Baconandhoumousbuttieshummus Recipes

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KUMQUATS



Kumquats image

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories     Desserts

Time 35m

Yield 16

Number Of Ingredients 3

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

Steps:

  • Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

TRADITIONAL BABA GHANOUSH



Traditional Baba Ghanoush image

A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.

Provided by IMANKAY

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 3

Number Of Ingredients 8

1 large eggplant
1 ½ tablespoons tahini sauce
4 cloves garlic, smashed
½ lemon, juiced
½ teaspoon red pepper flakes
salt to taste
1 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
  • Cut a shallow slit along the side of the eggplant and place into a baking dish.
  • Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
  • Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g

HUMMUS WITH PEANUT BUTTER



Hummus With Peanut Butter image

I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.

Provided by WI Cheesehead

Categories     Lunch/Snacks

Time 5m

Yield 2 Tablespoon, 20 serving(s)

Number Of Ingredients 8

2 cups canned garbanzo beans or 2 cups cooked garbanzo beans, drained
1/3 cup natural creamy peanut butter
1/4 cup lemon juice
1 teaspoon salt
2 garlic cloves, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Steps:

  • Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
  • Blend until smooth.
  • Transfer to serving bowl.
  • Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

HUMMUS FROM SCRATCH



Hummus from Scratch image

This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work.

Provided by RCROYER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

¾ cup dry garbanzo beans
¼ cup dried soybeans
1 bay leaf
1 onion, quartered
1 cup vegetable broth
3 cups water
2 cloves cloves garlic, crushed
1 lemon, juiced
2 tablespoons soy sauce
black pepper to taste
¼ cup tahini
¼ cup chopped fresh parsley

Steps:

  • Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  • Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  • Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 0.9 g, Sodium 301.6 mg, Sugar 4.1 g

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)



Authentic Middle Eastern Hummus (Chummus) image

Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!

Provided by Simone

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling

Steps:

  • Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  • Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
  • Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g

SUPER EASY HUMMUS



Super Easy Hummus image

Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!

Provided by Chelsey

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste

Steps:

  • Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g

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