The Absolute Best Homemade Humus With Mustard Greens And Lebni Recipe

Name: The Absolute Best Homemade Humus With Mustard Greens And Lebni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil for sauteing; 3 cloves garlic, smashed; A large pinch crushed red pepper flakes; 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed; 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons; Kosher salt to taste; 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again; 1/2 cup of any stock you have (I used homemade vegetable stock); 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped; 1 raw large garlic clove, chopped; 1 cup of Lebni + 2-3 teaspoons of Sesame oil; A small bunch of cilantro or parsley, coarsely chopped; Zest and juice of a medium lemon; Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle

Servings: persons

Olive oil for sauteing
3 cloves garlic, smashed
A large pinch crushed red pepper flakes
1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed
1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons
Kosher salt to taste
1 (15oz) can organic Chickpeas, drained, well rinsed and drained again
1/2 cup of any stock you have (I used homemade vegetable stock)
2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped
1 raw large garlic clove, chopped
1 cup of Lebni + 2-3 teaspoons of Sesame oil
A small bunch of cilantro or parsley, coarsely chopped
Zest and juice of a medium lemon
Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle

1
Coat a large saute pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside.
2
Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices.
3
Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed.
4
Turn on the food processor; add half of each: the humus mixture, Lebni, Sesame oil and lemon juice to the food processor and process, until it is coarsely pureed.
5
Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed.
6
Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good Extra-Virgin olive oil. Enjoy.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil for sauteing, 3 cloves garlic, smashed, A large pinch crushed red pepper flakes, 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed, and more.

Yes, The Absolute Best Homemade Humus With Mustard Greens And Lebni falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Absolute Best Homemade Humus With Mustard Greens And Lebni

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