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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

Wasabi and Soy Sauce Hummus
Appetizer Middle Eastern

Wasabi and Soy Sauce Hummus

4.3

Prep
15 min
Cook
Total
75 min

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

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

Fusion Hummus
Appetizer Middle Eastern

Fusion Hummus

4.3

Prep
15 min
Cook
Total
15 min

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

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

Creamy Israeli-Style Hummus
Appetizer Middle Eastern

Creamy Israeli-Style Hummus

5.0

Prep
10 min
Cook
Total
130 min

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

Authentic Middle Eastern Hummus (Chummus)
Appetizer Middle Eastern

Authentic Middle Eastern Hummus (Chummus)

4.4

Prep
20 min
Cook
120 min
Total
140 min

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

Chef John's Green Hummus
Appetizer Middle Eastern

Chef John's Green Hummus

4.4

Prep
10 min
Cook
Total
10 min

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

Sweet Potato Hummus
Appetizer Middle Eastern

Sweet Potato Hummus

4.5

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Poke holes all over sweet potatoes with a fork.
  3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Afghan Tomato Soup (Aush Goshti)
Middle Eastern

Afghan Tomato Soup (Aush Goshti)

4.3

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
  2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Hummus with a Kick
Appetizer Middle Eastern

Hummus with a Kick

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
  2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Hummus from Scratch
Appetizer Middle Eastern

Hummus from Scratch

3.8

Prep
15 min
Cook
60 min
Total
90 min

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

Easiest Falafel
Appetizer Middle Eastern

Easiest Falafel

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
  2. 2 Roll mixture into balls about the size of a golf ball; place on a plate.
  3. 3 Press into patties and coat in panko bread crumbs.
  4. 4 Heat about 1-inch olive oil in a skillet over medium heat.
  5. 5 Pan-fry patties until crispy, about 3 minutes on each side.

By jaclyncady

Chef John's Falafel
Lunch Middle Eastern

Chef John's Falafel

4.7

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
  4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
  6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Air Fried Falafel
Dinner Middle Eastern

Air Fried Falafel

5.0

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
  2. 2 Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
  3. 3 Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
  4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
  5. 5 Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

By Glenn6870

Savory Saffron Chicken Polow
Dinner Middle Eastern

Savory Saffron Chicken Polow

4.4

Prep
15 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
  2. 2 Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
  3. 3 Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.
  4. 4 Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.
  5. 5 Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.
  6. 6 Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.

By Mike

Sun-dried Tomato and Fennel Seed Hummus
Appetizer Middle Eastern

Sun-dried Tomato and Fennel Seed Hummus

3.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Authentic Falafels
Appetizer Middle Eastern

Authentic Falafels

4.4

Prep
30 min
Cook
10 min
Total
580 min

Instructions

  1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
  2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
  3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
  4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
  5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
  6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
  7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
  8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Middle Eastern Balela Salad
Lunch Middle Eastern

Middle Eastern Balela Salad

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
  2. 2 Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

By fredswife2

Air Fryer Falafel
Dinner Middle Eastern

Air Fryer Falafel

4.6

Prep
20 min
Cook
20 min
Total
1540 min

Instructions

  1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
  2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
  4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
  5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Balela Salad
Lunch Middle Eastern

Balela Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
  2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
  3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design