These are inspired by my friend, Cathy.
Pita bread
Hummus
Tzatziki (Cucumber Dip)
Field Greens
Grape or Cherry Tomatoes, sliced
Crumbled Feta
Fill the pita with the other ingredients the same way you would a taco.
Showing posts with label Hummus. Show all posts
Showing posts with label Hummus. Show all posts
Sun Dried Tomato Hummus
This comes from my friend, Lynne, who is British, so I've done an approximate conversion of the measurements as I use them.
15.5 oz garbanzo beans (chick peas) plus liquid
2/3 cup tahini (sesame paste)
juice of 2 lemons
2 cloves garlic, peeled and crushed
4 Tablespoons olive oil
5-6 sun dried tomatoes
pinch cayenne
pinch salt
Drain garbanzos into a separate container. Put all ingredients in the food processor and process until thoroughly mixed. Pour in the liquid from the garbanzos as needed. Pour in the olive oil in a stream until the hummus resembles mayonnaise. You can put more coarsely chopped sun-dried tomatoes as a garnish.
Laura
15.5 oz garbanzo beans (chick peas) plus liquid
2/3 cup tahini (sesame paste)
juice of 2 lemons
2 cloves garlic, peeled and crushed
4 Tablespoons olive oil
5-6 sun dried tomatoes
pinch cayenne
pinch salt
Drain garbanzos into a separate container. Put all ingredients in the food processor and process until thoroughly mixed. Pour in the liquid from the garbanzos as needed. Pour in the olive oil in a stream until the hummus resembles mayonnaise. You can put more coarsely chopped sun-dried tomatoes as a garnish.
Laura
Pumpkin Rosemary Hummus
Don't remember where this came from, possibly Mother Nature Network
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Laura
Subscribe to:
Posts (Atom)