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Roasted Beetroot and Garlic Hummus
Lunch Middle Eastern

Roasted Beetroot and Garlic Hummus

5.0

Prep
15 min
Cook
39 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
  3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
  4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
  5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
  6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

By Elizabeth

Chicken Shawarma
Lunch Middle Eastern

Chicken Shawarma

4.3

Prep
10 min
Cook
40 min
Total
290 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
  3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  6. 6 Remove chicken from the dish, and cut into slices.
  7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Beet Hummus
Lunch

Beet Hummus

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
  2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager

Savory TMT Sandwich Filling
Lunch

Savory TMT Sandwich Filling

4.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Grilled Tofu Sandwich
Lunch

Grilled Tofu Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the broiler of your oven.
  2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
  3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Cashew Nut Cheese
Lunch

Cashew Nut Cheese

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

By mollymariephoto

Decadent Hummus
Lunch

Decadent Hummus

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.

By Karra Showen

Easy Creamy Hummus
Lunch American

Easy Creamy Hummus

2.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
  2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Veggie and Cilantro Hummus Sandwiches
Lunch

Veggie and Cilantro Hummus Sandwiches

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
  2. 2 Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
  3. 3 Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.

By The Messy Cook

Savory Pumpkin Hummus
Lunch American

Savory Pumpkin Hummus

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
  3. 3 Add garbanzo beans and olive oil and pulse until smooth.
  4. 4 Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  5. 5 Fold pumpkin seeds into hummus; garnish with paprika.

By Georgia J Llewellyn

Hummus Pancake with Mediterranean Spice Mix
Lunch Mediterranean

Hummus Pancake with Mediterranean Spice Mix

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
  2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
  4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
  5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Thai Noodle Salad
Lunch Thai

Thai Noodle Salad

4.6

Prep
60 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Fast and Easy Israeli Tahini Cookies
Dessert Middle Eastern

Fast and Easy Israeli Tahini Cookies

4.6

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
  2. 2 Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
  3. 3 Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By Nuriti

Tahini Butter Cookies
Dessert Middle Eastern

Tahini Butter Cookies

4.2

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
  3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Raw Hummus
Appetizer Middle Eastern

Raw Hummus

4.1

Prep
15 min
Cook
5 min
Total
20 min

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

Kafta (Meat Fingers) with Tahini
Dinner Middle Eastern

Kafta (Meat Fingers) with Tahini

2.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
  3. 3 Bake in the preheated oven until starting to brown, about 7 minutes.
  4. 4 Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
  5. 5 Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Carol

Easy Roasted Red Pepper Hummus
Appetizer Middle Eastern

Easy Roasted Red Pepper Hummus

4.4

Prep
15 min
Cook
Total
15 min

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

Real Hummus
Appetizer Middle Eastern

Real Hummus

4.6

Prep
15 min
Cook
Total
15 min

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

Authentic Kicked-Up Syrian Hummus
Appetizer Middle Eastern

Authentic Kicked-Up Syrian Hummus

4.7

Prep
15 min
Cook
10 min
Total
30 min

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

Baba Ghanoush
Appetizer Middle Eastern

Baba Ghanoush

4.6

Prep
15 min
Cook
40 min
Total
60 min

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

Fava Beans in Tahini Sauce
Side Dish Middle Eastern

Fava Beans in Tahini Sauce

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
  2. 2 Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

By MYSTICALRIVER