Harissa lamb & houmous flatbreads Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Harissa lamb & houmous flatbreads Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Harissa lamb & houmous flatbreads.

Make lamb steaks go further with this simple light supper idea

Easy
Serves 4
Prep 15 mins
Cook 12 - 16 mins

Ingredients

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbreads
4 tbsp ready-made houmous
2 carrots , grated
handful of parsley leaves, chopped

Method

Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Nutrition per serving

390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g

Recipe from Good Food magazine, February 2011.

Source Arabic Food recipes

More Middle Eastern Recipes:     

 

Arabian Biryani  

Lamb tagine with chickpeas  

Chicken tagine with apricots

Beef and Pear Tagine  

Lamb Tagine 

Vegetable tagine

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Hummus Dip...Two Ways (Regular and Sundried Tomato) - How to Make Hummus Dip

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato).

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

Source Arabic Food Recipes

More Middle Eastern Recipes:  

 

Avocado houmous

Chipotle Hummus 

Hummus with Preserved Lemon and Sun-Dried Tomatoes

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread 

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Avocado houmous recipe - How to make Avocado houmous

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food) invites you to try  Avocado houmous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Avocado houmous. 

Recipe facts:

Takes: 20 mins
Serves: 6

Ingredients

1 ripe Hass avocado, diced
1 400g/14oz tin chickpeas, drained and rinsed
1 garlic clove, finely chopped
Juice of 1 lemon
½ tsp Tabasco
½ tsp ground cumin
Salt, to taste
Pitta breads and crudités, to serve

Preparation

1. Simply blend all of the ingredients together in a food processor until smooth.
2. Put the houmous in a bowl and cover with cling film.
3. Chill in the fridge for one hour.
4. Serve with warm pitta breads and crudités.

More Middle Eastern Recipes: 

Chipotle Hummus 

Hummus with Preserved Lemon and Sun-Dried Tomatoes

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush

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Chipotle Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chipotle Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chipotle Hummus.

A modification of the traditional hummus recipe from the Grit Restaurant Cookbook.

Yield: 4 , Total Time: 42 minutes

Ingredients

2 15.5-oz cansGarbanzo beans; (chickpeas) drained, with liquid reserved
2 teaspoons Cumin powder
3/4 teaspoon Black Pepper; freshly ground
3/4 teaspoon Salt
1/3 cup Fresh Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh garlic; chopped
1/3 cup Tahini; (sesame seed paste)
4 whole Chipotle chiles in adobo sauce; (use more or less to taste)
2 teaspoons Adobo sauce from canned chipotle chiles; (use more or less to taste)

Preparation

Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.

Note: Using 4 chiles makes this hummus mildly spicy.

More Middle Eastern Recipes:

Hummus with Preserved Lemon and Sun-Dried Tomatoes
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

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Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Preserved Lemon and Sun-Dried Tomatoes.

 You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

YIELD: 12 servings (serving size: 1/4 cup)

Ingredients

1 cup dried chickpeas (garbanzo beans)
6 cups water
1/2 cup sun-dried tomatoes, chopped
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons diced preserved lemon, divided
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil

Preparation

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.

Nutritional Information (Amount per serving)

Calories: 105
Calories from fat: 41%
Fat: 5g
Saturated fat: 0.6g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 1.8g
Protein: 4.3g
Carbohydrate: 12.5g
Fiber: 3.2g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 229mg
Calcium: 29mg

Joan Nathan, Cooking Light December 2008

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

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White Bean Hummus - How to Make White Bean Hummus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try White Bean Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make White Bean Hummus.

Prep Time: 10 min | Level: Easy | Yield: 6 servings

Ingredients

1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil
 
Directions

*To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

Recipe courtesy George Duran
Show: Ham on the Street - Episode: Food in a Can

More Middle Eastern Recipes:

White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus

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White Bean and Roasted Eggplant Hummus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try White Bean and Roasted Eggplant Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make White Bean and Roasted Eggplant Hummus.

Cook Time: 25 min |  Level: Easy | Yield: 4 to 6 servings

Ingredients

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Directions

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home - Episode: Bridal Shower

More Middle Eastern Recipes:

Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini

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Spicy Hummus: Quick Chickpea Spread

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min | Level: Easy | Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Curry in a Hurry

More Middle Eastern Recipes:

Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus

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Falafel in Pita with Yogurt Sauce

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel in Pita with Yogurt Sauce.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite - Episode: Middle East Feast

More Middle Eastern Recipes:

Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers
Hummus & falafel on Pita Bread

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Lamb rissoles with tabouli and hommus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb rissoles with tabouli and hommus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb rissoles with tabouli and hommus.

Ingredients (serves 4)

650g lamb mince
1 egg, lightly beaten
1 cup rolled oats
1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
olive oil cooking spray
400g tabouli (see note)
2/3 cup hommus
Lebanese bread rounds, quartered, to serve

Method

1. Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  
2. Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.

Notes
You can find tabouli in the deli section of the supermarket.

Source
Super Food Ideas - February 2008, Page 67
Recipe by Claire Brookman

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

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Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Summer Stunner

More hummus Recipes:

Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus
Hummus & Vegetable Pita Toasts 

Save and share Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe
 
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Chunky Vegetable Hummus Spread - How to make Chunky Vegetable Hummus Spread

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus Salad Plate Recipe - Reduced-fat Hummus Recipe - Hummus without Tahini

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Hummus & Vegetable Pita Toasts - Best Hummus & Vegetable Pita Toasts

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus & Vegetable Pita Toasts Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Best Hummus & Vegetable Pita Toasts.

prep time 10 min
total time 10 min
makes 4 servings

Ingredients

1 pita bread, cut horizontally into 2 rounds
1 tsp.  olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup  shredded carrots
1 green onion, sliced
1 Tbsp.  sliced black olives

Preparation

Heat broiler.

Place pita rounds on baking sheet; brush with oil.

Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.

Cut into wedges.

Hummus Dip - Moroccan Whole Chickpea Hummus - How to Make hummus with tahini

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Hummus Dip - Middle Eastern Hummus Dip

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try a tasty Hummus Dip Recipe. Enjoy the Middle Eastern Cuisine and learn how to make the best Hummus Dip.

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

Hummus Dip Recipe - Hummus with Tomato-Mint Salsa Recipe - Hummus without Tahini

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Moroccan Whole Chickpea Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Moroccan Whole Chickpea Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Whole Chickpea Hummus.

Adding whole chickpeas to hummus gives this dip a hearty, chewy texture. Here the chickpeas are sautéed with onion and spices for extra flavor.

Ingredient (Serves 8)

2 Tbs. olive oil
1/4 cup finely diced white onion
1/2 tsp. salt
1/2 tsp. ground caraway seeds
1/2 tsp. ground cumin
1/4 tsp. curry powder
1/8 tsp. ground black pepper
1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 Tbs. lemon juice
1/2 cup finely chopped Italian parsley, plus extra leaves for garnish
1 Hummus Recipe

Directions

1. Heat oil in saucepan over medium heat. Add onion, salt, caraway, cumin, curry, and pepper; sauté 5 to 7 minutes, or until onion is translucent. Add chickpeas; cook 2 minutes more. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat, and stir in parsley. Cool to room temperature.


2. Spread Classic Hummus in shallow dish, and mound chickpea mixture in center. Garnish with fresh parsley leaves.

More hummus dip recipes 

Hummus with Tomato-Mint Salsa 
Hummus with tahini recipe 
Hummus Dip Recipe 
Chickpea & olive dip recipe 
Hummus Salad Plate Recipe 

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Hummus with Tomato-Mint Salsa Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Hummus with Tomato-Mint Salsa Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Tomato-Mint Salsa.

This party-worthy dip doubles as a delicious sandwich filling.

Ingredient (Serves 8)

2 medium tomatoes, diced (1 1/2 cups)
1/4 cup diced white onion
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 1/2 Tbs. lemon juice
1 recipe Classic Hummus (p. 40)

Directions

Stir together tomatoes, diced onion, oil, mint, and lemon juice in small bowl; season with salt and pepper, if desired. Let stand 5 minutes. Spread Classic Hummus in shallow dish, and mound salsa in center.

More hummus dip recipes

Hummus Dip Recipe
Hummus Salad Plate Recipe 
Hummus without Tahini
Apple-Spice Hummus Recipe 
Reduced-fat Hummus Recipe 

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Hummus with tahini recipe - How to Make hummus with tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Hummus with tahini recipe. Enjoy Tasty middle Eastern Side Dishes and learn how to make Hummus with tahini.

Ingredients

400g can chickpeas, drained, rinsed
juice of 2 lemons
2 large garlic cloves, crushed
½ cup (140g) tahini paste (see tip)
1 tablespoon extra-virgin olive oil
¼ teaspoon paprika
pita bread, torn, to serve

Method

1. Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.
2. 10 Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
3. 20 Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.

Hummus Dip Recipe - Hummus without Tahini - Easy Hummus Recipe

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Hummus Dip Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Hummus Dip recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Hummus Dip.

Yield: 8

Ingredients

1x19 ounce can of chick peas, drained (540 ml)
2 tablespoons lemon juice, fresh (30 ml)
1/4 cup vegetable broth (50 ml)
1 tablespoon balsamic vinegar (15 ml)
2 cloves garlic, minced
1/3 cup tahini
1 teaspoon ground cumin (5 ml)
1/4 teaspoon cayenne pepper (2 ml)
1 teaspoon coarse salt (5 ml)
1 tablespoon extra virgin olive oil (15 ml)
hot pepper flakes, optional, for garnish

Directions

1. Process chick peas, lemon juice, vegetable broth, vinegar, garlic, tahini, cumin, cayenne, salt and olive oil in a food processor until smooth. If mixture appears dry, add vegetable broth until desired smoothness is achieved.

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Chickpea & olive dip recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Chickpea & olive dip recipe . Enjoy cooking tasty healthy Middle Eastern food and learn how to make Chickpea & olive dip.

Cooking Time 10 minutes

Ingredients (serves 6)
1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsp mild ground paprika
60ml (1/4 cup) olive oil
Olive oil, extra, to serve

Method
1. oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.

2. Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.

3. a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.

Source
Good Taste - March 2006, Page 66 - Recipe by Michelle Noerianto

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Middle Eastern Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

recipe source BHG.com

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