• 2 cans chickpeas, reserve some of the liquid
• 3/4 cup tahini
• juice from 1 lemon
• 2-3 cloves garlic
• ~1/3 cup olive oil or more
• salt, pepper

Process tahini and garlic, with a little of the liquid from the chickpeans if needed.

Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)

Drizzle olive oil on top before serving.

• 500g flour (ideally, half of it is semolina flour, but not important)
• 1 tsp salt
• 3 dl of eggs at room temperature (e.g. about 3 whole eggs and 4-5 yolks)
• 1 tbsp olive oil

Make a pit with dry ingredients, pour in the wet ones and slowly mix it all together. Then knead vigorously for 10min, until dough is uniform.

Wrap tightly in plastic wrap and store in fridge for about 1 hour before using.

Make about 6-8 portions for the pasta roller. Keep the dough wrapped tightly to prevent it from drying while rolling out the portions. Roll to a 5 or 6 on the pasta machine to make ravioli.

For 2 pizzas:

• 4 cups flour
• 2 tsp quick rise yeast (or 2.5 tsp active dry yeast mixed with 1/4 cup warm water and 1tsp sugar for 10min, sprinkle the yeast over the water)
• 3 tsp salt
• 6 tbsp olive oil
• 1 1/3 cup warm water

Knead for 10min (e.g. on slow speed in stand mixer)

Let rise for about 2 hours.  Punch down and roll in oil before storing in fridge. Can freeze.

• 1 onion diced
• 1 big sweet potato cut in ~0.7cm slices
• 3 parsnips sliced
• 1 can of beans (e.g. mixed)
• 1 can of diced tomatoes
• 1 cup broth
• 2 cloves garlic, crushed
• 1 buch of kale, cut into ~5cm pieces 
• 1/3 cup cream

1. Sweat the onions in a generous amount of butter for 5min
2. Add sweet potato and parsnip and fry for ~5min
3. Season with salt, pepper and generous amount of smoked paprika and dried basil
4. Add beans, tomatoes, bring to a boil
5. Add broth, bring to a simmer and cover for ~20min (until sweet potatoes are tender)
6. Add garlic and kale and simmer for ~5min
7. Add cream and simmer for ~5min