Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
Refrigerate for about 1 - 3 hours for flavors to blend.
Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
Serve with warmed pita triangles.
On an (8x8) decorative serving dish w/ sides or pie plate spread the hummus.
Drain the giardienera, scatter the mix over the hummus.
Top with the sliced kalamata olives and feta cheese.
Serve with crunchy pita chips or pita bread triangles.
rown.
Top -- Top with hummus, then your favorite toppings. I
For the hummus:
Combine the chickpeas and
se water to thin the hummus.) Process until smooth and creamy
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
Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives.
To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly.
Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.
t a time, until the hummus reaches a consistency of your
ll the ingredients for the hummus in a food processor and
pat dry.
For the hummus, process 1/4 cup hot
ith chicken mixture. Top with hummus. Sprinkle radish and paprika over
alves of each roll with hummus. Place arugula, patty and tomato
Split and toast the English muffin.
Spread the hummus on each half or the muffin and leave open-face (feels like more food that way).
Place tomato slices on top of the hummus.
Sprinkle with salt and pepper.
Preheat grill and oil grates. Combine oil and lemon juice in a medium bowl. Add lamb and toss to coat. Thread onto skewers.
To make the hummus, combine chickpeas, garlic, tahini, lemon juice and 1/2 cup water in a food processor. Process until smooth. Cover and chill until required.
To make the za'atar, combine sumac, sesame seeds and dried herbs in a small bowl. Spread out over a baking tray.
Roll kebabs in za'atar until coated all over. Grill kebabs until cooked to your liking. Serve on lavash with hummus, parsley and yogurt.
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.
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.