To make the hummus, combine chickpeas, tahini, yogurt, garlic and lemon juice in a blender and blitz until almost smooth. With the motor running, slowly drizzle in olive oil until fully incorporated and smooth. Season to taste. Transfer to a serving bowl and drizzle with reserved oil.
For sweet onions, toss together onions, lemon juice and a little salt. Set aside, stirring occasionally.
To assemble pitas, spread hummus over pitas. Top with spinach, tomatoes and chicken. Add onions and drizzle with olive oil. Sprinkle with sumac.
f large serving dish. Spoon hummus in ring around salsa. (As
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.
se water to thin the hummus.) Process until smooth and creamy
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.
minute. Check consistency of hummus and add 1/4 cup
Place all ingredients in a food processor and process until well combined and smooth - about 45 seconds.
Place in a resealable container and refrigerate until cold. Hummus is good for 2-3 days.
late with a scoop of hummus.
Drizzle with extra dressing
ach chicken breast with the hummus so that the entire breast
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.
eat, and add in butter, hummus, salt, and pepper. Stir until
ersion, replace the mayonnaise with hummus or a mayo' substitute: Recipe
ntil smooth.
Once the hummus is smooth, add the raisins
br>Use these crumbs on recipes that call for bread crumbs
For the hummus:
Combine the chickpeas and
he chicken.
Stir together hummus, sweet paprika and turmeric in
oasting you can make the hummus. In the bowl of a
arbanzo bean water until the hummus is as creamy as desired
ne hour or overnight.
Hummus:
Add all ingredients, except
eserved cooking water until the hummus is as creamy as you