Hummus

Now I haven’t tried this recipe, so don’t lynch me if it’s horrible! I thought it sounded interesting though. 2 1/2 cups of frozen peas 2 garlic cloves, crushed 1 teaspoon ground cumin juice from 1 large lemon 1 tablespoon extra virgin olive oil 1 tablespoon of tahini Ground paprika, toasted Turkish bread and lemon wedges to serve Cook peas according to the [...]

Chick peas fuse together marvelously with vegetables like beets,roasted peppers or artichokes and greens like spinach,mint,cilantro to give a vibrant variation to traditional hummus.I could eat hummus everyday without any worry for its bursting nutritive value,Chick peas are low in Saturated Fat, and very low in Cholesterol and Sodium(in home made chick peas). It is also a good source of Dietary F

Hummus is Chickpeas in Arabic.  And as everyone knows there are a lot of variations to the traditional Hummus. I love Middle Eastern food, with all the flavors in it, but when I cook at home I do tweak it to cater to my taste and mood. This is a very spicy hummus with a [...]

Each month I tell myself that I won’t procrastinate the challenge, and each month I am rushing to complete the monthly task. Luckily for me, this challenge was a breeze. So, thank you Shel of Musings from the Fish Bowl and Natalie of Gluten A Go Go for picking this recipe! :D All I really spent time doing was kneading the dough and my, that was quite an exercise. I’ve tried making lavash

Ingredients:2 cups cooked edamame (steamed or boiled)1 cup silken tofu1/2 tsp salt3 tbsp garlic1/4 cup olive oil1/3 cup lemon juice1 1/2 teaspoons cuminDirections:Place the cooked edamame into a food processor and process finely.Add the remaining ingredients and process until smooth.If desired, add salt, pepper, and/or lemon juice and adjust to taste.Edamame soybeans make a great snack on their ow

Ingredients:1 can garbanzo beans (chickpeas), rinsed and drained2 - 3 tbsp minced garlic2 to 3 tbsp tahini paste1/4 cup lemon juice1 tbsp parsley leavesPinch ground black pepperPinch of salt1/3 cup olive oilDirections:In a food processor, add the chickpeas and process finely.Add the garlic, tahini paste, parsley, lemon juice, black pepper, and salt. Process until it forms a paste.Add the olive oil

My past encounters with hummus have been a rollercoaster ride. From what I remember, the first time I tried hummus was during my freshman year of college, at the dining hall. The experience left me confused. The texture was odd and it tasted kind of bland. I did not dislike it, but at the same time, I was not very excited about it either. As the years passed by, I would occasionally encounter humm

Hummus is a great item to take with you for lunch or for a snack. Bring along dippable veggies, such as baby carrots and broccoli, to eat with the delicious hummus. This Sundried Tomato Hummus recipe serves 8 people. Ingredients * 2 (15 oz) cans garbanzo beans, rinsed and drained * 1/3 cup fat-free yogurt * 1/4 cup tahini (sesame seed paste) * 3 garlic cloves * 1/2 cup chopped and drained

Easy to make and easy to transport, you’ll be amazed at the rave reviews you’ll receive at your next tailgate party when you break out this dip. Hummus Salsa Dip What you’ll need: 10 oz. Hummus (original flavor) 16 oz. Pace Picante Sauce Hot 1 avocado, diced Mix together thoroughly and serve with corn or blue chips.

So, a little while ago I blogged about hummus and pita, one of my favorite snacks. At the time, I decided not to name a favorite (since there are so many good ones, and everyone has a different preference), but a few people have written in, asking me to talk about which low calorie hummus brands I like. So, I've decided to do a quick post about my two of my favorite types of hummus, and you can

It feels really weird to do two posts in one day, but I am getting behind and don't want to get "backlogged". I wouldn't get used to as many food posts as you will see this week on a regular basis. I've had a long weekend and naturally I have done more in the kitchen.I wish I could describe how good this meal was, so simple, nothing special, but a real treat nonetheless. It probably looks like I s

Pita chips with HummusHummus is creamy yummy and full of nutrition. Originating from Middle East, its become quite popular in western world. Can be served with pita chips ,falafel, pita bread, kababs ,gyros and many more versatile recipes.Hummus is high in iron and vitamin C. The chickpeas make it a good source of protein and dietary fibre. Depending on the recipe hummus carries varying amounts of

I eat hummus and pita for lunch all the time on the weekend. My favorite thing to do is to toast the pita so that it gets crunchy. Then I open it up and spread the hummus inside of the pocket. It keeps lunch from being messy, and it warms the hummus which I think is so wonderful! Sometimes I sneak some low fat cheese in there too, to make it more like a sandwich.I have two favorite Pitas. Both are

I saw this recipe over at Smitten Kitchen and thought, "Hey, I like hummus!" followed by "I think I'll try this." And the rest is happy hummus history.It's basically hummus in soup form and just like SK claims, the soup is so fast and easy it takes only about 15 minutes to have it on the table and ready to tempt your taste buds.High in fiber, low in fat, high on taste and great with a side of hom

People stand around a large plate of hummus in Jerusalem May 5, 2008. They attempt to break the Guinness Book of world records for the largest plate of hummus. The plate of hummus is measured about 4 metres (13 feet) in diameter was displayed on Monday at a fruit and vegetable market in Jerusalem.

Ingredients:10 ounces chickpeas, slightly drained8-12 tablespoons tahini (pureed sesame)2 large garlic clove1 tablespoon olive oil10 tablespoons fresh lemon juice1/4 teaspoon paprika1/8 teaspoon salt Preparation:1. Using a blender, blend the chickpeas, tahini, garlic, olive oil, lemon juice and salt.2. For a tarter hummus, add more lemon and salt. For a softer texture, add more olive oil.3. Serve in a large flat bowl, sprinkled with paprika. Servings: 10 Nutritional information for one serving:Calories: 118Calories from fat: 66Total fat: 7.4gCholesterol: 0mgTotal carbs: 11.1gProtein: 3.6g

Back when I was an impoverished youth-ette in Boston, I sublet an apartment from a woman with a fabulous cookbook collection. In one book I found a recipe for something called “Medieval Lentils,” which was surpassingly filling and delicious, and cheap since it called only for onions, rice and lentils. I could make a pot [...]

We tried two products from Fantastic Foods last night, the Hummus Mix and the Tabouli Salad. Both are inexpensive and couldn't be easier to make. Unfortunately, I can't recommend them.The hummus was edible for Lon and our friend Andy, but not preferable to any other hummus they've ever eaten. We agreed that there was a fake taste to it, that made it completely inedible for me.The Tabouli Salad was even worse. None of us could eat it and we all tried.Here it is, all in the garbage, wasting two perfectly good tomatoes.I've tried Fantastic Foods Taco Filling (Vegetarian) before and it was decent but don't buy the Hummus Mix and the Tabouli Salad.

Serves: 4Preparation time: 10 minutesCooking time: 1 hour + 1 hour standingCalories/serving: 245, 13g protein, 9.5g fat, 28f carbohydrate,10g dietery fiber, 30mg sodium, 1030kJA good source of vitamins A, B1, B2, B3, E, potasium, magnesium, calcium, iron and zinc* 220g dried chickpeas* 2 garlic cloes, peeled* 2 tablespoons tahini* 60 ml lemon juice1. Place the chickpeans and 1 litre water in a large saucepan, bring to the boil, then cover and cook for 1 minute.Turn off the heat andleave to stand for 1 hour.2. Drain the chickpeas and cover with fresh water. Bring to the boil, cover and simmer gently for 1 hour. Do not discard the cooking liquid.3. In a food processor or a blender, process the chickpeas with the gerlic, tahini and lemon juice, adding enough of the chickpea cooking liquid to

Hummus is one of life's great treats. Even before it became popular in the U.S., I was a fan of garbanzo beans (chickpeas), and used them in soups and salads. This easy hummus recipe spices things up a little. Give it a try on a hot summer day. It's filling and refreshing. Herb Hummus With Dill Recipe 1 (12 – 15oz) can of chickpeas 2 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons

El Hummus es un puré de garbanzos. Es de origen libanes y se come con pedazos de pita o con verduras tiesas, por ejemplo zanahorias o apio. Los garbanzos estan LLENOS de proteinas, y el humus satisface tanto que basta para un almuerzo. Ingredientes: - garbanzos en lata - muchisimo ajo - un poco de salsa soja - jugo de limón - perejil - sal y pimienta - cebolla verde picada - Si se puede

Everyone loves Hummus and this is an easy recipe to make, great for dipping Pita bread.Yield: 4 servings1 (12 ounce)can chickpeas , rinsed and drained1/3 cup tahini1/4 cup lemon juice (or to taste)1/4 cup olive oil1 tablespoon minced garlic (or to taste)salt and pepperPlace all ingredients in food processor and blend, adding more lemon if necessary to obtain desired consistency.Refrigerate for several hours , may be made a week ahead of time.Serve with Pita Bread.

It's not traditional hummus as it doesn't use tahini. It's a great chick pea spread that can be eaten on bread by itself, as a sandwich enhancerTM or as a healthy dip.Ingredients1 can chick peas drained and rinsedlow fat or fat free italian salad dressing1/2 a small onion finely diced2-3 cloves garlic finely choppedgarlic powderoreganosalt and pepperoptional: 1/2 tsp dijon style mustard for more k

Holy energy-giving vitamins, Batman!!So, I've been sick for the past couple days. Not really sick, but sore throat and vitamin depletion from all the stress of moving up here. Enough to make me sleep until noon and have little energy. Today I got up at 9:30 (Goddess help me) against my better judgment and haven't stopped doing things around the house until about now. I drank some flax* and just finished eating some hummus sushi. And. Holy. Crap. Talk about a vitamin rush! I'm a little light-headed from the wondrous feeling all the raw veggies gave me. I have to admit that this is one of the only times feeling light-headed has felt so good. :)Hummus SushiFirst, I made up a huge bowl of hummus from a mix. You can do whatever you want to it, but I made it basic so everyone in the house can en

When I received the McCormick Cooking with Flavor: Spice Up Your Everday Favorites cookbook courtesy of Janine Gordon Associates, I thought it was a lovely beginner cookbook full of great pictures and easy recipes. It would be perfect for a newlywed or a college student - anyone starting to cook for themselves or others for the first time. It would make a great present along with a basketful of cooking utensils and spices. I thought that Cooking with Flavor wouldn't be much help for me on the Extreme Fat Smash Diet. Then I saw the recipe for Classic Hummus on page 26. Hummus often pops up in my daily diet menu, either as a sandwich filling (it's awesome on rye bread) or as a dip with slices of pepper. I hadn't had it in awhile because I couldn't find it at Costco the last time I went. When I saw this recipe, I could have kicked myself - why buy hummus when you can make it at home? I always have canned chickpeas (garbanzo beans) in the pantry because I use them to make Weight Wa

Hummus Place is up to three locations now, East Village Hummus Place-EV, West Village Hummus Place-WV, and the Upper West Side Hummus Place-UWS. While everyone is raving about the hummus, I'd like to turn the spotlight onto their pita! The hummus is very good, but the pita is the best pita in NYC.The texture is incredible. I like their green sauce too.

In preparation for the government's new dietary rules for school lunches, vendors are trying to come up with new cafeteria choices that will meet both nutritional requirements and kids approval.Baked chicken nuggets and single serve hummus may soon show up in lunch rooms across the nation. Taste-testing on school-age children has given the green light to whole-wheat pizza, but the breaded baked fish got a thumbs down. Vegetables are always the trickiest. As one 12-year old stated, his peers are "programmed to like fried stuff so it's hard for them to change over."Changing eating habits is not easy. Changing kids' eating habits is even tougher. One pediatrics specialist is among those who think schools should eliminate the bad food choices altogether, leaving nothing but healthy options to chose from. Altering school lunches can help diminish the obesity epidemic, as one Swedish study showed. They eliminated all sweet buns, sweet drinks, and candy from school

In preparation for the government's new dietary rules for school lunches, vendors are trying to come up with new cafeteria choices that will meet both nutritional requirements and kids approval.Baked chicken nuggets and single serve hummus may soon show up in lunch rooms across the nation. Taste-testing on school-age children has given the green light to whole-wheat pizza, but the breaded baked fish got a thumbs down. Vegetables are always the trickiest. As one 12-year old stated, his peers are "programmed to like fried stuff so it's hard for them to change over."Changing eating habits is not easy. Changing kids' eating habits is even tougher. One pediatrics specialist is among those who think schools should eliminate the bad food choices altogether, leaving nothing but healthy options to chose from. Altering school lunches can help diminish the obesity epidemic, as one Swedish study showed. They eliminated all sweet buns, sweet drinks, and candy from school

I attended the opening of Hotel Darshan on Prabhat Road back in 1976. A huge tumbler of Mosambi Juice (sweet-lime) was only 80 Paise (2 cents) back then. It was one of the first hotels to grace Prabhat road. It had a long orange door that has to be taken apart and reassembled to open and close the restaurant. Clearly no one's considered the option of replacing it with a collapsible gate. Darshan has some really great dishes on their menu. And they have Maharashtrianized pretty much everything they have taken a stab at. Their pizzas with generous helpings of Amul® Cheese and cashews, as tasty as they are, can scrape the roof of your mouth. It's enough to make any Italian shrivel. Then there is the Good Night Milkshake. A decadent orgy of milk, cream, Chikoo, Figs and pretty much every dry fruit available locally, it will put you into a deep slumber within minutes. And if you choose to go for the special, they'd put a dollop of homemade vanilla ice cream . My girlfriend insists I m

What do you do when you have some tins of cooked chickpeas in your pantry since last few weeks and waiting for their turn? Well... I did what I usually do most of the times and that is Googling:) I was bombarded with so many options which made it quite difficult to choose the recipe. Then it showed something which I haven’t had in a long time, Falafel. First time I had falafel was in Bangalore during some food festival. It was crispy deep fried balls of seasoned ground chickpea in a soft, chewy pita along with some fresh vegetables. I must confess that falafel is not among my favorite middle eastern cuisine but it is something which I love to have once in blue moon days when my “experimenting” genes are active and kicking.So after clicking and browsing many recipes I ended up making Falafel with ingredients I had in our pantry and according to our preference. I made some Hummus with homemade Tahini. Falafel with Hummus and Pita BreadTahini:Tahini (or "tehina"/"thina" in Arabic an

Hummus is a popular Middle-Eastern dip made of ground chickpeas, tahini (sesame seed paste), lemon juice, and garlic, and often olive oil and paprika.It is a nutritious food, containing a large amount of protein, dietary fiber, iron, and varying amounts of monounsaturated fat.Once you find out how easy it is to make it yourself, you will never buy it premade again, as it tastes much better.Edit: Shooky from the Hummus Blog has suggested using dried chickpeas instead of canned ones, because canned chickpeas lack a lot of nutrients (you can read more about this here).Weight Watchers Hummus recipeMakes 4 servingsIngredients1 (12 ounce) canned chickpeas, rinsed and drained 1/3 cup tahini 1/4 cup lemon juice (or to taste) 1/4 cup olive oil 1 tablespoon minced garlic (or to taste) salt and pepper Preparation1. Place all ingredients in food processor and blend, adding more lemon if necessary to obtain desired consistency. 2. Refrigerate for several hours, may be made a week ahead o

Llevaba mucho tiempo queriendo hacer un hummus auténtico, pero me faltaba el Tahini, crema de sésamo de origen mediterráneo, principalmente árabe, que le da ese sabor especial.Paseando, esa es la palabra cuando uno no sabe lo que va a comprar, por el CI nos encontramos “La semana de no sé que país o países” y allí estaba, en el lugar destinado a Grecia. Menuda Grecia!. Ya teníamos una razón para seguir comprando y hacer unos garbanzos. Una fotito del Tahini:Ingredientes250-300 gr. de garbanzos cocidos previamente, también puede ser embasados, pero de buena calidad. Podéis ver como los he cocido en la receta de garbanzos con espinacas (a fuego suave durante unas 2 horas).Un chorrito del agua de cocer los garbanzos. Muy poca.Una cucharada de Tahini o crema de sésamo.Un poco de zumo de limón, menos de medio limón exprimido a mano.Pimentón dulce, media cucharilla.Aceite de oliva, un chorro.Por encima, para darle el toque final y decorativo:Opcional: un poco de ralladura