Lebanese Batata Maqlieh Recipe By Tasty

LEBANESE BATATA MAQLIEH RECIPE BY TASTY

Steps:

• Make the garlic sauce: Add the garlic and salt to a food processor and process until completely smooth, scraping down the sides of the bowl as needed.
• With the processor running, slowly pour in ½ cup (120 ml) of olive oil and continue to process until smooth and creamy. The mixture should begin to thicken as the oil emulsifies with the garlic.
• Pour in 2 tablespoons of lemon juice, while continuing to process, so that the lemon juice incorporates completely and the mixture does not separate.
• Add the remaining olive oil and 2 tablespoons lemon juice and process until very smooth. Transfer the sauce to a small bowl.
• Serve the fries with the garlic sauce and sprinkle with parsley.
• Enjoy!

BLACK POWER HUMMUS BY TANYA FIELDS RECIPE BY TASTY

Steps:

• In a food processor or blender, combine the lemon juice and tahini. Blend together. With the processor running, pour in ½ cup (120 ml) olive oil and blend for another minute, scraping down sides of the processor halfway through.
• Add the chickpeas, salt, cumin, and cayenne and blend for about 30-60 seconds, then scrape down the sides again. Add the black beans, sesame oil, and garlic and blend again, adding water 1 tablespoon at a time as needed while the processor is running until the hummus is smooth and the chickpeas and black beans are completely broken down. You may have some dark specks from the black bean skins. Season with more salt to taste.
• Transfer to a bowl and use the back of a spoon to create a well in the center. Pour in the remaining tablespoon of olive oil. Serve with your favorite whole wheat or gluten-free crackers, pita, or veggies.
• Enjoy!

SIMPLE MAYONNAISE RECIPE BY TASTY

Steps:

• In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.
• With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you've added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.
• Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.
• Enjoy!