Tag: hummus

Dairy-free · Pasta · Vegan

Super green hummus pasta

Belinda

Who knew that a pot of hummus could make such a fabulous, quick and creamy pasta sauce?
Whizz all the ingredients together until silky smooth, then stir through penne pasta for an easy midweek meal.
Recipe from Delicious Magazine

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1lb (500g) penne pasta
7oz (200g) pot of hummus
1 avocado, roughly chopped
1 zucchini, roughly chopped
7 fl oz (200ml) light coconut milk
40z(100g) defrosted frozen peas
Finely grated zest and juice of ½ lemon
The leaves of 5-6 fresh mint sprigs
Extra squeeze of lemon, lemon zest, black pepper, a few torn mint leaves and sea salt flakes, to serve

Cook the pasta according to the pack instructions.
Put the hummus, avocado, zucchini, coconut milk, peas, the finely grated zest and juice of ½ lemon, the leaves of 5-6 fresh mint sprigs and plenty of salt and pepper in a blender.
Whizz until completely smooth and bright green.
Once cooked, drain the pasta, return to the pan and toss with the avocado sauce over a medium heat until well coated (but don’t heat too much – think of it as a saucy pesto).
Taste, then add an extra squeeze of lemon, if needed.
Sprinkle over a little lemon zest, some black pepper, a few torn mint leaves and some sea salt flakes to serve.

Breakfast · Egg based

“Sabich” The Iraqi-Jewish breakfast sandwich

Belinda

This Iraqi-Jewish breakfast sandwich is a savory combination of fried eggplant, hard-boiled egg, hummus, Israeli salad and assorted condiments, stuffed into a pita and drizzled with tahini sauce and amba, a mango pickle similar to the chutneys found in Indian cuisine. The dish is now a favorite all over Israel

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1 cup hummus
4 whole pita breads
fresh ground pepper to taste
1/2 small onion, chopped (about 1/2 cup) (optional)
1/4 cup chopped flat-leaf parsley
3/4 lb tomatoes, seeded and chopped (about 1 1/4 cups)
3/4 lb cucumbers, peeled, seeded and chopped (about 1 1/2 cups)
vegetable oil for frying
3/4 tsp kosher salt, plus more to taste for seasoning
1 1lb eggplant, sliced into 1/2-inch rounds
4 hard-boiled eggs, sliced
1/2 cup prepared tahini sauce
schug (hot sauce) to taste
amba (mango pickle) to taste

Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes.

Press eggplant slices firmly between paper towels to remove excess salt and moisture. Heat 1 inch of oil in a large frying pan until very hot but not smoking, about 375F.
Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, remove eggplant and drain and cool on paper towels.

In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.

To assemble sandwiches, warm pitas in a 300F oven for 5 minutes, or in the microwave on high for 30 seconds.
Spread 1/4 cup hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about 1/2 cup salad.
Drizzle with 2 tablespoons tahini and hot sauce to taste.

Appetizer Vegetarian · Do-ahead · Gluten Free

Guacummus (Guacamole hummus) with feta and cumin.

Belinda

Yesterday I started to make guacamole and decided to add hummus for more body. Having done this, I added crumbled Greek feta cheese, roasted ground cumin and some finely chopped red onion.
It was divine, especially on toast. Try it!
Just know that you can vary the amounts of ingredients according to taste. Have fun with it!

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3 ripe avocados
1 large lime, juiced
1/2 small red onion, chopped finely (or more if you like it spicy)
a bunch cilantro, chopped
1/2 tsp paprika or if you like it slightly smoky, use smoked paprika
salt and pepper
1/2 tsp ground cumin. (I roast my cumin then grind it for much more depth of flavor)
About 3/4 cup creamy hummus. (I used Trader Joe’s hummus)
1/2 cup crumbled Greek feta cheese
1/4 to 1/2 tsp red chili flakes, if you want a kick

Firstly, mash the avocados, add the lime juice, red onion, cumin, cilantro and paprika.
Fold in the hummus and feta crumbles.
Taste and season, adding whatever you need to get the perfect flavor.

Serve on crackers or toast.