Name: Middle Eastern Dips
Ingredients: 1 pound cooked chick peas, drained, liquid reserved; 1 tablespoon roasted garlic; 1/4 cup extra virgin olive oil; 1/2 cup lemon juice, or more to taste; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 3 tablespoons tahini paste, or more to taste; Salt and pepper; Brunoise red onion; Roasted pine nuts; Parsley; Extra virgin olive oil; Lemon juice; Pita Bread; 1 pound dried fava beans, soaked overnight and skins removed; 2 1/2 quarts water; 6 cloves of garlic, pealed; 2 teaspoons ground cumin; 1/2 cup extra virgin olive oil; Sliced green onions and diced red peppers, for garnish

Directions

Combine all ingredients for hummus in a large food processor or electric mixer and puree. Add a little of the reserved chick pea liquid to smooth out. Adjust seasoning as needed. Press hummus through a large sieve. Garnish and serve with bread.

BESSERA-DRIED FAVA BEAN SPREAD:

Combine all ingredients and bring to a boil. Reduce heat to simmer and continue to stir to prevent scorching on the bottom. Simmer until all liquid is gone and spread is smooth. Season with salt and pepper. Garnish with sliced green onions, diced red peppers and the extra virgin olive oil. Serve in a bowl with bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mina Newman, Executive Chef, Layla Restaurant

On Tonight

Middle Eastern Dips

Hummus:

For garnish:

BESSERA-DRIED FAVA BEAN SPREAD:

BESSERA-DRIED FAVA BEAN SPREAD: