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Photo posted by Kaishin Chu © 2008. Humus (Chick Pea Dip) 1 can (540ml/19 fl oz) of chick peas/garganzo beans or can substitute with Cannelli Beans to make a Bean dip 2 tsp of crushed garlic 2 -3 Tbsp of fresh lemon juice ( you can adjust this to your taste, don't be afraid to put some of it first, blend then taste to see if you need more) 1 Tbsp Sesame Oil 1/4 - 1/2 cup Olive oil Salt & Pepper Paprika Put Beans, garlic, lemon juice, and sesame oil into food processor and blend until pureed. With process running, drizzle in Olive oil, enough until mixture smooths out to a consistency you like. Add 1/2 Tsp Salt and fresh ground pepper. Then scoop out into serving container, then sprinkle paprika and drizzle some fresh olive oil. Let sit for an hour or two to let the flavours meld, or serve immediately. Brushetta Your favourite loaf of rustic bread or bagette Olive Oil Garlic Clove Slice your bread about 1/2 thick on the bias, then place on baking sheet to broil unti...

1 medium onion diced 2 cloves garlic, minced Saute with Olive Oil on medium until slightly translucent Add 1 1/2 cup dried french/puy lentil saute 5 minutes (if it's sticking to the pan, add a bit more olive oil) Add 1 1/2 Tbsp biryani curry paste** and continue to saute till well mixed and aroma comes out. For Tapenade: Add 1 cup chicken stock, 2 cups water Bring to a boil, then lower heat to low, to simmer for 45 minutes to an hour, to desired tenderness/texture, stirring every so often. Add salt and pepper if desired for extra flavour, to your taste makes about 3 cups worth. **can substitute with any other curry paste or powder Great when served the next day, just heat up with microwave. Eat with tortilla chips as an appy, it's excellent! For Soup: Add additional 1 cup chicken stock, and 1 cup water.