1 : cn Chick peas; liquid included
1 : Lemon; juice of
3 : Cloves garlic
1/4 : c Extra extra virgin olive
-oil; : -oil; about (use the best
-you : -you can get)
1/4 : c Tahini; about
Salt : Salt
1 : pn Ground cumin
3 : tb Pepper flakes of your choice
-or : -or a few de-seeded Habs or
-any : -any fresh pepper of your
-choosing; : -choosing; about
2 : c Dry chick peas
1 : lb Jar tahini
3 : Cloves garlic
1/4 : c Soy sauce; natural (tamari)
1 : Lemon
Onion : Onion
Water : Water from cooked beans
2 : ts Cumin; powdered (optional)
Paprika : Paprika for garnish
Parsley : Parsley for garnish
8 : oz Chick peas; soaked
5 : tb Tahini
4 : tb Lemon juice; or to taste
2 : tb Extra virgin olive oil
3 : Cloves garlic; minced
1/4 : ts Spanish paprika (hot)
1/2 : ts Salt
Black : Black pepper
2 : Cloves garlic; peeled
1 : cn (9-oz) garbanzo beans;
-drained; : -drained; reserve liquid
1/2 : c Tahini
6 : tb Lemon juice
1 : ts Salt
Pepper; : Pepper; to taste
Olive : Olive oil; for garnish
Paprika; : Paprika; for garnish
1 : cn (5-oz) chickpeas
2 : tb Lemon juice
1/4 : c Sesame seeds; toasted
1/4 : c Onion; chopped
3 : Cloves garlic; minced
2 : ts Olive oil
2 : ts Cumin; ground
1/4 : ts Cayenne pepper
1/2 : ts Salt
Parsley; : Parsley; chopped for garnish
1 : c Chickpeas -- dry
5 : c Water
6 : Bay leaves -- or so
3/4 : c Chopped onion
1 : Garlic clove
2/3 : c Tomato puree
2 : tb Lemon juice
3/4 : ts Ground cumin
1/4 : ts Paprika
1/8 : ts Cayenne
1/4 : ts Black pepper
3/4 : ts Salt
19 : oz Garbanzos***; (canned)
-drained : -drained
2 : Cloves garlic; up to 3
2 : Limes or lemons; juice of
1/4 : c Tehina; up to 1/3
1 : /2 ts Salt; or to taste
4 : tb Tahini; (sesame seed butter)
-(up : -(up to 5)
One : One lemon; (more or less to
-taste) : -taste) , juice of
1 : Or more cloves of garlic;
-(again : -(again to taste - I like
-LOTS : -LOTS at least 4 cloves)
1/2 : ts Salt; (again to taste)
1/4 : c Juice from canned garbanzo
-beans : -beans or from water they
-were : -were cooked in
1 : lb Can garanzo beans; drained
Ground : Ground cumin
Paprika; : Paprika; (or ground cayenne
-if : -if you prefer)
1 : lb Chick peas; soaked and
-cooked : -cooked
1 : lg -or-
2 : md Whole eggplants;
-roasted : -roasted at 350 for about 1
-hour; : -hour; peeled, roughly
-chopped : -chopped
1 : -(up to)
2 : Heads roasted garlic; roast
-with : -with the eggplant
1 : Lemon; juice of
Salt : Salt to taste
2 : cn Chickpeas or garbanzo beans
3 : Cloves garlic; ( to 4)
1/2 : c Tahini (sesame seed butter)
Juice : Juice of 1/2 lemon
2 : tb Tamari or strong soy sauce
1/2 : c Minced parsley
1 : cn Chickpeas, 5oz
2 : tb Lemon juice
1/4 : c Sesame seeds; toasted
1/4 : c Onion; chopped
3 : cl Garlic; minced
2 : ts Olive oil
2 : ts Cumin; ground
1/4 : ts Cayenne pepper
1/2 : ts Salt
Parsley; : Parsley; chopped for garnish
2 : c Dry chick peas
1 : lb Jar tahini
3 : Garlic cloves
1/4 : c Soy sauce, natural (tamari)
1 : Lemon
Onion : Onion
Water : Water from cooked beans
2 : ts Cumin, powdered (optional)
Paprika : Paprika for garnish
Parsley : Parsley for garnish
0: Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes
1: Add the remaining 3 tablespoons sugar, 2 cups bread flour, oil, and next 3 ingredients; stir with a wire whisk until smooth
2: Add 3-1/2 cups bread flour, stirring to form a soft dough
3: Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes)
4: Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands
5: Place dough in a large bowl coated with cooking spray, turning to coat top
6: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk
7: Punch dough down; turn out onto a lightly floured surface
8: Divide dough in half, and roll each portion into a 14 x 8-inch rectangle
9: Roll up the rectangles, starting with a short edge, pressing firmly to eliminate air pockets; pinch ends to seal
10: Place each roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray
11: Cover, and let dough rise 45 minutes or until doubled in bulk
12: Uncover dough, and bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped
13: Remove bread from pans; let cool on wire racks
14: Yield: 2 loaves, 18 servings per loaf
15: Per serving: 108 Calories; 2g Fat (21% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 60mg Sodium NOTES : Basic White Bread Variation: Omit anise and fennel seeds
16: Recipe by: Cooking Light, Nov/Dec 1994, page 140 Posted to MC-Recipe Digest V1 #432 by igor@digex
17: net on Jan 28, 1997
18: