Hummus W A Tomato Twissis Twist My Invention Zwt 8 India Recipes

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HUMMUS WITH A TWIST



Hummus With a Twist image

I don't usually care for hummus, but when I tried this at my friend's I couldn't stop eating it. It's important to use fresh lemons, extra virgin olive oil, and high quality garbanzo beans--you don't want ones that start out crunchy. I served this with Lavosh bread that was brushed with olive oil, sprinkled with salt and pepper and baked at 350F for 8-10 minutes.

Provided by momaphet

Categories     Lunch/Snacks

Time 10m

Yield 16 oz

Number Of Ingredients 9

2 (15 ounce) cans garbanzo beans, drained and rinsed
1/2 cup tahini
1/3 cup warm water
1/3 cup olive oil, good quality
2 -3 lemons, juice of
4 -8 garlic cloves
1 1/2 teaspoons salt
2 -3 teaspoons cumin
pepper, to taste

Steps:

  • Blend first four ingredients with juice from 2 lemons in food processor until smooth and creamy, about 5 minutes.
  • Add blend in remaining ingredients starting with 4 cloves of garlic.
  • Taste and adjust seasoning as needed.

BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)



Black Eyed Pea & Chorizo Hummus (Zwt-8) image

On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*

Provided by twissis

Categories     Vegetable

Time 35m

Yield 1/3 Cup Servings, 6 serving(s)

Number Of Ingredients 11

2 cans cooked black-eyed peas (Do not drain)
1/4 cup fresh chorizo sausage, chopped
1/4 cup onion, diced
8 garlic cloves, crushed
1/4 cup cream cheese
2 tablespoons tahini
1 teaspoon ground cumin
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon lemon zest
1/4 cup olive oil

Steps:

  • Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
  • Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
  • Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
  • Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
  • Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
  • *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
  • *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.

SUN-DRIED TOMATO HUMMUS



Sun-Dried Tomato Hummus image

Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.

Provided by MARKCOSENZA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
¼ cup fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
½ cup olive oil
½ cup oil-packed sun-dried tomatoes, drained
¼ cup finely shredded fresh basil
2 tablespoons olive oil
⅛ teaspoon paprika

Steps:

  • Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
  • Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g

CORNED BEEF AND TOMATO TWIST



Corned Beef and Tomato Twist image

This is one of my favourite weeknight meals, so quick and easy! I got this recipe off a friend some years ago and have been making it every since! I like to serve with chilli chips, paprika potato wedges or mashed potatoes. Enjoy.

Provided by Young cook ellie

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

340 g corned beef
400 g tinned chopped tomatoes, in the juices
1 onion, chopped
1 teaspoon curry powder
salt and pepper, to taste

Steps:

  • In a bowl, mash the corned beef as much as you can (this is a little tricky).
  • Add the tinned tomatoes, onions and curry powder. Mix well until the mixture becomes free of any lump of corned beef.
  • Transfer to a frying pan on a medium heat, cook the mixture for about 10 - 15 minutes until the mixture is heated through. Stir in the salt and pepper (to taste) and serve.

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