Here is a “mostly” traditional recipe for hummus with tahini and garlic. You can whip this up quickly for a delicious and healthy appetizer. I like a little cumin in mine also.  My chef friend from Jordan suggests adding yogurt for a smoother texture. Course Appetizer Cuisine Middle Eastern Keyword

COURSE: APPETIZER | CUISINE: MEDITERRANEAN KEYWORD: EASY, HOMEMADE, PARTY, QUICK PREP TIME: 15 MINUTESSERVINGS: 4 CALORIES: 205 KCAL | AUTHOR: EDYTA With arrival of summer, so too comes the call for light and refreshing meals. This Mediterranean Platter with homemade roasted red pepper hummus, a medley of fresh veggies, olives

Author: A Cedar Spoon // Julia Jolliff   | Prep Time: 20 minutes   | Total Time: 20 minutes   | Yield: 6 INGREDIENTS FOR THE HUMMUS: 1 -16 oz can of chickpeas (garbanzo beans), drained and rinsed juice of 1 lemon 1/3 cup tahini 1 or 2 cloves garlic 3 tablespoons extra

Ingredients for Hummus (for 14 portions): 9 ounces dried chickpeas 4 ounces tahini (sesame paste) 2-3 cloves garlic 2-4 tablespoons extra virgin olive oil ½-1 lemon, squeeze the juice ½ teaspoon cumin seeds 1 teaspoon salt Let’s get started!!! Instructions 1. Rinse chickpeas in cold water and put in a

By Susanna Hoffman | Fine Cooking Issue 93 Yield: Yields about 2 cups. Servings: eight to ten. Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier. Ingredients

    Ingredients   For Hummus Dried Chickpeas (soaked for 12 hours) 100 gms Cooked Chickpeas 225 gms Cold water/ice cubes 70 ml Tahini 35 gms Garlic 1 clove Lemon Juice 2 tbsp Salt ½ tsp Olive Oil 20 gms For Hummus Garnish Olive oil 15 ml Paprika as required