Happy Humus Ragu Recipes

HUMMUS, HAMOS, HOUMOUS, HOMMOS, HOMMUS, HUMMOS, HUMMOUS, HUMUS!

Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus! image

WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.

Provided by Sandi From CA

Categories Beans

Time 5m

Yield 1 1/2 cups (approximately)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup extra virgin olive oil
1/4 cup water
3 tablespoons fresh lemon juice
1 teaspoon minced garlic or 1 teaspoon garlic paste
3/4 teaspoon salt
1 pinch kashmiri chili powder (the former is a bit milder) or 1 pinch cayenne (the former is a bit milder)
1/2 teaspoon sumac (to garnish)
1/2 teaspoon ground cumin (to garnish)

Steps:

After draining the chickpeas well, put them all in a clean, large, cotton (non-terry) kitchen towel. Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.

SPAGHETTI SQUASH SPAGHETTI #RAGU

Spaghetti Squash Spaghetti #Ragu image

Ragú® Recipe Contest Entry. This is a hearty, comforting recipe that can be enjoyed as is, or easily adapted with your own ingredients to fit any tastes!

Provided by lis28133

Categories Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces spaghetti
1 lb Italian sausage
1 spaghetti squash
1 (24 ounce) jar Ragú® Pasta Sauce
4 tablespoons dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees.
Cut spaghetti squash in half, and remove seeds.
Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
Transfer to a 9x13 dish.
Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!

Nutrition Facts : Calories 595.1, Fat 30.1, SaturatedFat 12.5, Cholesterol 68, Sodium 1109.1, Carbohydrate 52.9, Fiber 2.1, Sugar 2.6, Protein 27

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