VEGGIE HUMMUS TRIO RECIPE BY TASTY
Here's what you need: hummus, small avocado, red pepper, beet, pita chip
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 5
Steps:
- In a food processor, combine 8 ounces (225 g) of hummus with the avocado. Puree until smooth. Transfer to a small bowl.
- Clean the food processor. Add 8 ounces (225 g) of hummus and the red peppers. Puree until smooth. Transfer to another small bowl.
- Clean the food processor. Add the remaining hummus and the beets. Puree until smooth. Transfer to another small bowl.
- Serve with pita chips.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, Sugar 1 gram
CLASSIC HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley
Provided by Jordan Kenna
Categories Snacks
Yield 2 cups
Number Of Ingredients 11
Steps:
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams
HUMMUS TRIO
Three is not a crowd in this flavorful assortment of hummus. Using the same base for all three makes this an easy way to create variety--just stir in different toppings right before serving. Whether your guests enjoy this Middle Eastern dip spicy, earthy or traditional, there will be something for everyone.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.
- In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
- To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
- To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
- Serve all 3 hummus bowls with pita chips for dipping.
Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Sugar 2 grams, Protein 5 grams
HUMMUS, VEGGIE, AND GOAT CHEESE SANDWICH RECIPE BY TASTY
Here's what you need: goat cheese, balsamic vinegar, small ciabatta rolls, roasted garlic hummus, large seedless cucumber, large roma tomatoes, small red onion, fresh arugula
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- In small bowl, combine the goat cheese and balsamic vinegar and mix until well combined.
- Spread about 1 tablespoon of the goat cheese mixture on the top half of each ciabatta roll.
- Spread about 2 tablespoons of roasted garlic hummus on the bottom half of each roll.
- On bottom half of each roll, layer 4 cucumber slices, 2 tomato slices, onion slices, and a handful of arugula.
- Cover with the top halves of rolls. Insert a toothpick into each sandwich to secure.
- Serve with chicken and wild rice soup.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 33 grams, Fat 8 grams, Fiber 4 grams, Protein 10 grams, Sugar 7 grams
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