A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
You'll never want to eat store-bought again.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
A saucy, chunky chickpea dip.
Bean stew loaded with lemon, garlic, cumin, and chili powder.
The key to great tabbouleh salad is to control its moisture.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.