlic out of the peels into a food processor. Add garbanzo beans, tahini, lemon juice, cumin, salt, and remaining 1 tablespoon olive oil. Process until very creamy.

By Mary

Ingredients

• ✓ garlic
• chickpea
• lemon
• tahini
• water
• olive oil
• salt

Instructions

1. 1 Combine chickpeas, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.

By melissa west

Ingredients

• ✓ garlic
• rosemary
• chickpea
• olive oil
• balsamic vinegar
• water
• salt
• pepper

Instructions

1. 1 Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
2. 2 With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

By Hannah

Ingredients

• ✓ garlic
• chickpea
• tahini
• salt
• lemon
• water
• paprika

Instructions

1. 1 Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
2. 2 Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
3. 3 Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

By EMILKALIL

Ingredients

• ✓ garlic
• basil
• lemon juice
• olive oil
• chickpea
• white bean
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
2. 2 Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.

By John Mitzewich

Ingredients

• ✓ garlic
• chickpea
• tahini
• lemon juice
• red pepper
• basil
• salt
• pepper

Instructions

1. 1 Combine chickpeas, tahini, lemon juice, and garlic in the bowl of a food processor; pulse until blended. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper.
2. 2 Transfer hummus to a small bowl, cover, and chill until ready to serve.

By MARBALET

Ingredients

• ✓ garlic
• eggplant
• lemon juice
• tahini
• sesame seed
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
3. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
4. 4 Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush until completely chilled before serving.

By Tali

Ingredients

• ✓ garlic
• chickpea
• soy sauce
• olive oil
• lemon juice
• tahini
• wasabi powder
• black pepper

Instructions

1. 1 Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
2. 2 Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
3. 3 Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
4. 4 Cover bowl with plastic wrap and refrigerate at least 1 hour.

By Major Tommy

Ingredients

• ✓ garlic
• eggplant
• kosher salt
• lemon
• tahini
• olive oil
• greek yogurt
• cayenne pepper
• mint
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ garlic
• chickpea
• tahini
• lemon juice
• salt
• olive oil
• paprika
• parsley

Instructions

1. 1 Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. 2 Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

By RC2STEP

Ingredients

• ✓ garlic
• cumin
• cauliflower
• all-purpose flour
• egg
• cumin
• tomato paste
• salt
• milk
• vegetable oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Ingredients

• ✓ garlic
• chickpea
• tahini
• lemon juice
• lemon zest
• flat leaf parsley
• green onion
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.

By Maryellen

Ingredients

• ✓ garlic
• chickpea
• tahini
• olive oil
• lemon juice
• water
• cumin
• paprika
• parsley

Instructions

1. 1 Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

By Reman9981

Ingredients

• ✓ garlic
• ground beef
• carrot
• onion
• green onion
• green chile pepper
• tomato paste
• seasoning salt
• flour
• water
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ garlic
• chickpea
• baking soda
• olive oil
• tahini
• lemon juice
• cumin
• salt
• olive oil

Instructions

1. 1 Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
2. 2 Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin, and salt.
3. 3 Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

By Simone

Ingredients

• ✓ garlic
• chickpea
• olive oil
• peanut butter
• lemon juice
• sesame oil
• cumin
• onion powder
• salt
• green onion

Instructions

1. 1 Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
2. 2 Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
3. 3 Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.

By Sonya Sargent

Ingredients

• ✓ garlic
• eggplant
• lemon juice
• tahini
• cumin
• red chile powder
• olive oil
• yogurt
• salt
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71

Ingredients

• ✓ garlic
• tahini
• olive oil
• lemon juice
• cayenne pepper
• cumin
• salt
• sesame oil
• hot pepper sauce
• chickpea
• water

Instructions

1. 1 Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

By Uncle Richard

Ingredients

• ✓ garlic
• lemon juice
• tahini
• salt
• chickpea
• olive oil
• sun-dried tomato
• oil
• basil
• olive oil
• paprika

Instructions

1. 1 Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
2. 2 Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

By MARKCOSENZA

Ingredients

• ✓ garlic
• chickpea
• soybean
• bay leaf
• onion
• vegetable broth
• water
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ garlic
• olive oil
• walnut
• breadcrumb
• red bell pepper
• lemon juice
• pomegranate molasses
• salt
• paprika
• aleppo pepper flakes
• cumin
• cayenne pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
2. 2 Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 3 Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
4. 4 Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
5. 5 Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

By John Mitzewich

Ingredients

• ✓ garlic
• white sugar
• yeast
• water
• salt
• olive oil
• whole wheat flour
• spinach
• onion
• lemon juice
• basil
• mint
• garlic salt

Instructions

1. 1 In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
2. 2 Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
3. 3 Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
4. 4 Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

By MissChefBaker

Ingredients

• ✓ garlic
• baguette

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, 5 to 10 minutes.
3. 3 Rub garlic halves on warm bread.

By MNJCARTER

Ingredients

• ✓ garlic
• radish
• cream cheese

Instructions

1. 1 Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

By Kris Frame Bethune

Ingredients

• ✓ garlic
• brie cheese
• red pepper jelly

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut Brie cheese wheel in half lengthwise, creating 2 thinner wheels. Spread garlic on cut-side bottom wheel; top with 1 1/2 teaspoons red pepper jelly. Place top Brie cheese wheel on top, cut-side down. Spread remaining 1 tablespoon red pepper jelly on top Brie cheese; place in a round casserole dish.
3. 3 Bake in the preheated oven until rind begins to soften, about 15 minutes.

By NANCYMAC1