ake the yogurt dip, mix 1/3 of the garlic with the
Clean shrimp and set aside. Cook Pasta first. Mix package of Roasted Garlic & Herb dip mix with 1 Tbsp water and set aside for 5 minutes. Then add 3/4 -1 cup of olive oil and mix well. Take out enough to coat a frypan and cook shrimp in it. When done, add cooked pasta and mix well. Combine in the pan and add grated cheese. Serves 2-3.
add approximately 6 cloves of garlic (you can add more or
op of the bulb of garlic to expose the cloves beneath
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!
arinate the lamb, combine oil, garlic and rosemary in a shallow
ll the ingredients for the hummus in a food processor and
Place cucumber, onion, tomato and olives in bowl.
Stir in olive oil, garlic press and seasoning mix.
Gently stir in feta cheese.
Hummus dip: Whisk sour cream and hummus.
Serve in separate bowls and serve with pita chips.
Mix all ingredients together and chop in food processor.
If too thick, add a little more lemon juice.
Excellent Arabic dish. This recipe will serve 4 people.
Combine hummus and cumin, spread on the bottom of a 9 inch pie dish.
Top with a layer of tomatoes, seasoned with garlic salt.
Add the cucumbers and sprinkle with pepper.
Add a layer of feta topped with olives, then parsley.
r overnight.
Make Roasted Garlic Hummus:
Preheat oven to 375
aucepan over medium heat, saute garlic and onion in butter until
Blend all the ingredients in food processor. Place on a serving plate and poor a little bit of olive oil on the top and sprinkle some paprika, place olives for decoration and it's ready to serve with Pita bread or veggies.
Note: If you like your hummus chunky, blend in for less time and add less water, if you like it creamier, add some more water to reach desired consistency.
arbanzo bean water until the hummus is as creamy as desired
Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
Serve cold with toasted flat bread triangles or sliced pita bread.
o bowl.
Stir in garlic, (Hummus can be covered and refrigerated
Add the peas to a pan of boiling water and simmer for 3 minutes.
Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
Season with sea salt and black pepper according to taste.
Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
In a medium bowl, combine sour cream and hummus; mix well.
Spread into a pie plate or servewear of similar size.
Sprinkle olives, feta, artichoke hearts, green onions and carrot - adding each as a layer.
Drizzle with reserved artichoke marinade.
Cover and refrigerate for at least an hour or up to 12 hours.
Serve with pita crackers.
Drain chickpeas and place in a food processor or blender.
Clean garlic and crush with a garlic press or the side of a knife and add to chickpeas.
Pour in lemon juice and olive oil.
Blend on high for 30 to 40 seconds or until smooth and creamy.
Serve with low salt tortilla chips or veggies.
This recipe makes 2 cups.
Peel and chop the garlic.
Squeeze the juice from the lemons. Put everything, except the paprika, into a blender and blend it until smooth.
Add a little water if you need to.
Pour onto a dish and sprinkle with the paprika.
Serve as a dip with pita pockets.