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Team Eh? (pronounced "a"):

Grant Falkenburg, Ethan DiNinno, Lucia Lam
4 cans chickpeas (15 Oz), drained
4 cloves garlic
2 lemons
1/2 tsp cumin
1/2 tsp salt
6 tbsp maple syrup
2 tbsp miso paste
6 tbsp sriracha
6 tbsp tahini
4 oz chickpea water

Rockin’ Moroccan Hummus 

1 pound carrots, chopped into 1-inch chunks 
3 whole cloves of garlic, peels left on 
6 tablespoons extra virgin olive oil, divided 
1 1/2 cups cooked chickpeas, rinsed and drained if from a can 
1/4 cup tahini 
4 tablespoons fresh lemon juice 
1/4 cup water + more to thin if necessary 
1/2 teaspoon ground cumin 
1/2 teaspoon ground ginger 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground coriander  
1/4 teaspoon ground cayenne  
1/4 teaspoon ground allspice 

Pumpkin Spice Hummus


2 cans chickpeas, half of water drained
1/2 cup Thini
1 lemon's juice
3tbsp oil
1/2 can pumpkin puree
3 cloves garlic
cinnamon to taste
cumin to taste
salt to taste


Mix in blender


A Taste of Etheopia

Morris Alper, Caroline Morganti, Oron Propp

1 large red onion
4 cloves garlic
Thumb-sized piece of ginger
¼ cup oil
¼ cup tomato paste
3 cups water
1 cup chickpea flour
1 tbsp berbere
1 tsp onion powder
1 tsp salt
¼ tsp garlic powder
¼ tsp MSG
1. Blend onion, garlic, ginger, and saute in oil for 10 minutes.
2. Add tomato paste, water, and bring to a boil
3. Add chickpea flour slowly, whisking to avoid lumps
4. Simmer for 5 minutes
5. Add spices and let cool.


MIT Hillel

Phone: 617-253-2982

MIT Hillel
Muriel and Norman B. Leventhal
Center for Jewish Life

40 Massachusetts Ave, Building W11
Cambridge, MA 02139

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