How to make best hummus?

Hummus is one of the most popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer.

Prep Time: 10 minutes

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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Great Garlic Hummus Recipe - Enjoy middle eastern hummus.

Makes 3 cups

Ingredients
* 600g canned chickpeas, drained, rinsed
* 3 garlic cloves, crushed
* 100ml olive oil
* 2 tbs tahini paste*
* 1 tsp ground cumin
* Juice of 1 lemon
* Toasted Turkish bread, to serve

Method

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.

2. Place hummus in a bowl and serve with toasted Turkish bread.

Notes & tips
* From health food stores and selected supermarkets.

Source
delicious. - June 2004, Page 107
Recipe by Valli Little

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Enjoy feta hummus (Fattet Hummus) - best Feta hummus recipe, enjoy middle eastern cooking!

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Recipe for falafel hot sauce. Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping.

Preparation Time 5 minutes
Cooking Time 20 minutes

Ingredients
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa or hot sauce
2 cloves garlic, pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped

Preparation
In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Sitting frequently.

Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!

Store in refrigerator for up two weeks.

Try
Falafel Recipe from Scratch
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

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Enjoy cooking and learn how to prepare wonderful Sumac chicken & hummus wraps sandwich.

Ingredients (serves 4)
4 x 170g chicken breast fillets
1 1/2 tbs sumac (see note)
2 tbs olive oil
8 mountain bread wraps
200g mixed salad leaves
4 tomatoes, sliced
2 large avocados, sliced
1/2 cup coriander leaves
2/3 cup (160g) low-fat hummus

Method
1. Halve the chicken breasts through the center to make 8 thin fillets. Place in a bowl with sumac and oil. Season with salt and pepper and rub well into the chicken.

2. Heat a chargrill pan on medium-high heat. Cook the chicken, in batches, for 3-4 minutes on each side until cooked through and charred. Cover with foil and rest for 5 minutes.

3. Place the bread on a flat surface. Arrange the salad leaves, tomato, avocado and coriander in the centre of each. Dollop hummus over, then cut chicken into thin slices and place on top. Wrap to enclose, then serve immediately.

Notes & tips
Sumac is a lemony, Middle Eastern spice from supermarkets and delis.

Source
delicious. - June 2008, Page 132
Recipe by Louise Pickford

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Learn how to make best oriental Sambousek filled with fried meat.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients


For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Cooking tips : Mixing 1 tablespoon of labneh with the stuffing will result in a better taste.

Nutrition Information

Fats : 25.00 g
Protein : 11.00 g
Carbohydrate : 30.00 g
Energy : 394.00 Kcal

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Learn how to make best oriental Baklawa recipe filled with Pistachio.

Ingredients

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklawa:
15 sheets filo pastry, thawed if frozen
¾ cup butter or 150 g, melted
¼ cup caster sugar or 50 g
1 cup ground almonds or 100 g, mixed with the caster sugar

For the filling:
2½ cups pistachio nuts or 375 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

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Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

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Ingredients (serves 4)

4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes & tips

* You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
* Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

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Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta

800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.
2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.
3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes & tips
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

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Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
2. Whisk together the lemon juice and oil in a jug.
3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

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