To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.
A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.