Als

lasagna noodles • ground lamb or less (about 0.5 kg) • tomato paste • small onion, finely chopped • Mozzarella cheese • Salt to taste • Black pepper • Italian seasoning • bouillon cube • cooking oil • minced garlic • Béchamel sauce (see my page for recipe)

oranges • large or 2 medium carrots

tahini (about 240 grams) • cooked chickpeas, soaked and boiled (about 340 grams) • salt • Juice of 2 lemons • espresso cup of water, or as needed (about 2 ounces or 60 ml) • Sumac, for garnish

cooked chickpeas (about 200 grams) • peeled avocado • olive oil • tahini • lemon juice • peeled garlic clove • Salt and black pepper to taste • cumin • Chopped parsley for garnish

cooked chickpeas • tahini (more or less, depending on desired thickness) • Salt to taste • Juice of 1 1/2 lemons • Cumin • Olive oil

ready-made hummus • About 1/4 cup plain yogurt (about 60 ml) • About 2 tablespoons tahini (about 30 ml) • garlic cloves • Salt • Lemon juice • avocado • cooked beet (about 85 grams)

large cups cooked chickpeas (about 600 grams) • small container plain yogurt (about 5 ounces or 150 grams) • large cup tahini (about 4 ounces or 120 ml) • white vinegar (about 30 ml) • Juice of 1 large lemon • salt, or to taste • small clove garlic, minced • Orange color: 1 small carrot, chopped and boiled for 5 minutes • Green color: 1/2 large cup cooked green peas (about 2.5 ounces or 75 grams), boiled for 5 minutes • Green color: 5 leaves of mint, or use parsley, spinach, or avocado • Yellow color: 1 teaspoon turmeric or natural saffron (saffron is preferred) • Red color: 1 red bell pepper and 1 tablespoon red pepper paste (about 15 grams) •

cooked chickpeas (about 165 grams) • tahini • Juice of 1/2 lemon • salt • ice cube • cumin • sweet paprika • olive oil

cooked chickpeas with their cooking liquid (about 400 grams) • plain yogurt • small clove garlic, minced • salt • citric acid or any other souring agent • tahini

canned chickpeas (about 340 grams) • tahini (sesame paste) • garlic, minced • lemon juice • salt

(14 oz/400 grams) chickpeas, drained and rinsed • white vinegar • tahini (sesame paste) • ground black pepper • ground cumin • salt • garlic, minced • very cold water (60 ml)

Cooked chickpeas • tahini (about 120 ml) • peeled garlic cloves • salt • little water • Juice of half a lemon • Olive oil • Parsley for garnish • Sweet paprika

chickpeas (about 400 grams) • salt • lemon • cumin • baking soda • Water for boiling • tahini • garlic • Olive oil

chickpeas (about 200 grams) • water (about 60 ml) • vegetable oil (about 60 ml) • Salt to taste • Juice of 1 lemon • tahini • plain yogurt • garlic • baking soda • For topping: • olive oil (about 60 ml) • Dried red pepper flakes •

chickpeas • tahini • lemon juice • vinegar • Salt and pepper • avocados • parsley

cooked chickpeas • tahini • cold water • ice cubes • salt • lemon juice • cooked chickpeas • freshly grated beet • tahini • salt • lemon juice • cooked chickpeas •

cooked, mashed chickpeas (about 85 grams) • white tahini (about 120 grams) • plain yogurt (about 120 grams) • fresh lemon juice (about 45 ml) • Warm pita bread • ground cumin • water (about 60 ml) • Vinegar • olive oil (about 15 ml) • Salt • White pepper • For garnish: •

Cooked chickpeas, soaked and ready to use (I keep some in the freezer for convenience) • cooked chickpeas (about 330 grams) • tahini (about 120 grams) • Juice of 1 lemon 🍋 • Salt to taste • Add either cold water, plain yogurt, or drinkable yogurt as the liquid for the hummus • Amount of liquid added depends on your preferred hummus consistency • ground beef (about 100 grams) • oil • Salt and black pepper • Almonds or pine nuts, fried in either vegetable oil or olive oil • Sumac for garnish •

cooked chickpeas (about 330 grams) • large cooked and peeled beet

hummus • falafel • potato sticks (potato chips) • avocado • mixed greens with green leaf lettuce, white cabbage, and red cabbage • tomato and mint • tahini • dried mint • sumac • za'atar • sesame seeds • nigella seeds

onion • tomato • garlic • avocado • lemon juice (about 30 ml) • olive oil (about 30 ml) • hot pepper • cooked chickpeas (about 165 grams)

cooked chickpeas (about 330 grams) • cooked beet • avocado • Juice of 1 lemon • tahini (add more to taste) • Water • Salt

cooked chickpeas (about 1 kg) • Fried pita bread—use as much as you like • For the sauce: • musabaha (about 500 grams; or use extra cooked chickpeas blended with tahini and lemon juice) • plain yogurt (about 240 ml) • tahini (about 120 ml) • garlic, crushed • lemon juice (about 60 ml), salt, 1/2 cup chickpea cooking water (about 120 ml) • clarified butter or ghee (about 120 ml) • Nuts for garnish (like pine nuts or almonds), chopped parsley, diced tomato, spices

red lentils (about 200 grams) • fine bulgur (about 45 grams) • water (about 950 ml) • onion, finely chopped • garlic, minced • olive oil (about 45 ml) • tomato paste (about 30 grams) • Salt, to taste • ground black pepper • crushed red pepper flakes (hot) • ground cumin • dried mint

chickpeas • tahini • garlic • Juice of 1 lemon • salt • Olive oil • Chopped parsley and red bell pepper for garnish

chickpeas, drained and cooked • salt • water (about 120 ml) • tahini (about 120 ml) • Sumac and olive oil for garnish

small chicken breasts, cut into small pieces • Juice of 2 lemons • plain yogurt • Salt • Black pepper • Ground ginger • bouillon cube • Ground cardamom • onion, finely chopped • garlic cloves, minced • olive oil (60 ml) • For the hummus: •

cooked chickpeas with their cooking water (500 grams) • plain yogurt (about 1 quart, 1 kilogram) • garlic, finely minced • tahini or hummus • Salt to taste • pita breads, cut into cubes • ground cumin • clarified butter (ghee) • Optional: almonds or pine nuts, as desired • Paprika • Ground cumin • whole chickpeas

lemon • salt, to taste • garlic powder • chickpeas • tahini (liquid)

cooked chickpeas (about 330 grams) • Juice of 2 lemons • Salt to taste • tahini • cumin