Sentences with phrase «when making hummus»

Garbanzo beans (chickpeas): We usually remove the skins from garbanzo beans when making hummus because it makes smoother, creamier hummus.

I don't strictly measure my spices when making hummus and in my mind, there is a wonderful flavor and aroma that comes from the cumin.

Can't even tell you how many times I have started to pull the skins off the chickpeas when making hummus and then thought to myself, NAH!

The first time I did this when making hummus, I saw the sheer quantity of peels one measly can of chickpeas — and how smooth the hummus was.

When I make hummus in the Vitamix power blender on the puree program it comes out far smoother and fluffier than if I'd made hummus in the Magimix.

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

You don't sound insane to me — I've actually been doing this when I make hummus also, but had never heard of anyone else doing it.

When I make this hummus, I buy an extra bunch of beets, roast them all together and then I have some leftover for my salads during the week.

Sometimes when I make this hummus, I'll add some fresh jalapeño to give it a little kick.

My friend Teddy from Switzerland won't eat peanut butter; he almost gave me a heart attack when I made hummus and didn't have tahini so used PB instead — he took one bite and I thought he might be allergic!

When I make hummus, I don't have any trouble putting the hummus in the food processor and using an oil - free recipe.

When I made this hummus on Saturday morning, I almost tossed it in the bin.

Not exact matches

When I found out that Recipe Redux members would be teaming up with Sabra for National Hummus day on May 13, I immediately knew what I wanted to make.

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.

The cooking water solves the problem in my opinion, when it cools it is almost like gelatine, I guess that makes the hummus so perfect.

They have their own taste that makes things like hummus even more special.They also have the ability to become all kinds of crunchy when roasted and will rival any chip or pretzel or salty bit of goodness.

This is especially helpful when I'm trying to make something that has a thousand variations, like hummus.

When it comes to staple foods and easiest things to make from vegan or vegetarian diet, hummus must be at the top of that list.

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 make it all the time even for breakfast when there's not much to put on a sandwich — a nice organic spelt bread with a spread of hummus, spinach leaves and tomato from the garden makes a perfect breakfast or lunch around here...

I love making my own hummus but often find that I don't have tahini when I want to make a batch, and don't feel like running to the store.

And to make myself sound even more pathetic, when I first learned about hummus I was super confused when I found out what it was made out of.

The idea for these hummus spring rolls came from a friend of mine, who immediately suggested fusion spring rolls when I mentioned to her that I had made the hummus recipe again.

Typically on Sunday's when I roast vegetables, make hummus, and wash / store fresh produce, I'll bake four to five potatoes to eat throughout the week.

They also receive two complimentary crystal glasses etched with the Mount Palomar logo when they join, four complimentary wine tasting tickets per visit up to twice a month, 20 % off of additional wine tasting tickets, 25 % most Mount Palomar wines, 25 % off of gift center purchases, and 10 % off of food purchases at Mount Palomar, including our delicious house made hummus and pita chips.

We don't always take the time to make our own hummus these days, but when we do, this is what we make!

Everyone says we make great hummus, but then they laugh and say we are nuts when we say we peel the garbanzos.

I had the idea of making this paleo and low carb pumpkin hummus recipe recently when I got a bunch...

I've never made hummus with anything but canned chickpeas before... I'll definitely have to give this a try one day when I have some extra time on my hands!

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.

For hummus, it helps a lot to have freshly cooked, still - hot chickpeas as well — it makes all the difference to the texture and flavour if you pulse them when they're warm, and then thin it at the end with warm cooking water.

«When I bought the company in 1991, she was making all - natural sandwiches sold locally, different flavored hummus and fresh, chunky salsa — mild, medium and hot — that's homey and hardy, almost like a salad.

Because I use such great quantities, I buy the following at Costco: olive oil, balsamic vinegar, capers, kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)

I love love love hummus, and it was a happy day indeed when I discovered that you could make it at home!

Watch how we like to make this guacamole Avocado Hummus Cups Recipe Avocado Hummus is perfect for summer snacking when paired with sliced veggies.

The pea hummus is super tasty if you make it when spring peas come into season at your local farmers market, but if you're longing for some fresh veg flavors in the deep winter, you can use frozen organic peas.

Luckily you don't actually need to use tahini to make a great tasting hummus which you'll discover when you try this recipe.

It works beautifully if you substitute it for tahini when making a batch of hummus.

Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon - colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans.

So, when I saw ready made tahini at the store I snapped it up with plans of making hummus all day err day.

When you are ready to make the hummus, open the pot.

It will be cheaper that way, but you will need to start making this many hours before you plan on eating it and I d0n't know about you, but when a hummus craving hits, I want it there and then, I don't want to wait until the next day for it.

Well, back in the day when I was slingin» pizzas at Whole Foods, we made a special vegan pizza using hummus as a replacement for the sauce and cheese.

You can also put them into soups, make hummus with them of course, and you can even bake them in your oven until they're crispy, to make a sin - free snack when you're peckish.

We don't nearly have enough Greek food at our house but that'll change when I make this glorious hummus!

Enjoy it in soups and salads or when making our delicious Hummus dip.

When I saw this cute little mini pumpkin, I knew I had to use it for making this roasted pumpkin hummus, and then for serving it, too.

And just in case the hummus thins out when we put it on the cinnamon roll, let's make sure it holds together properly.

When made with the traditional ingredients of cooked, ground chickpeas and tahini (which is made from ground sesame seeds), hummus is a source of complete protein, containing all nine essential amino acids.

I cold turkeyed becoming a vegan (literally, when I finished the book, I went inside, looked at my fridge and excitedly made the saddest hummus and cucumber sandwich).