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Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
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Instructions
  1. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
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Sauces

Southwestern rub chicken

Southwestern rub chicken
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Southwestern rub chicken
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  1. Combine all ingredients in a small bowl, stirring well.
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Sauces

Chinese ginger garlic marinade

Chinese ginger garlic marinade
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Chinese ginger garlic marinade
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  1. Whisk all ingredients in a medium bowl until blended. (Can be prepared 1 day in advance. Cover and refrigerate.)
  2. Marinate beef or chicken in half of the five spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling.
  3. Remove beef or chicken from marinade; place marinade in a sauce pan and boil for 1 minute. Brushed boiled marinade over the beef or chicken while grilling and pass remaining half of marinade separately.
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Appetizers General Sauces

Mushroom Sauce

Mushroom Sauce
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Mushroom Sauce - Can be served with the Blinchikis Trying this recipe at home? Share your pics with us! Facebook, Twitter and Instagram @FederationCJA #jewishfoodproject
Mushroom Sauce
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Mushroom Sauce - Can be served with the Blinchikis Trying this recipe at home? Share your pics with us! Facebook, Twitter and Instagram @FederationCJA #jewishfoodproject
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  1. Wash mushrooms, dry them and break off stems. Cut into quarters.
  2. In a large frying pan over medium-high heat, melt the butter with the olive oil. Add all the mushrooms and sauté, stirring occasionally, until golden and beginning to brown, 5 to 6 minutes.
  3. Add the onion and garlic. Lower the heat and cover the pan, and continue cooking gently for about 10-15 minutes. Season with salt and pepper.
  4. Add sour cream, stir well and heat for a few minutes but do not let mixture come to a boil. Serve with blintzes.
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Dessert General Holidays Sauces

Sour Cherry Sauce

Sour Cherry Sauce
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Sour Cherry Sauce - Can be poured over the Blinchikis Trying this recipe at home? Share your pics with us! Facebook, Twitter and Instagram @FederationCJA #jewishfoodproject
Sour Cherry Sauce
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Sour Cherry Sauce - Can be poured over the Blinchikis Trying this recipe at home? Share your pics with us! Facebook, Twitter and Instagram @FederationCJA #jewishfoodproject
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  1. Pour juice or water into a heavy saucepan.
  2. Add sugar and cornstarch and whisk until smooth.
  3. Bring to a boil over moderate heat and cook for approximately one minute, until slightly thickened.
  4. Stir in cherries and let cool.
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