If you love hummus, this recipe is worth trying! This takes only minutes to make but must be chilled for for a couple of hours before serving. Serve this with tortilla chips. Adjust all ingredients to taste.
I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.
Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.
The Mediterranean version of the ever popular Mexican layered dip. Instead of using garlic salt, I mix a large clove of pressed garlic with the hummus. Serve with toasted pita, flat bread or tortilla chips.
This recipe is inspired by some of the hummus recipes found right here at Recipezaar. We loved the recipe #90910 by kburie and adapted it to suit our own tastes. Thanks also goes to Becka for her recipe #73859. If you like roasted red peppers then this one's for you!
Note: We like to put the hummus into 3 separate covered dishes so we can quickly & easily serve it as an appetizer along with raw veggies, pita wedges or crackers. This keeps it fresh and readily available for when we have guests over or a sudden hummus craving!
Posted for ZaarWorldTours:
In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as part of the "Mezze". The "Mezze" is the equivalent of the french hors d' oeuvre, a collection of savoury nibbles as a lead-up to the Main Course.
Time posted is for using dried (soaked) chick peas that need boiling etc.. if you use canned chick peas then cooking time is 30 minutes. Tahini is a paste made from freshly ground sesame seeds. REGION: Middle East.
A frequent snack for me includes a healthy dip and some raw veggies. Since I also enjoy the combination of orange with savory spices or peppers, this dish from Cooking Light really appealed to me. Another untried recipe posted for the Zaar World Tour.