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Full Online Book HomeLearning KitchenBeansandgrains - Hummus Recipes By Maree
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Beansandgrains - Hummus Recipes By Maree Post by :Kiwi-G Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3115

Click below to download : Beansandgrains - Hummus Recipes By Maree (Format : PDF)

Beansandgrains - Hummus Recipes By Maree

1 large can chick peas (i.e. ready cooked)
2 cloves garlic - crushed and roughly chopped
1 tabsp. olive oil
juice of 3 large lemons
3 tabsp. tahini
1 hot chilli - chopped finely
3 tabsp. ground cumin
handful of roughly chopped fresh parsley
cold water to determine the final consistency which should be as thin or thick as you like
salt and pepper, to taste

Drain and rinse chick peas. Place all ingredients in a food processor with the metal blade and whiz to your heart's content

serves 40

2 tablespoons garlic -- minced
3 (15.5-oz.) can garbanzo beans
1 cup Tahini
3 large lemons
2 teaspoons salt
1 teaspoon cumin seed -- ground
1 teaspoon cayenne paprika -- to taste

Drain 2 of the cans of garbanzo beans, reserving liquid. Place the beans in a food processor along with the undrained beans and all other ingredients except the paprika. Blend until it is a smooth paste. You can adjust the consistency with reserved liquid. Remove to a serving dish and top with paprika and some extra cayenne pepper. Cover tightly and chill before serving.

Serve with pita or other flat bread.


2 cans garbanzo beans, drained
juice of two small lemons
3 to 4 tablespoons yogurt
1 to 2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
fresh parsley, chopped

Chop garbanzos in food processor for a few seconds, using on-off pulses. Remove about a half cup and reserve. Add lemon juice, yogurt, olive oil, cumin, coriander and sugar, and process till smooth, scraping down sides of bowl. Transfer to a mixing bowl and add the reserved chopped garbanzos, combining well with spoon. Taste and correct seasonings. Transfer to serving bowl and garnish with chopped fresh parsley and a dollop of olive oil.

"Good Food Gourmet" by Jane Brody

1 2/3 cup cooked chickpeas (garbanzo beans) (1-15-oz can), drained and liquid reserved
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
water, if needed
3 large cloves garlic, peeled and crushed
1/2 tsp. ground coriander
1/4 tsp. cumin
1/4 tsp. paprika
dash cayenne
1/4 cup minced scallions
2 Tbl. minced fresh parsley for garnish

In blender, in batches, or in a food processor, process the chickpeas, tahini and lemon juice until the mixture reaches the consistency of a coarse paste; use as much of the chickpea liquid and/or water as needed.

Add the garlic, coriander, cumin, paprika and cayenne and process the ingredients again to combine them thoroughly. Transfer the hummus to a bowl, stir in scallions.

Cover the hummus and chill it 1 hour before serving time, adding the parsley garnish just before serving the dip.
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1/2 c Hidden Valley Ranch salad dressing mix, prepared with skim milk and fat free mayo 15 oz can red kidney beans, drained 1/3 c sweet pickle relish 2 whole hard-boiled eggs, chopped 1/3 c celery, chopped 1/2 c onions, chopped 1/2 c bell peppers, chopped 1 tsp salt 1/2 tsp prepared mustard Combine beans, pickle relish, chopped eggs, celery, onions, bell peppers, salt, mustard, and dressing mix in a mixing bowl and mix well. Refrigerate several hours before serving. 8 servings; 86 Cal, 1g Fat, 5g Pro, 13g Carb, 45mg Chol, 612mg Sod. Source: www.low-fat-recipes.com

Beansandgrains - Hummus Hab Hummus Beansandgrains - Hummus Hab Hummus

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3 (15 oz.) cans chickpeas -- drained and rinsed 1 head garlic -- peeled 8 oz. lemon juice 8 oz. tahini paste olive oil toasted sesame oil habanero powder Red Savina powder -- or Calvin's Magic Powder cumin salt cilantro -- chopped fine Finely chop garlic in food processor. Add chickpeas and everything else, except cilantro and whiz until smooth. Taste and adjust seasonings. If too dry, add more lemon juice or water. Remove to serving bowl and stir in cilantro. Drizzle extra oil on top. * Calvin's Magic Powder is a chile powder from one of the chile-heads. Cannot be