1For Hummus: Process chickpeas, tahini, olive oil, lemon juice, garlic clove, and salt until smooth.
2For Hummus: Process chickpeas, tahini, olive oil, lemon juice, garlic clove, and salt until smooth.
3For Hummus: Process chickpeas, tahini, olive oil, lemon juice, garlic clove, and salt until smooth.
4For Toum: In a food processor, pulse peeled garlic cloves and salt until finely minced.
5For Toum: In a food processor, pulse peeled garlic cloves and salt until finely minced.
6For Toum: In a food processor, pulse peeled garlic cloves and salt until finely minced.
7For Toum: Add a little neutral oil and process until creamy.
8For Toum: Add a little neutral oil and process until creamy.
9For Toum: Add a little neutral oil and process until creamy.
10For Toum: Slowly alternate adding oil and lemon juice while processing until the mixture is thick, white, and fluffy.
11For Toum: Slowly alternate adding oil and lemon juice while processing until the mixture is thick, white, and fluffy.
12For Toum: Slowly alternate adding oil and lemon juice while processing until the mixture is thick, white, and fluffy.
13For Muhammara: Process roasted red bell peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses or maple syrup, garlic clove, lemon juice, red pepper flakes, cumin, and black pepper into a thick, spreadable dip.
14For Muhammara: Process roasted red bell peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses or maple syrup, garlic clove, lemon juice, red pepper flakes, cumin, and black pepper into a thick, spreadable dip.
15For Muhammara: Process roasted red bell peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses or maple syrup, garlic clove, lemon juice, red pepper flakes, cumin, and black pepper into a thick, spreadable dip.
16For Ají Criollo: Process ajis or hot peppers, chopped green onion, cilantro, water, garlic cloves, lime or lemon juice, and salt until everything is in very small bits, not fully smooth.
17For Ají Criollo: Process ajis or hot peppers, chopped green onion, cilantro, water, garlic cloves, lime or lemon juice, and salt until everything is in very small bits, not fully smooth.
18For Ají Criollo: Process ajis or hot peppers, chopped green onion, cilantro, water, garlic cloves, lime or lemon juice, and salt until everything is in very small bits, not fully smooth.
19For Tzatziki: Mix finely grated and squeezed cucumber, Greek style yogurt, lemon juice, olive oil, grated garlic clove, salt, dill, and mint together.
20For Tzatziki: Mix finely grated and squeezed cucumber, Greek style yogurt, lemon juice, olive oil, grated garlic clove, salt, dill, and mint together.
21For Tzatziki: Mix finely grated and squeezed cucumber, Greek style yogurt, lemon juice, olive oil, grated garlic clove, salt, dill, and mint together.
22For Tzatziki: Chill before serving.
23For Tzatziki: Chill before serving.
24For Tzatziki: Chill before serving.
Ingredients
1 can (15 oz) chickpeas, drained
1 can (15 oz) chickpeas, drained
1 can (15 oz) chickpeas, drained
0.33 cup tahini
0.33 cup tahini
0.33 cup tahini
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp lemon juice
2 tbsp lemon juice
1 garlic clove (small)
1 garlic clove (small)
1 garlic clove (small)
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 cup garlic cloves, peeled
1 cup garlic cloves, peeled
1 cup garlic cloves, peeled
2 tsp salt
2 tsp salt
2 tsp salt
3 cups neutral oil
3 cups neutral oil
3 cups neutral oil
0.5 cup lemon juice
0.5 cup lemon juice
0.5 cup lemon juice
2 roasted red bell peppers
2 roasted red bell peppers
2 roasted red bell peppers
0.5 cup breadcrumbs
0.5 cup breadcrumbs
0.5 cup breadcrumbs
0.5 cup walnuts
0.5 cup walnuts
0.5 cup walnuts
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
1.5 tbsp pomegranate molasses or maple syrup
1.5 tbsp pomegranate molasses or maple syrup
1.5 tbsp pomegranate molasses or maple syrup
1 garlic clove
1 garlic clove
1 garlic clove
1 tsp lemon juice
1 tsp lemon juice
1 tsp lemon juice
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
0.5 tsp cumin
0.5 tsp cumin
0.5 tsp cumin
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
4 ajis or hot peppers
4 ajis or hot peppers
4 ajis or hot peppers
3 tbsp chopped green onion (the white part only)
3 tbsp chopped green onion (the white part only)
3 tbsp chopped green onion (the white part only)
0.5 bunch cilantro
0.5 bunch cilantro
0.5 bunch cilantro
0.5 cup water
0.5 cup water
0.5 cup water
2 garlic cloves
2 garlic cloves
2 garlic cloves
0.5 lime or lemon, juiced
0.5 lime or lemon, juiced
0.5 lime or lemon, juiced
salt
salt
salt
0.5 cucumber, finely grated, water squeezed out
0.5 cucumber, finely grated, water squeezed out
0.5 cucumber, finely grated, water squeezed out
1 cup Greek style yogurt
1 cup Greek style yogurt
1 cup Greek style yogurt
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
0.5 tbsp olive oil
0.5 tbsp olive oil
0.5 tbsp olive oil
1 garlic clove, grated
1 garlic clove, grated
1 garlic clove, grated
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
1 tbsp dill
1 tbsp dill
1 tbsp dill
1 tbsp mint (optional)
1 tbsp mint (optional)
1 tbsp mint (optional)
Equipment
food processorbagbowl
Tips
For hummus, feel free to add paprika, cumin, or other spices to taste.
For toum, don’t stress exact amounts, just keep going until it looks right and tastes good.
For Aji Criollo, process until everything is in very small bits, not fully smooth.