Cilantro Hummus With Crispy Garlic Pita Recipes

AVOCADO HUMMUS WITH CRISPY PITA CHIPS

Steps:

• For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
• In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
• For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
• Spoon the hummus into a serving bowl and serve the pita chips alongside.

CRISPY PITA WITH CHICKPEAS AND YOGURT (FATTET HUMMUS)

Steps:

• Preheat oven to 350°F. Smash 1 garlic clove with the side of a chef's knife and combine in a medium saucepan with chickpeas and 2 Tbsp. oil. Pour in cold water to cover chickpeas. Season with salt and bring just barely to a simmer. As soon as you see bubbles, remove pan from heat and set aside.
• Spread out pitas on a rimmed baking sheet. Drizzle with remaining 1/3 cup oil and toss to coat; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8-10 minutes. Remove pita chips from oven and set aside.
• Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.
• Melt butter in a small skillet over medium heat. Add cashews and cook, stirring, until nuts and butter are golden brown, about 5 minutes.
• Divide pita chips among bowls and scoop some lemon yogurt over. Drain chickpeas and divide evenly among bowls, then spoon over some of the toasted cashews and brown butter. Sprinkle with sumac just before serving if desired.

CILANTRO JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

VEGGIE AND CILANTRO HUMMUS SANDWICHES

Steps:

• To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
• Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
• Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.

HUMMUS WITH HERBED PITA CRISPS

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

SPICY CILANTRO HUMMUS

Steps:

• Place beans and 1/4-1/3 cup of the reserved liquid, cilantro, lemon juice, jalapenos, olive oil, garlic, cumin and salt in food processor; cover.
• Process until smooth. Add more liquid to make it the consistency that you like.
• Serve immediately or put in fridge for later.

LIME CILANTRO HUMMUS

Steps:

• In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime zest, garlic salt and cayenne; cover and process until blended. Serve with vegetables or crackers.

MRS. G'S GARLIC CILANTRO PINE NUT HUMMUS

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt.
• In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, the oil and water, scraping down the sides, until the hummus is smooth. Add water/oil, if necessary, to thin the hummus to the desired consistency.
• Add salt to taste.
• Add cumin and blend, taste and adjust if necessary.
• Add cilantro and process until chopped into mixture.
• Add toasted pine nuts and process until blended -- or you can just add them on top, whole, as garnish.
• Transfer the hummus to a bowl and serve.