2 large tomatoes
2 Persian (small) cucumbers
1 small yellow/purple onion
30 ml ( 2 tablespoons) chopped parsley/mint leaves
60 ml (1/4 cup) olive oil
Freshly squeezed lemon juice from 1 lemon
Salt and pepper to taste
1. Finely dice tomatoes, cucumbers and onion and
place in a medium size bowl. Add chopped parsley/
2. Just before serving, add oil, lemon, salt and pepper.
Toss to mix well.
1 can of organic chickpeas/garbanzo beans, drained
240 ml (1 cup) pure tahini paste
75 ml ( 5 tablespoons) freshly squeezed lemon juice
1 clove garlic
1.25 ml (1/4 teaspoon) salt, or as needed
2 ml (1/3 teaspoon) cumin, or as needed
Extra-virgin olive oil, for drizzling
Finely chopped parsley, optional
Pita bread, for serving
1. Place chickpeas, tahini, lemon juice, and garlic in a
food processor. Add 120 ml (½ cup) cold water and
blend until smooth. Adjust seasonings as needed.
2. Before serving, spread few tablespoons hummus
on a plate and drizzle with some olive oil. If desired,
sprinkle with paprika and chopped parsley . Serve
with pita bread.