Sentences with phrase «using lemon hummus»

Before I even got to the part about using lemon hummus, I was already thinking that would be perfect!

Not exact matches

Purée chickpeas with olive oil, garlic, lemon juice, and tahini to make a quick and tasty hummus, which can be used as a dip or spread.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

I came up with this recipe, using olive oil and lemon juice like I do when I make hummus.

Now I know how I'm using up my lemon garlic hummus that I made over the weekend.

Freshly ground sesame seeds are used to make tahini and the hummus is perked up with spices and lemon juice.

Harissa Sweet Potato Hummus Recipe 1 medium sweet potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin

This hummus uses lime juice instead of lemon, because it goes so well with the jalapeño flavor.

I've used Classic Hummus as a base, added a squeeze of lemon, a bit of lemon zest, a drizzle of olive oil and several cracks of black pepper; spread on toasted crostini, add cauliflower and top with fresh mint.

I used hummus and lemon juice in a sharp dressing to finish off the salad.

If you want to switch it up, this lemon tahini dressing also works amazingly or you could simply use a good hummus.

I especially love this soup with chickpeas, and my lemon garlic hummus pasta with broiled peppers is a great way to use them too.

My go - to salad dressing involves using equal parts oil (i.e. extra virgin olive oil) or another healthy fat (i.e. hummus) with equal parts vinegar (i.e. balsamic) or another acid (lemon juice).

When making my own dressings at home, I recommend using equal parts oil (i.e. extra virgin olive oil) or another healthy fat (i.e. hummus) with equal parts vinegar or another acid (lemon juice).

Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli with Vegenaise (my only oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame seeds, no oil, home boiled chick peas boiled in water with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic, cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.

All of the ingredients used to produce hummus — chickpeas, olive or canola oil, pureed sesame seeds (also known as tahini), lemon juice, spices, and garlic — are extremely good for you and most are known to boost the metabolism.