Sentences with phrase «thought of hummus»

I hadn't thought of this Hummus salad as a real thing to share until I casually made it for my parents one night.

I always thought of hummus as a chickpea spread, but no.

I never thought of hummus as a dessert item until I came across brownie batter hummus at my grocery store.

Think of the hummus as a mere vehicle for all this deliciousness.

That's what I think of hummus.

Normally I think of hummus as a condiment, the spread in a sandwich, or a dip for raw veggies and pita bread.

Not exact matches

While we've come to think of the iconic PB&J as a convenient, healthy alternative to a sandwich made with lean meats or veggies, a classic peanut butter and jelly sandwich packs more sugar and calories than the standard turkey and cheese or hummus sandwich — and has less protein, a key muscle - building ingredient that also helps keep you feeling full until your next meal.

I found out that it was international hummus day last Wednesday, which is such a funny concept, but I thought it was a great excuse to get experimenting with new types of hummus.

I think it's great served with toasted rye bread spread with a thick layer of hummus, rocket leaves, olive oil, black pepper and lemon.

Thinking about the middle east, all of us start imagining those flavoured hummus dips at the supermarkets, those pita pockets with Falafel patty and drizzled with tahini sauce.

I never thought of putting any type of cheese in hummus before!

I love roasted broccoli and I love hummus, but I've never thought of putting them together.

For years, I only thought of tahini as being an ingredient you added to hummus.

I actually started thinking about doing a firecracker cornbread around the time I was writing about fire oil in the context of this hummus recipe.

You might think I am crazy but I am planning to freeze some portions of cooking water the next time I cook chickpeas just to be sure I have some when I want to make this hummus without cooking fresh chickpeas.

To see what my friends at Cook the Book Fridays thought of beet hummus, check out their links here.

I loved the unique combination of lime, coconut, and Thai curry paste with the usual hummus flavors and I immediately thought, «I must try to make this at home!»

I think I set my expectations too high, and I hoped for an exact replica of chocolate chip cookie dough that I could eat by the bowlful, instead of chocolate chip hummus.

So, when I learned that tomorrow is National Hummus Day, I kind of thought, «Wait!

Like most of us, I fell for it at street stalls and takeout joints — it's not the sort of thing I thought to make at home, until about five years ago, when I discovered it's about as easy to make as a batch of hummus.

i think its all about crunch and taste that needs to be in the spotlight i have not tried this brand of hummus..

Think of it as Italian - style hummus.

I thought I had bought a can of garbanzo beans on my last trip to the grocery store, which I use for making hummus, but discovered instead that I had mistakenly bought a can of cannellini beans!

I rarely buy prepared hummus but Tribe (used to be Tribe of Two Sheiks... I think...!)

I think I was craving tacos at the time because the first thing that popped into my head was this Fiesta Hummus and once it was on my mind I could think of nothing else.

And my face contorted a bit at the thought of this savory paste of ground sesame seeds which I use to make a lovely salad dressing and roasted zucchini dip, a cousin to hummus without the garbanzo beans.

This sounds great, but I may be one of the minority who thinks tahini actually detracts from hummus.

I was thinking of making some sort of tapanades with hummus and black olives with this mixed in somehow.

I'm so upset that I just made a batch of hummus a couple days ago and I was thinking about peeling the chick peas, but thought to myself that I would be crazy to do so....

I read Ruth Reichl's Gilt Taste article describing the serious virtues of peeled chickpeas in hummus last year and have been thinking it over here and there ever since.

I've never made hummus without olive oil — with the practice of peeling the cooked beans and adding some of the cooking water to the processor, I think it's key to a silky finish when incorporated.

This is amazing - I've been a lifelong eater and lover of hummus but haven't thought to peel the little guys.

I'm not a big fan of hummus, but that grainy texture is a big part of what turns me off, so I think I must give this one a try, too!

I definitely think the taste of the tahini makes a big difference as I have made hummus with not so great results.

i could eat hummus every day and i don't think i'd ever tire of it.

Standard - sized hummus pots from the supermarkets are around 250g I think, the pot I used was 230g - you might not use all of it, depending on how much hummus you want to add to the tart!

Think of chickpeas and you think hummus... falafalThink of chickpeas and you think hummus... falafalthink hummus... falafals....

Usually I do some type of hummus or avocado - based dip, but for this campaign, I decided to experiment cooking with Dreaming Tree wine... and I think I found two new favorites in the process!

I think the sesame seed flavor of the tahini adds to the hummus flavor.

I had always thought the combo of fresh herbs, earthy hummus, and bright tomatoes was a winner, but confession, I sometimes eat weird things.

Although Gena likes to apply a thick layer of some sort of spread — think hummus or cashew cheese — directly on the nori sheet, I start with the sliced cucumbers as I prefer my nori to stay as crisp as possible * — the drier, the crisper — and find it most pleasing to bite into the crunchy layer of cucumbers first.

So, with spring veg like asparagus on my mind and St. Patty's Day tomorrow, I thought I'd re-post a Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange - Chipotle Mayonnaise that I created one year especially for the occasion, and a delish mint - chocolate Vegan Grasshopper Pie, kindly posted by Tofutti, that I created another year, also for this greenest of holidays.

Also, I wanted to comment on the mung bean hummus (but too late so thought I'd sneak it on here): I used to churn out loads of hummus, and haven't for about a year until yesterday.

Last month we had a short holiday in Amsterdam, where we had such a tasty pumpkin hummus, I don't know why, but I still can't stop thinking of it.

For a second I forgot I was eating bread and hummus and thought I was digging into a stack of pancakes with maple syrup.

Never would of thought to add hummus and curry to a turkey burger, sounds delicious!

I love beans; I make them in every form I can think of, including hummus with garbanzo beans, but with no tahini at all (I just add a little extra water and it is as creamy as it would be with the high - fat tahini).

I actually didn't have any other recipes up my sleeve to give her — but it got me to thinking about how when I go to the self - serve buffet at Whole Foods Market for lunch, I will typically get a scoop of hummus and then I always garnish it with some of their chickpea salad.

I was thinking hummus but then recalled my love of smoothies, I haven't really been drinking them lately, and got to work immediately on creating this recipe.

Who would have thought the addition of sweet potato to a basic hummus recipe, along with some spice and some heat, would result in such a tasty (and healthy!)