947 lemon her recipes

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

Tender beef and onion meatballs glazed in a sweet chili sauce spiked with grape jelly and lemon juice. A retro party appetizer that hooks every guest from the first bite.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Microwave banana carrot pecan bread, a moist quick bread loaded with ripe bananas, shredded carrots, and toasted pecans. Cooks in 8 minutes, no oven needed.

A double delicious breakfast that combines both omelet and guacamole. It's easy to make, very tasty and gives you enough nutrients to start up your new day.

Creamy homemade hummus with tahini, fresh lemon juice, garlic, and cumin. No-cook, five-minute food processor recipe that beats anything store-bought.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that's half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

This recipe comes from our friend Leila Best in Facebook, it is one of her favorite recipes; we really appreciate that she shares the recipe with us here, thanks Leilas! And hope everyone will enjoy this delicious recipe!

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.

Gluten-free dairy-free banana bread made with amaranth or brown rice flour, arrowroot, mashed bananas, honey, and ground nuts. A wholesome allergy-friendly loaf with no wheat or milk.