It's also lovely
sprinkled over hummus.
Not exact matches
Back to the recipe — a sneaky tip — the fennel seeds
sprinkled over the finished
hummus have a purpose — they help freshen the breath and take away that garlicky odour.
When the veggies and flatbread are cooked, flip the flatbread out of the skillet onto a large plate and top with the
hummus spread, a
sprinkling of fresh arugula or spinach, and then arrange the roasted vegetables
over the top.
Sprinkle most of the feta (I reserved a bit for the topping)
over the
hummus so that there is a straight line of filling down the middle.
I'm trying to make the most of it,
sprinkling arils
over a bowl of
hummus, substituting it for tomatoes in tabbouleh, adding handfuls to bowls of yogurt, and including it in simple grain dishes like this one with freekeh.
Sprinkle the chopped almonds
over top so all of the
hummus is covered (see photo above).
Recently I have been enjoying plain
hummus will a little paprika
sprinkled over it.
It's used in spice blends (it's the main ingredient in za'atar, which is used to make
hummus), dry rubs, marinades, salad dressings, dips and spreads, and, it's used as a condiment
sprinkled over beef, lamb, poultry, fish, seafood, vegetable, rice and grain dishes.
When you're happy with it, place the
hummus in a large bowl and
sprinkle a little smoked paprika
over the top, followed by a swirl of good olive oil.