Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Chunky Vegetable Hummus Spread. 

Total time 10 min
Prep 10 min
Servings 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2 cup  finely chopped peeled and seeded cucumbers
1/4 cup finely chopped red onions
1   plum tomato, finely chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers

Preparation

SPREAD hummus onto plate.

TOP with layers of all remaining ingredients except crackers.

SERVE with crackers.

More Middle Eastern Recipes:

Hummus and Grilled Vegetable Wrap
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli

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Lamb couscous burgers with hummus & couscous tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli recipe. Enjoy Middle Eastern burger recipes and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.
  
2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Red Pepper Hummus with Toasted Pita Triangles
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Arabic Breakfast
  
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Hummus and Grilled Vegetable Wrap Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus and Grilled Vegetable Wrap Recipe. Enjoy tasty & easy Middle Eastern hummus recipes and learn how to make Hummus and Grilled Vegetable Wrap.

Cook Time: 8 min
Level: Easy
Yield: 4 servings, serving size - 1 wrap

2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Super Foods

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

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Roasted Red Pepper Hummus Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus. This recipe is simply delicious. Fresh roasted red bell peppers make it really special.

12 Servings | Prep: 30 min. + standing

Ingredients

2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

Nutrition Facts: 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

From Light & Tasty December/January 2008, p35 

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

Save and Share Roasted Red Pepper Hummus Recipe

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Red Pepper Hummus with Toasted Pita Triangles

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Red Pepper Hummus with Toasted Pita Triangles.  

Cook Time: 8 min |  Level: Easy | Yield: about 4 to 6 servings

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller - Episode: Multitasking

More Middle Eastern Recipes:

Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps

Save and share Red Pepper Hummus with Toasted Pita Triangles recipe

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Extra Easy Hummus

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Extra Easy Hummus Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Extra Easy Hummus. Tahini-free hummus that only takes minutes.

Prep Time: 5 Min | Ready In: 5 Min

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Nutritional Information

Amount Per Serving  Calories: 35 | Total Fat: 3.6g | Cholesterol: 0mg 

More Lebanese Recipes:

Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread

Save and share Extra Easy Hummus recipe 

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Reduced-fat hummus recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Reduced-fat hummus Recipe. Enjoy tasty food and learn how to make Reduced-fat hummus.

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

More Lebanese Recipes:

Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh 

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Fast and Easy Middle Eastern hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Fast and Easy Middle Eastern hummus Dip. Learn how to make easy and delicious hummus dip.

Hummus is a fast and easy and delicious dip. Hooray for the garbanzo bean!

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Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy Lebanese Food  and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Hummus Dip - Best Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip Recipe. Enjoy Lebanese Food  and learn how to make Hummus Dip.

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

 Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe
 
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Hummus & Vegetable Pita Toasts Recipe

 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus & Vegetable Pita Toasts Recipe. Enjoy Lebanese Food  and learn how to make Hummus & Vegetable Pita Toasts.

prep time 10 min
total time 10 min
makes 4 servings 

Ingredients

1 pita bread, cut horizontally into 2 rounds
1 tsp.  olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup  shredded carrots
1 green onion, sliced
1 Tbsp.  sliced black olives

Preparation

Heat broiler.

Place pita rounds on baking sheet; brush with oil.

Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.

Cut into wedges.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Hummus Dip with Whole Chickpeas Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip with Whole Chickpeas recipe. Enjoy tasty Middle Eastern food and learn how to make Hummus Dip with Whole Chickpeas.

Total Time: 10 min

Ingredients

Prepared hummus dip
Canned chickpeas
Extra-virgin olive oil
Tomato, diced
Smoked paprika
Freshly ground black pepper
Cilantro
Lemon slices
Crisp pita triangles

Directions

Mound prepared hummus dip in a serving bowl. Mix canned chickpeas or crunchy sprouted chickpeas with extra-virgin olive oil, diced tomato, smoked paprika, and freshly ground black pepper. Spoon chickpea mixture over hummus and garnish with cilantro and lemon slices. Serve with crisp pita triangles.

From Redbook

Spicy Hummus: Quick Chickpea Spread Recipe - Middle Eastern Hummus with veg sticks RecipeAuthentic Middle Eastern Hummus -

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Chickpea & olive dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try quick recipe for Chickpea & olive dip. Enjoy tasty Middle Eastern food and learn how to make wonderful appetizer of Chickpea & olive dip, quick & healthy vegetarian recipe.

Cooking Time 10 minutes

Ingredients (serves 6)

1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsp mild ground paprika
60ml (1/4 cup) olive oil
Olive oil, extra, to serve

Method

1. Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.

2. Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.

3. Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.

Source
Good Taste - March 2006, Page 66
Recipe by Michelle Noerianto

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Pita crisps with dip recipe

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Crispy dukka flatbreads with herbed Hummus (houmous) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Crispy dukka flatbreads with herbed Hummus (houmous) recipe . Enjoy tasty Middle Eastern food and learn how to make tasty dish of Crispy dukka flatbreads with herbed Hummus (houmous).

Seasoned with luxurious Dukka made with sesame seeds, this delicious flatbread's great for dipping in creamy herby Hummus (houmous).

Ingredients

2 large flatbreads
1 tbsp olive oil
3 tbsp chopped fresh mint, plus a couple of leaves to garnish the dip
3 tbsp chopped fresh parsley
Juice of 1 lemon
300g tub houmous

For the dukka

25g coriander seeds, toasted
25g cumin seeds, toasted
100g sesame seeds, toasted
100g almonds, toasted

Method

1. Preheat the oven to 180 °C/fan160 °C/ gas 4. Make the dukka. Put the seeds and nuts into a food processor and blitz for 3-4 minutes, until the natural oils have been released and the mixture looks like a rough paste.

2. Lightly brush the flatbreads with the olive oil, then spread with some dukka. Cut each bread into 10 wedges and place on baking trays. Bake for 10 minutes, until golden and crisp.

3. Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.

Nutritional info

Per serving: 88kcals, 5.6g fat (0.4g saturated), 3.2g protein, 7.2g carbs, 0.7g sugar, 0.4g salt
Chef's tip

This makes more dukka an Egyptian spice mix than you willl need, but it will keep in a sterilised jar for up to three months. 

Delicious Magazine


Hummus, cheese & tabouli pockets recipe - Hummus Casserole - Roasted Garlic Hummus

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Dill hummus (houmous) with green vegetable salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Dill hummus (Houmous) with green vegetable salad recipe . Enjoy tasty Middle Eastern food and learn how to make healthy and tasty dish of Dill hummus (Houmous) with green vegetable salad.

Tahini (ground sesame seeds) is rich in B vitamins, which helps bodies convert food into energy. It’s also a good source of calcium and essential fats, which makes it a great storecupboard ingredient.

Ingredients

300g runner beans, trimmed and sliced lengthways
125g asparagus tips
400g can chickpeas, drained and rinsed
1 garlic clove, chopped
2 tbsp tahini paste
3 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh dill, chopped
60g watercress
½ cucumber, cut into batons
30g walnuts, chopped

Method

1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.

2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.

3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.

Nutritional info

Per serving: 300kcals, 18.7g fat (2.5g saturated), 5.5g protein, 17.3g carbs, 4.3g sugar, trace salt 


Delicious Magazine

Classic Lebanese Hummus Dip Recipe - Warm felafel salad with hummus and tomato recipeFatteh Recipe -

Save and share Dill hummus (Houmous) with green vegetable salad recipe

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Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make deliciousLemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray

Quick Chickpea Spread Recipe - Classic Lebanese Hummus Dip Recipe - Roasted Garlic Hummus
 
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Classic Lebanese Hummus Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern/Lebanese Food Recipes) invites you to try Classic Lebanese Hummus Dip Recipe. Enjoy Fabulous Middle Eastern cooking and learn how to make Classic Lebanese Hummus Dip.

Prep Time: 10 min  Level: Easy  Yield: about 2 3/4 cups

Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


Spicy Hummus: Quick Chickpea Spread Recipe - Middle Eastern Hummus with veg sticks - Hummus without Tahini

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Spicy Hummus: Quick Chickpea Spread Recipe

The Lebanese Recipes Kitchen (The home of Delicious Middle Eastern Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking vegetarian Middle Eastern recipes and learn how to make Spicy Hummus: Quick Chickpea Spread.

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Middle Eastern Hummus with veg sticks Recipe - Hummus without Tahini - Hummus with Tahini

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Warm felafel salad with hummus and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Middle eastern food) invites you to try Warm felafel salad with hummus and tomato recipe. Enjoy cooking Middle Eastern food and learn how to make Warm felafel salad with hummus and tomato.

These divine little chickpea balls are baked rather than fried, so they are not as crusty as the ones you buy, but they taste lighter and fresher. Serve with hummus and tomato, or wrap the lot in lightly warmed flat bread with yoghurt.

  Ingredients

     400g can chickpeas, drained
     4 spring onions, finely chopped
     2 garlic cloves, crushed
     4 tbsp chopped parsley
     2 tbsp chopped mint
     Half tsp dried chilli or cayenne
     1 tsp salt
     2 tsp ground cumin
     2 tsp ground coriander
     1 tsp bicarbonate of soda
     2 tbsp plain flour
     Hummus
     1 tomato, finely diced
     Mint and parsley leaves for serving
     Extra virgin olive oil for serving

Method

1. In a food processor, whiz the chickpeas with the spring onions, garlic, parsley, mint, chilli, salt, cumin, coriander, bicarb and flour until you have a fine green paste - don't overmix or it will be too wet. Refrigerate for 1 hour.
2. Use two spoons to form the felafel mixture into small ovals (or squish a spoonful in the palm of your hand, as I do), place on an oven tray, brush with olive oil and bake for 15 minutes, turning once, until piping hot and lightly coloured.
3. To serve, spoon the hummus into the centre of each plate. Arrange 3 felafel on top and scatter with fresh mint, parsley leaves and diced tomato. Drizzle with extra virgin olive oil and serve.

Tip: If you prefer to deep-fry, heat vegetable oil to a depth of 5 centimeters in a heavy pan or wok, and cook in batches of four or five for about 4 minutes each until browned, then drain well. Or you can brown them in the hot oil first and finish the cooking in the oven.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Age Friday November 14, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Nut free, Egg free, Salad

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Save and share Warm felafel salad with hummus and tomato recipe

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Hummus, cheese & tabouli pockets recipe

The Lebanese Recipes Kitchen (The home of delicious middle eastern food recipes) invites you to try Hummus, cheese & tabouli pockets recipe. Enjoy middle eastern food and learn how to make easy and healthy Hummus, cheese & tabouli pockets.

Ingredients (serves 1)

1 wholemeal pita bread
2 tbs hummus
1/4 cup coarsely grated cheddar
1/2 cup bought tabouli

Method

Cut pita bread in half crossways. Open each half to form a pocket. Fill each pita pocket with hummus, cheddar and tabouli.

Source
Good Taste - February 2009, Page 54
Recipe by Chrissy Freer

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Save and share Hummus, cheese & tabouli pockets recipe

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