1 can chickpeas, drained, reserve juice
1 c basil, chopped
1/2 lemon, juiced

2 medium eggplants
1/2 c parsley, chopped
2 clove garlic
1 t salt
1/2 t pepper
1/4 t cinnamon
2 T vinegar
1 T lemon juice
1 T dry mint

1 1/2 c yogurt
1 cucumber
1 T fresh dill or 1 t dill weed, dried
salt and pepper

1 bag sprouted bean mix (1 3/4 cup)
2 to 3 lemons, juiced
2 to 3 garlic cloves
1 to 2 T tamari soy sauce
1/4 to 1/2 cup fresh organic carrot juice

3 c plain yogurt
12 fresh mint leaves
2 cloves garlic, peeled
salt, to taste
3 cucumbers, peeled and thinly sliced

1 large eggplant, unpeeled, about 1 lb
1 large clove garlic, peeled and crushed
2 T tahini (sesame paste)
juice of 1/2 lemon, or to taste
salt, to taste
1 garnishes
3 T olive oil
1 pita bread, cut into wedges
1 parsley, chopped

1 package prepared strudel dough or puff pastry
sesame seeds (optional)
1 c cheddar cheese, grated
1 c white salty cheese, grated
fetta or salty goat cheese
1 egg
1 egg yolk and, beaten
1 T water (to brush on top)

1 c chickpeas
3 large garlic cloves, chopped
1/4 c lemon juice
3 T olive oil or
2 T olive oil and
1 T chili flavored olive oil
3 T sesame tahini
1/4 c plain low-fat yogurt
1/2 t cumin
4 sun-dried tomatoes in oil
1 roughly, chopped
1/4 c fresh cilantro, finely chopped
salt
1 dash cayenne pepper
some finely fresh, chopped cilantro
2 1/2 c cooked chickpeas (1 cup dried), drained (reserve some of the liquid) or 1 15-ounce can, drained (reserve some of the liquid)

1 c mashed/pureed chickpeas
2 T tahini
4 to 5 cloves garlic, chopped, crushed
1 lemon juice, to taste

3/4 c bulargeur
1/2 c chickpeas, cooked
1 lb ground lamb, lean
1/2 c bread crumbs
1 large egg, slightly, beaten
1/4 c fresh lemon juice
1 clove garlic, Crushed
1 1/2 t coriander, ground
1 t cumin, ground
1/2 t salt
1/4 t white pepper
1/4 c parsley, (or mint), chopped (or mix)
3 T virgin olive oil
1 sprig fresh mint, for garnish
salad leaves, for garnish
1/3 c plain low fat yogurt