Makes 2 cups
1 15 oz can chickpeas
1/3 cup sesame tahini (available at Middle Eastern grocery stores – choose MidEast or Tarazi brands)
4-5 Tbsp lemon juice
2 cloves garlic
1/2 tsp salt
olive oil for drizzling
paprika and chopped parsley for garnish
Drain chickpeas, reserving the chickpea liquid. Place in a food processor with the sesame tahini, lemon juice, garlic and salt. Process until smooth, adding reserved chickpea liquid, a tablespoon at a time to achieve a smooth consistency. Spread on a plate and drizzle with olive oil. Sprinkle with paprika and chopped parsley. Serve with pita chips and assorted fresh vegetables for dipping.
Variations: Add to processor and pulse when hummus is almost smooth.
1. 1/2 cup roasted red peppers OR
2. 1 diced jalapeno and 1/3 cup cilantro
Makes 6-8 servings
2 lb boneless chicken breasts, cut into 1" cubes
1/2 cup olive oil
1/2 cup lemon juice
2 cloves garlic, crushed
1/2 large onion, diced
2 Tbsp chopped fresh oregano or 2 tsp dried oregano
2 Tbsp chopped fresh basil or 2 tsp dried basil
2 Tbsp chopped fresh parsley
2 tsp salt
1 tsp pepper
Place chicken cubes in a sealable gallon bag. Place remaining ingredients in a bowl and whisk together thoroughly. Pour over chicken cubes, seal bag and refrigerate for 1-2 hours or overnight. Turn bag occasionally to redistribute marinade. Remove chicken from marinade, skewer and grill until cooked through. Do not overcook.
Makes 6 cups
1/2 cup fine or medium bulgur wheat
1/2 cup lemon juice
4 large bunches parsley (or parsley to equal 4 cups chopped)
2 medium tomatoes, diced
1 small cucumber, peeled and diced
1/2 cup diced onion, or 2-3 scallions chopped
1 tbsp dried mint or 1/4 cup chopped fresh mint
1 tsp salt
1/2 tsp ground pepper
1/4 cup extra virgin olive oil
Place bulgur in a large bowl and stir in lemon juice. Set aside while preparing vegetables so bulgur will absorb the lemon juice.
Remove stems from parsley and rinse thoroughly. Roll in a towel and press to remove most of the moisture (dry parsley is easier to chop). Finely chop the parsley with a large sharp knife. A processor can be used for this step if the blade is very sharp. Chop in small batches, pulse rapidly and do not over-process.
Transfer parsley to the bowl with the soaked bulgur and add the remaining ingredients. Toss to mix. Refrigerate for one hour or up to 3 hours before serving.