Hummus and Dip Recipes
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Hummus and Dip Recipes
by Xena Mon 20 Feb 2017, 9:35 pm
Hummus
From the American Heart Association's Low-Fat, Low-Cholesterol Cookbook:
1 19-oz can chickpeas, rinsed and drained
1/2 C fresh lemon just
1/4 C tahini
2 CLOVES of garlic, minced
1 t vegetable oil
1/2 t ground cumin (or more to taste)
1/8 t cayenne pepper (optional)
Freshly ground black pepper to taste
1/4 t salt
1/4 C water
1/2 C finely chopped parsley
Combine all except parsley in blender or food processor fitted with metal blade. Blend, scraping sides occasionally. If too thick, add more water, a few drops at a time. Mixture should be smooth paste. Stir in parsley. Tastes best when refrigerated for 24 hours before serving.
From Bobby Flay's Boy Meets Grill cookbook:
1 1/2 C chickpeas, drained and rinsed
3 CLOVES roasted garlic
1 chipotle pepper, canned in adobo
1 t ground cumin
2 t honey
2 T fresh lemon juice
2 T tahini
1/4 C olive oil
1 1/2 T coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
Place first seven ingredients (chickpeas through tahini) in a food processor and process until smooth. With motor running, gradually add olive oil until emulsified. Add the parsley and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.
From Lawmom
From the American Heart Association's Low-Fat, Low-Cholesterol Cookbook:
1 19-oz can chickpeas, rinsed and drained
1/2 C fresh lemon just
1/4 C tahini
2 CLOVES of garlic, minced
1 t vegetable oil
1/2 t ground cumin (or more to taste)
1/8 t cayenne pepper (optional)
Freshly ground black pepper to taste
1/4 t salt
1/4 C water
1/2 C finely chopped parsley
Combine all except parsley in blender or food processor fitted with metal blade. Blend, scraping sides occasionally. If too thick, add more water, a few drops at a time. Mixture should be smooth paste. Stir in parsley. Tastes best when refrigerated for 24 hours before serving.
From Bobby Flay's Boy Meets Grill cookbook:
1 1/2 C chickpeas, drained and rinsed
3 CLOVES roasted garlic
1 chipotle pepper, canned in adobo
1 t ground cumin
2 t honey
2 T fresh lemon juice
2 T tahini
1/4 C olive oil
1 1/2 T coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
Place first seven ingredients (chickpeas through tahini) in a food processor and process until smooth. With motor running, gradually add olive oil until emulsified. Add the parsley and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.
From Lawmom
Xena- Posts : 89
Join date : 2017-02-18
Artichoke Dip
by Xena Tue 21 Feb 2017, 10:21 pm
Artichoke Dip
Serves 10-12
1 8-16 oz Container of Kraft Parmesan Cheese
4 Cans of Artichoke Hearts (10-12 Hearts)
2-3 Cups of Mayo (Best Foods or Hellmans)
1-2 loafs of Baby Rye Breads
Aluminum Tin or round pan
1.Cut up Artichoke Hearts and put in mixing bowl
2.Mix in 2-3 cups of Mayo and mix in with Arichoke Hearts
3.Mix in 8-16 oz of Parmesan Cheese. I like mine super cheesey cause I’m cheesey. So I mix in the 8 oz first and mix it with the Artichoke Hearts and Mayo and then I taste it and mix in a bit more of Parmesan.
4.Mix all of the ingredients together into the tin pan and spread the dip evenly in the pan .
5.Set your oven to 360 degrees
6.Take two tablespoons of Mayo and spread it evenly on top of the dip
7.Take four tablespoons of Parmesan Cheese and spread it evenly as a top layer on top of the dip.
8.Put the dip in the oven and bake for 20-25 mins until the dip is slightly browned on the top
9.Take the dip out of the oven and cool down for 5 mins
10.Serve with the baby rye breads
From Cat
Serves 10-12
1 8-16 oz Container of Kraft Parmesan Cheese
4 Cans of Artichoke Hearts (10-12 Hearts)
2-3 Cups of Mayo (Best Foods or Hellmans)
1-2 loafs of Baby Rye Breads
Aluminum Tin or round pan
1.Cut up Artichoke Hearts and put in mixing bowl
2.Mix in 2-3 cups of Mayo and mix in with Arichoke Hearts
3.Mix in 8-16 oz of Parmesan Cheese. I like mine super cheesey cause I’m cheesey. So I mix in the 8 oz first and mix it with the Artichoke Hearts and Mayo and then I taste it and mix in a bit more of Parmesan.
4.Mix all of the ingredients together into the tin pan and spread the dip evenly in the pan .
5.Set your oven to 360 degrees
6.Take two tablespoons of Mayo and spread it evenly on top of the dip
7.Take four tablespoons of Parmesan Cheese and spread it evenly as a top layer on top of the dip.
8.Put the dip in the oven and bake for 20-25 mins until the dip is slightly browned on the top
9.Take the dip out of the oven and cool down for 5 mins
10.Serve with the baby rye breads
From Cat
Xena- Posts : 89
Join date : 2017-02-18
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