Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
Drain & place artichokes in a food processor with the butter & milk & process until smooth.
To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
Serve the brushetta with the artichoke hummus.
Preheat oven to 350 degrees F (175 degrees C).
Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.
Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.
rioche, and the Black Bean Hummus on the other slice. Be
old in dry spinach and artichoke hearts.
-Fold the mixture
In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
Add the spinach, and pulse a few times, until it is incorporated but not pureed.
Transfer to a bowl and stir in the artichoke hearts by hand.
Serve with fresh pita chips!
Spread hummus onto sandwich wrap. Arrange artichoke hearts and red bell pepper pieces atop the hummus. Scatter mozzarella cheese over artichokes and bell pepper; top with spinach. Roll the sandwich wrap around the ingredients to serve.
Toast pita bread rounds (I just place them in my toaster over, two at a time).
Spread 2 tbsp hummus on two of the toasted pitas.
Sprinkle snipped green onions over hummus
Divide drained artichokes and tomato slices and layer them on the pitas.
Place 1 slice of gruyere on each
For cold sandwich, place remaining pitas on top of each and serve.
For warm sandwich, put the layered pita back in oven/toaster oven until cheese is melted. Place remaining 2 pitas on top and serve.
Chop 1/4 cup artichoke hearts and set aside for
Drain the chickpeas, rinse them well with cold water and drain again.
Place the chickpeas and remaining ingredients in a food processor and pulse until smooth. Spoon the hummus into a serving bowl, cover and store in the fridge until ready to serve.
To serve: drizzle the top of the hummus with a little extra olive oil and serve.
Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.
ote: The key to this hummus recipe is to just soak the
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
Heat pita until warm.
Smear with hummus then pile on the tabouli and peppers.
Fold and enjoy.
NOTE - orginal recipe did not give ounce measurements
Spread hummus in a serving dish.
Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
br>For dipping sauce: mix hummus, yogurt and salt together in
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
SINGLE HUMMUS PLATE, ALREADY PREPARED (canned).
Using the above recipe, place
ntil very smooth. Thin the hummus to the desired consistency with