Appetizer

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

pita bread, cut into cubes and toasted • cooked chickpeas (about 510 grams) • plain yogurt (about 480 grams) • tahini (about 60 ml) • garlic, minced • Salt to taste • pine nuts (about 30 grams) • clarified butter or ghee (about 30 grams) • For garnish: • Pomegranate seeds • Parsley • red chili powder

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

rice (about 400 grams) • ground beef (about 200 grams) • tomato paste • zucchini or squash • eggplants • green bell peppers • tomato • onions • Grape • Salt and black pepper • citric acid (or juice of 1 lemon) • Oil •

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

ground beef (about 500 grams) • washed and soaked rice (about 600 grams) • large onion, finely chopped • garlic, minced • Finely chopped parsley • Finely chopped dill, washed • Salt • Spices to taste • Cumin • little lemon juice • Oil • Tomato paste, •

short-grain rice or Anbar rice (about 600 grams) • ground beef (about 500 grams) • onions, finely chopped • tomatoes, finely chopped • parsley, chopped • dill, chopped • garlic, minced • tomato paste (about 240 ml) • corn oil (about 120 ml) • Juice of 3 bitter oranges or lemons • pomegranate molasses • tamarind paste •

fatty ground lamb (about 500 grams) • Lamb pieces with bone, for the bottom of the pot • fava beans or sliced peeled potatoes for the bottom of the pot (about 150 grams) • Vegetables of your choice (I used): • eggplants • zucchini • onion • tomatoes • red bell pepper • Swiss chard leaves • cabbage leaves • green peppers or hot peppers, as desired •

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

chickpeas • hummus or musabaha (creamy chickpea dip) • Juice of 2 lemons • garlic cloves • tahini (about 60 ml) • Cumin • Sumac • Salt • little water • pita bread, cut into pieces • little clarified butter or ghee • Pomegranate seeds for garnish

Cooked chickpeas • smooth hummus • garlic • plain yogurt (about 60 ml) • tahini (about 45 ml) • Lemon juice, salt, cumin • pita bread (or to taste) • Chickpea broth • Clarified butter (ghee)

cooked chickpeas (about 600 grams) • plain yogurt (about 240 grams) • tahini • toasted pita bread • clarified butter or ghee • Cumin / 1 lemon • tomato • Chopped parsley

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

cooked chickpeas (about 340 grams) • plain yogurt (about 240 grams) • tahini (about 60 grams) • garlic, minced • Juice of 1 lemon • garlic, peeled • ground cumin • sumac • dried thyme • olive oil • Salt to taste • For garnish: chopped parsley, red bell pepper, olive oil, dried thyme