owder is used in this recipe, which is very mild. If
rioche, and the Black Bean Hummus on the other slice. Be
gain later on in the recipe. Set this bowl aside.
ntil very smooth. Thin the hummus to the desired consistency with
In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth.
Transfer to a small bowl.
Serve with pita wedges if desired.
Easy roasted garlic: Take 4 large cloves of garlic and place onto a medium hot griddle. Cook, turning them every few minutes until soft- be careful and don't burn them!
he refrigerator to get the best taste out of the chicken
Lay tortilla wrap flat and spread desired amount of hummus on only one half, not touching edges of wrap.
Place lettuce on top of hummus and position sliced tofu, covering the lettuce.
Sprinkle a small amount of feta cheese over tofu, then layer the avocado, bean sprouts, and (if using) arugula.
To wrap, fold in sides first then roll body forward, tucking ingredients inside as you go.
Slice in half diagonally and serve or wrap in plastic wrap to refrigerate for later.
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.
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!
lay out your tortillas.
spread 2 T hummus down the center of each, staying away from the edge.
divide evenly and stick the olives, feta, sprouts and red onion on the hummus-it works good as \"glue\".
lay the cucumber, peppers and carrots on the length of other ingredients.
place a piece of lettuce over the top and use it to compress the ingredients as you roll up the wrap. Don't fold the ends in, it will hold together pretty well without doing that as long as you keep your veggies long.
Combine everything in blender or food processor and process until smooth.
The blender gives the best result.
If you need more liquid to make a nice consistency, add a bit more yogurt.
Chill.
Serve with pitas or as a veggie dip.
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
lear).
Spread buns with hummus and salsa, and construct your
Slice cucumber and green olives up.
Spread a little bit of hummus on each cracker.
Top with cucumber and green olives.
Multiply ingredients for more people as an appetizer.
Layer iceberg lettuce, corn, red bell pepper, hummus, carrots, peas, and Cheddar cheese, in the order listed, in a clear bowl.
Toast the bread. On one slice, spread hummus and Greek yogurt and top with microgreens.
On the other slice, spread walnut butter, pumpkin puree and top with toasted coconut.
SINGLE HUMMUS PLATE, ALREADY PREPARED (canned).
Using the above recipe, place