HUMMUS WITH HERBED PITA CRISPS
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
- Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.
HERBED HUMMUS
Jazz up store-bought hummus with a combination of fresh herbs that add bright flavor and color to this dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute.
Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 5 g
GARLIC AND HERB HUMMUS RECIPE BY TASTY
Here's what you need: garbanzo beans, garlic, tahini, lemon, olive oil, salt, pine nut, fresh parsley, water, pita chip
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil the garbanzo beans until the skins come off. Remove the skins, drain.
- Combine all ingredients in a food processor.
- Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
- Add more lemon or tahini if needed.
- Garnish with pine nuts and more oil!
- Eat with fresh vegetables or pita chips.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 21 grams, Fat 8 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams
HERBED LIMA BEAN HUMMUS
Categories Condiment/Spread Bean Garlic Herb Appetizer Mint Lima Bean Party Dill Cilantro Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
- Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
- Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
GREEN HERB HUMMUS
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
- Serve with dippers.
HERBED HUMMUS
This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to raw vegetable sticks, or as a topping for baked potatoes. From Bravo! Health Promoting Meals From The TrueNorth Kitchen Find this dip recipe and more in the Forks Over Knives Recipe App.
Categories Sauces & Condiments/">Sauces & Condiments
Time 20m
Number Of Ingredients 9
Steps:
- Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days. Note: Most food processors don't do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That's why I suggest you chop them by hand.
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