Dried Tomato Hummus Recipe

Photo: Dried Tomato Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Dried Tomato Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Dried Tomato Hummus.

Hummus sounds exotic but it’s really just a simple puree of chickpeas. It’s also a nutritious dish and so easy to make. If you can puree chickpeas, you’ve got the basics and you’re ready to add some zesty twists and whip up your own signature dip!

Yield: 12

Ingredients

Hummus

19 ounce cans (540 ml) can of chickpeas, drained and rinsed
1/2 cup (125 ml) tahini (sesame paste)
1 cup (250 ml) plain yogurt
1 teaspoon (15 ml) hot sauce
unit The juice and zest of 1 lemon
2 cloves garlic, chopped
1 bottle sun-dried tomatoes packed in oil (about 1 cup/270 ml)
unit A sprinkle or two of salt and lots of freshly ground pepper

Pita Crackers

4 unit pitas
1 tablespoon of olive oil (15 ml) or so, a big splash
1 tablespoon (15 ml) or so of honey
unit A sprinkle of salt and lots of freshly ground pepper

Directions

Hummus

Puree the chickpeas in your blender or food processor. Add tahini, yogurt, hot sauce, lemon juice and zest, garlic, salt and pepper. Keep pureeing and add tomatoes. Check your consistency here and if you prefer add a bit more yogurt or a little splash of water to thin the texture. Now taste and adjust your seasoning and you’re ready for the dippers!

Pita Crackers

Preheat your oven to 350 F (180C).

Whisk the oil and honey together and brush both sides of each of the pita chips. Sprinkle with salt and pepper. Cut in 6 or 8 wedges, transfer to a cookie tray and bake until they begin to turn golden brown, about 10 minutes or so. Begin peaking in the oven every minute or so until the chips and continue baking until all the chips are evenly golden brown, not just the ones on the edge. Remove any that finish ahead of the pack and keep tanning the rest. Now you’re ready to dip and share!

Freestyle Twist: This basic recipe is ripe for twists! Add some pesto, tapenade, black olives or roasted red peppers to the blend. Maybe toss in a bunch of fresh herbs like cilantro, basil or parsley. If you omit the sun-dried tomatoes in oil, add about a half cup (125 ml) of olive oil instead. Whatever twists you choose you will have a zesty, ready to serve dip that will keep in the refrigerator for about a week!

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap
Chunky hummus dip

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Turkish Pizza Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish Pizza Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Pizza Recipe.

If you’re in the mood to experiment and take a trip to Istanbul – try my Turkish pizza.

Yield: 8

Ingredients

Dough

1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
1 1/3 cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
1/4 cup olive oil (60 ml)
3 3/4 cups to 4 cups, all-purpose flour (925 ml to 1 l)
1/4 cup yogurt (60 ml)
Flour, for kneading and rolling
Olive oil, for oiling the bowl

Toppings

4 tablespoons olive oil (60 ml)
2 baby eggplants, chopped in ¼ -inch dice
1 pound medium ground lamb or ground beef (454 grams)
1/4 cup tomato paste or sun-dried tomato puree (60 ml)
1/2 cup crushed canned tomatoes (125 ml)
Coarse salt and freshly cracked black pepper, to taste
1 teaspoon of sumac (5 ml)
2 fresh chiles, chopped or red chile pepper flakes, optional
3 cloves garlic, chopped
1/4 cup chopped fresh parsley (60 ml)
2 cups grated mozzarella (500 ml)

Directions

Dough

In a small bowl, add 1 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture. Blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. (Alternatively just mix the dough by hand.)
Turn dough onto a well-floured surface. Using the remaining flour continue to knead the dough by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Toppings

Heat 3 tbsp. olive oil in a medium large sauté pan on medium heat. Add the eggplant and season with salt and pepper. Sauté eggplant until soft, about 5 to 10 minutes. Transfer to a plate or bowl. Let eggplant cool to room temperature.

In the same sauté pan, add 1 tbsp. of olive over medium high heat. Add lamb and season with sumac and salt and pepper. Sauté until browned, about 5 minutes. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste. Let mixture cool to room temperature.

Combine eggplant with the lamb mixture in a large bowl. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.

Assembly

Preheat oven to 500 degrees F. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions. (Alternatively bake the pizzas on baking sheets or pizza pans if not using a pizza stone.)

Punch down dough. Divide dough into 4 equal pieces. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each piece of dough into a large rectangle, about 10 x 12-inch ovals.

Sprinkle some flour onto a pizza paddle. Place an oval of dough onto the pizza paddle. (Alternatively if you don’t have a paddle, you can sprinkle flour onto the back of a pizza pan or baking sheet to transfer dough to the pizza stone. If you are not using a pizza stone to bake the pizzas just bake them in a floured baking sheet or pizza pan).

Evenly spoon a ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border. Fold over edges of the dough using a twisting action to create a crust. Sprinkle a ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.

Transfer the pizza onto the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Cut in strips or wedges. Repeat with remaining ovals of dough. Makes 4 pizzas.

Courtesy of Christine Cushing

More Middle Eastern Bakery & Pastry Recipes:

Middle eastern lamb & cranberry pizzas
Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
Turkish Bread Pizza

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Chicken, sweet potato and grape tajine recipe

Photo: Chicken, sweet potato and grape tajine recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken, sweet potato and grape tajine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken, sweet potato and grape tajine.

Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

50ml olive oil
1 medium chicken, jointed with larger pieces halved
3 large sweet potatoes, peeled and cut into chunks
25g whole almonds, blanched
125g seedless green grapes
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tbsp honey
400ml chicken stock
salt
pepper
salad cress, to garnish

Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

TESCO realfood

More recipes from the hummus blog:

Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew
Shish Barak with Yoghurt
Fish with Chickpeas and White Rice

Save and share Chicken, sweet potato and grape tajine recipe 

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Moroccan carrot salad recipe

Photo: Moroccan carrot salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan carrot salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan carrot salad.

Serves: 4

Ingredients

handful raisins
zest and juice of 1 orange
500g carrots, washed and peeled
½tsp ground cumin
½tsp ground coriander
2 pinches ground cinnamon
1-2tsp white wine vinegar
bunch mint leaves, finely chopped
salt
pepper
squeeze of lemon juice

Soak the raisins in the orange juice for 10-15 minutes to plump up. Grate the carrots on the coarse side of the grater and put into a large bowl. Add the orange zest, plumped up raisins and juice, spices and vinegar.

Stir in the mint leaves and season, then taste. You may want to up the acidity with a little lemon juice. Refrigerate until needed.

TESCO realfood

More recipes from the hummus blog:

Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew

Save and share Moroccan carrot salad recipe

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Moroccan butternut squash couscous salad recipe

Photo: Moroccan butternut squash couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan butternut squash couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan butternut squash couscous salad.

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 2

Ingredients

400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
100g couscous
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped

Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.

Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.

Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.

TESCO realfood

More recipes from the hummus blog:

Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup

Save and share Moroccan butternut squash couscous salad recipe

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Grilled aubergine and tomato salad recipe

Photo: Grilled aubergine and tomato salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Grilled aubergine and tomato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Grilled aubergine and tomato salad.

Recipe facts:
Takes: 15 mins to prepare and 10 mins to cook
Serves: 4

Ingredients

1 aubergine, sliced lengthways
3tbsp olive oil
2 cloves garlic, chopped
½tsp dried crushed chilli flakes
1 lemon, juice and zest
200g (7oz) Sugardrop tomatoes
1 ball of mozzarella
½ packet (about 15g) mint leaves
½ packet (about 15g) parsley
a few leaves of basil

Cut aubergine into thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.

Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.

Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.

Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.

TESCO realfood 

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup
Golden Couscous with Currants & Scallions 

Save and share Grilled aubergine and tomato salad

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Lemon, Sesame, and Garlic Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon, Sesame, and Garlic Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon, Sesame, and Garlic Hummus.  Browse a wonderful collection of Hummus Recipes.


For anyone who doesn't like to eat meat every day, legumes are a great source of plant protein. Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture.

Yield Makes about 3 1/2 cups

Ingredients

1-3 garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons white sesame seeds, toasted
2 tablespoons tahini
2 tablespoons lemon juice
1 (15-ounce) garbanzo beans, drained, liquid reserved
1 tablespoon orange peel, minced
Salt and white pepper, to taste
1 1/2 tablespoons lemon peel, minced

Directions

In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.

Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

Per 1/4 cup: 75 calories; 2 g protein; 4 g fat; 8 g carb; 2 g fiber.

Body+Soul, April/May 2005
wholeliving.com

More recipes from the hummus blog:

Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap
Chunky hummus dip
Meze Platter: Hummus, Shrimp Salad, Cucumber Salad 

Save and share Lemon, Sesame, and Garlic Hummus Recipe

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