Pesto Falafel With Butternut Hummus Recipes

FALAFEL WITH HUMMUS

Steps:

• Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
• Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.

PESTO HUMMUS

Steps:

• In food processor, place all ingredients except olive oil and crackers. With food processor running, slowly drizzle oil through feed tube. Stop processor once to scrape down sides with spatula. Continue to process until smooth, adding a spoonful of water if necessary to thin out spread.
• Serve with crackers.

FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY

Steps:

• Make the falafel: Line a baking sheet with parchment paper.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
• Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
• Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
• Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
• Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
• Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
• Enjoy!

EASY PESTO HUMMUS RECIPE BY TASTY

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and pesto. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

PESTO HUMMUS

Steps:

• In a food processor, place all the ingredients except for beans and salt and process until smooth.
• Add beans and salt and process again. Taste and adjust the amount of salt.
• Infuse love and serve with chips or veggie sticks.

ITALIAN HUMMUS WITH PESTO

Steps:

• Drain one can of beans, and put beans in food processor.
• Partially drain second can of beans, and add with remaining ingredients to the food processor.
• Process until smooth.
• Serve with crunchy bread sticks or a good chewy french bread.