Dill Hummus And Toasted Pita Wedges Food

HUMMUS & VEGETABLE PITA TOASTS

Hummus & Vegetable Pita Toasts image

Top pita toasts with hummus, shredded carrots, green onions and black olives for these Hummus & Vegetable Pita Toasts. This recipe makes a great appetizer!

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 pita bread, split horizontally into 2 rounds
1 tsp. olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup shredded carrots
1 green onion, sliced
1 Tbsp. sliced black olives

Steps:

Heat broiler.
Place pita rounds on baking sheet; brush with oil.
Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.
Cut into wedges.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

LEMONY DILL HUMMUS DIP

Lemony Dill Hummus Dip image

Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.

Provided by Food Network Kitchen

Categories appetizer

Time 9h20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

8 ounces (about 1 heaping cup) dried chickpeas
2 teaspoons baking soda
3/4 cup tahini
Juice of 3 lemons (about 1/2 cup)
3 cloves garlic
1/2 cup packed fresh dill fronds
Kosher salt
1/2 cup ice water
1/4 cup whole-milk Greek yogurt
1 medium radish, very thinly sliced
2 tablespoons capers in brine, drained and patted dry
Pumpernickel bread and sliced cucumbers, for serving

Steps:

Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

EASY DILL HUMMUS

Easy Dill Hummus image

This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)

Provided by DreamoBway

Categories Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
1 tablespoon olive oil
1/4 cup pickle juice (dill)
3 garlic cloves, minced
1 teaspoon dill weed
salt and pepper, to taste

Steps:

Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
Blend until well combined and creamy.
Refrigerate at least 2 hours to allow flavors to develop.

Nutrition Facts : Calories 136.7, Fat 5.5, SaturatedFat 0.7, Sodium 216, Carbohydrate 18.4, Fiber 3.6, Sugar 0.2, Protein 4.5

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