Blend well and serve, topping the hummus with a touch of sea salt, a drizzle of olive oil, and an extra squeeze of fresh lemon juice. Garlic: Use roasted garlic in the recipe but add 4 cloves of it.Blend well and top with olive oil, sea salt, and freshly chopped basil. Green: Use the main recipe, but add a handful of fresh basil leaves, a handful of cilantro leaves, a handful of parsley, and an additional teaspoon of onion powder.Serve with pepper flakes and olive oil on top. People tend to think of hummus as a condiment here, Wiseman said.Not so at Little Sesame, where it forms the basis of a meal (9 to 12) that also will include a. Mediterranean, Mediterranean Diet, Middle Eastern. With a little bit of prep ahead of time, this falafel bowl dinner is to assemble any night of the week. The hummus will turn a pretty reddish color. These healthy dinner bowls are loaded with delicious falafel and other Mediterranean favorites like hummus, tabouli salad, feta, and fresh vegetables. Skip the water and blend all of the ingredients. Pepper: Using the main recipe, add to the blender 1/2 cup of roasted peppers in oil.Cumin: Add a sprinkle of cumin and a touch of sea salt, and drizzle with olive oil.Spicy: Add a sprinkle or two of red pepper flakes and a dash of smoked paprika on top of the final olive oil drizzle.Always offer warm pita bread, pita chips, and fresh vegetables, but choose among these additional toppings: I pressure cooked the dried chickpeas to speed up the process a bit and it worked like a charm.Serve your hummus in a variety of ways by switching up the final touches. Oh and I have to admit, I did change one little thing. Hmmm, I think I see lots of Zahav hummus in my future. It was worth it though – this recipe makes a lot of sauce, enough for about 3 batches of hummus. First the tahini is made into a delicious sauce then blended with the chickpeas. So I’ll admit, while this is clearly is the best hummus I’ve ever had, this recipe is a little extra work. It’s also a very good source of manganese, another trace mineral which helps with calcium absorption and the breakdown of fat and carbohydrates. These little seeds are an excellent source of the essential trace mineral copper, which helps with iron absorption and the body formation of red blood cells. And while they may not be in the spotlight like some other seeds, they’re packed with nutrition. These little seeds have been around for a pretty long time. Place the chickpeas in a large bowl with the bicarb soda and enough water to cover. So what’s tahini? Pretty simple – roasted and ground sesame seeds. Hummus is pretty simple, so why does this one taste so much better? You know what it is? It’s the tehina, aka tahini. When I got this precious recipe in my hands there was no way I wasn’t going follow this recipe! I had to find out why this hummus was the so delicious. A one-tablespoon (15g) serving of hummus provides 39 calories, 1. Okay, back the most delicious hummus ever. Rachel MacPherson is a health writer, certified personal trainer, and exercise nutrition coach based in Halifax. Just to name a few – no wonder I’m a hummus freak! There’s a lot of good stuff in there! Fiber. And I’m rarely without a tub of hummus and cut-up veggies for dipping. I spread it on everything – toast, sandwiches, crackers. Oh – did I mention that I also happen to be a hummus freak? Yup, sure am. And they quite possibly have the most delicious hummus ever. Are you familiar? If not, you should get acquainted. One of my new cookbooks was from a favorite restaurant of mine, which just happens to be right here in Philly – Zahav. I like to see what flavors are put together, what cooking techniques are used – you get the idea.īut this time was different. So why do I have all the cookbooks then? For inspiration. But when it comes to actually following a recipe the way it’s written – nope, it doesn’t happen. I love perusing the books and reading the recipes and stories behind the recipes. I know, I know – it’s crazy and I don’t really know the reason. Anyway, it’s really sort of funny my cookbook collection because I don’t ever really follow a recipe. Hopefully someday soon that will change and I’ll have all the space for all the cookbooks! I mean you only have so much room when you live in an apartment. And I’ve only kept it small because of lack of space. Oh – in case you didn’t know, I have a small cookbook collection. Right now I’m totally into the 5 (yes 5!) new cookbooks I got for Christmas. I can’t remember the last time I read a book that didn’t have to do with food or nutrition! There’s nothing wrong with that is there?
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