Classic Hummus

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1 can of garbanzo beans (15.5oz)

1/2 cup water

3 tbsp. tahini paste

2 tbsp. fresh lemon juice

2 tbsp. olive oil

3 garlic cloves

1/4 teaspoon salt

Combine all ingredients into a food processor or blender and blend until smooth. This hummus really shouldn’t be eaten until it has been left in the fridge for 24 hours. Once it has had time to hang out in the fridge, the garlic flavor mellows out  and the olive oil flavor is a bit more pronounced. I add some water to my hummus because I just feel like it is way too thick otherwise. Once refrigerated, the hummus will thicken a bit. If you are not a fan of garlic, reduce the amount of cloves to one. Also, if you have never purchased tahini before, most grocery stores carry it and it should be next to the peanut butter. I first constructed this recipe a handful of weeks ago and since then I have been making it in double batches for Gar and I. I’m usually dipping at least one carrot or pita chip in my quart-sized container of hummus each day.

Tahini Yogurt Sauce

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For those that don’t know, tahini is a paste made from sesame seeds and it’s good (I know its hard but try to hold back your admiration for that incredibly informative description of tahini). I picked up my tahini at a health food grocery store and it was next to the peanut butter oddly enough… or maybe it’s not odd I don’t know. I wanted to make a tahini sauce for some falafels that I was frying up.

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Tomato Cucumber Relish

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This relish is so good, just combine the ingredients and it’s ready to go. I absolutely loved the oregano in this dish. Also, the lemon juice, olive oil, and juice from the tomato and cucumber combine to make a super juice that is incredible. I made it to accompany falafels and tahini sauce in a pita pocket. Gar was craving falafels that day. I went on my food network app to find a recipe for a tahini sauce and saw this relish recipe with a chicken shawarma recipe from Jeff Mauro. The recipe also called for fresh chopped parsley but I didn’t feel like having the mouth-feel of the little leafy bits so I left that out, although I’m sure the relish would taste great with the parsley. I saved some of the relish to use on chicken shawarma wraps. I could eat this relish with so many things, I’m thinking at one point I’ll put it on a burger with some feta cheese.

½ of a large english cucumber, chopped
½ of a small red onion, chopped
2 roma tomatoes, chopped
2 large garlic cloves, grated
2 tablespoons of good olive oil
1 lemon, juiced
2 teaspoons apple cider vinegar
1 teaspoon dried oregano