½ can of chickpeas ¼ cup Al-Rabih tahini ½ Tbsp lemon juice ½ Tbsp Maille Dijon Originale Mustard 1 clove garlic 1 tsp turmeric ¼ tsp salt 1 Tbsp Alwazir olive oil
Make With
Preparation
In a small bowl whisk together chickpeas, tahini and olive oil, and add to food processor.
Then add the Maille Dijon Originale, turmeric, garlic, lemon juice, water and salt. Process until smooth.
Place into serving dish, add a splash of olive oil over the top.
Garnish with a little paprika, toasted pine nuts, or chopped fresh parsley (optional).
2 tablespoons Maille Old Style mustard 2 ripe avocados A pinch of cayenne Salt and pepper, to taste A squeeze of lemon juice 1 tablespoon Al Wazir Olive Oil 1 tablespoon Al Rabih Tahini
Make With
Serve With
Preparation
Blend together all ingredients in a food processor.
Taste and adjust consistency.
Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.
For the honey dijon hummus: 1 can chickpeas(15 oz/ 425 g) 1 garlic clove 3 tablespoons Al Rabih Tahini 3 tablespoons Al Wazir Olive Oil 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon paprika 4 ice cubes 2 tablespoons Maille Honey Dijon Toasted pine nuts (optional)
For the toasted zaatar pita chips: 2 big pita breads 2 tablespoons zaatar Oil to brush on the breads
Make With
Preparation
Drain the beans from the can and give it a good wash. Then, soak them in warm water. Little by little, take the beans in your hand and rub them with a towel so the skin peels off of the beans. This process will take some time, but will make your hummus creamy.
Add the garlic and Al Rabih Tahini in the blender and blend until it looks smooth. Keep scraping from the side as you blend.
Pour Al Wazir Olive Oil and blend it again to form a smooth consistency.
Drop the peeled chickpeas and lemon juice. Blend for 1 minute, scraping from the sides when needed.
Then, drop the ice cubes, salt and lemon juice and blend for 4 minutes, again scraping from the sides when needed.
The texture should be smooth by now. Finally, add the Maille Honey Dijon and blend again to mix everything.
Pour the hummus in a serving bowl and swirl it with the back of the spoon to create a charming swirl effect. Pour some Al Wazir Olive Oil on top, sprinkle some paprika, a little bit more of the Maille Honey Dijon mustard and roasted pine nuts (if using).
For the toasted zaatar pita chips, preheat the oven to 350 F. Brush some oil on the pita bread and sprinkle the zaatar spice on top. Place it in a cookie sheet and bake it for 7 to 10 minutes on the middle rack of the oven. Once done, let it cool down a bit. Then, slice it and serve with the hummus.
125g Al Rabih Tahini 50g Panzani Tube 3 tbsp Lemon juice 2g Lemon zest 1g Crushed garlic Sprinkle of salt Sprinkle of white pepper 100ml Iced cold water Spinkle cumin Basil , Chopped
Make With
Preparation
Put all the ingredients in a bowl and whisk continuously .
Add a sprinkle of salt, white pepper, cumin and stir.
Serve the sauce with your preferred panzani pasta.
2 cups canned chickpeas, drained 1 1/2 teaspoons salt 1/3 cup Al Rabih tahini (sesame paste) 1/3 cup Al Wazir olive oil 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons cold water
Make With
Preparation
Put the chickpeas in the food processor.
Turn on the food processor.
Process until it’s minced.
Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
Taste, for seasoning, and serve chilled or at room temperature.