Type what you have

Ingredients

• ✓ lemon juice
• pomegranate juice
• white sugar

Instructions

1. 1 Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

By flying chef

Ingredients

• ✓ lemon juice
• garlic
• salt
• canola oil

Instructions

1. 1 Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
2. 2 Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
3. 3 Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

By FrackFamily5 CACT

Ingredients

• ✓ lemon juice
• black bean
• basil
• garlic powder

Instructions

1. 1 Process black beans, lemon juice, basil, and garlic powder together in a food processor until thick.

By thepurplebaker

Ingredients

• ✓ lemon juice
• garlic
• salt
• vegetable oil
• olive oil

Instructions

1. 1 Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

By )

Ingredients

• ✓ lemon juice
• tahini
• garlic
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

Ingredients

• ✓ lemon juice
• russet potato
• garlic
• salt
• canola oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

By Jewels

Ingredients

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

Instructions

1. 1 In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

By Laura

Ingredients

• ✓ lemon juice
• chickpea
• garlic
• 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

• ✓ lemon juice
• yogurt
• tahini sauce
• garlic
• flat-leaf parsley
• salt

Instructions

1. 1 Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well.

By Reem Chavez

Ingredients

• ✓ lemon juice
• penne pasta
• olive oil
• garlic
• tomato
• green bell pepper
• fava bean
• onion
• halloumi cheese
• almond

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Ingredients

• ✓ lemon juice
• chicken breast
• za'atar seasoning
• olive oil
• garlic
• cooking spray
• salt

Instructions

1. 1 Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
2. 2 Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

By France Cevallos

Ingredients

• ✓ lemon juice
• pomegranate molasses
• white vinegar
• sumac
• salt
• black pepper
• cherry tomato
• arugula
• walnut

Instructions

1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Ingredients

• ✓ lemon juice
• chicken
• potato
• salt
• white pepper
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. 3 In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. 4 Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

By guyworldwide

Ingredients

• ✓ lemon juice
• ground beef
• salt
• black pepper
• water
• tahini
• mixed spice

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

Ingredients

• ✓ lemon juice
• cucumber
• tomato
• onion
• mint
• salt
• black pepper

Instructions

1. 1 Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

By Marianne

Ingredients

• ✓ lemon juice
• garlic
• chickpea
• 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

• ✓ lemon juice
• eggplant
• tahini
• sesame seed
• garlic
• 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

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

• ✓ lemon juice
• chickpea
• tahini
• garlic
• 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

• ✓ lemon juice
• water
• brown lentil
• swiss chard
• potato
• garlic
• salt
• olive oil

Instructions

1. 1 Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
2. 2 Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.
3. 3 Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.

By PatriciaS

Ingredients

• ✓ lemon juice
• basil
• garlic
• 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

• ✓ lemon juice
• garlic
• black pepper
• salt
• canola oil
• romaine lettuce
• cherry tomato
• red onion
• feta cheese

Instructions

1. 1 In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
2. 2 In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

By Leslie

Ingredients

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

• ✓ lemon juice
• yogurt
• cucumber
• garlic
• olive oil
• dill weed
• salt
• pepper

Instructions

1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
3. 3 Peel and mince garlic.
4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Ingredients

• ✓ lemon juice
• oil
• potato
• vegetable oil
• cilantro
• garlic
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ lemon juice
• olive oil
• salt
• pepper
• red potato
• garlic
• butter
• dukkah
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ✓ lemon juice
• chickpea
• tahini
• salt
• garlic
• 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

• ✓ lemon juice
• vegetable oil
• water
• gelatin
• white sugar
• rose water
• red food coloring
• cornstarch

Instructions

1. 1 Grease an 8-inch square pan with vegetable oil.
2. 2 Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
3. 3 Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
4. 4 Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
5. 5 Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
6. 6 Cut gelled mixture into 1-inch squares. Dust with cornstarch.

By twoellis

Ingredients

• ✓ lemon juice
• olive oil
• onion
• brown lentil
• garlic
• spinach
• mint
• salt

Instructions

1. 1 Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
2. 2 Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

By MissGleasonSanchezApostolides

Ingredients

• ✓ lemon juice
• chicken breast
• greek yogurt
• garlic
• cinnamon
• oregano
• salt
• nutmeg
• clove

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills