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Homemade Hummus Two Ways - Beginner and Expert

YumSugar — Wed, 19 Aug 2009 05:50:20 -0700

Watching Party plan out her Summer cocktail soirée has left me in the mood for party bites and nibbles myself. When I show up to another friend's bash, my go-to appetizer (especially during the hotter months) is a container of freshly blended, cool, nutty hummus. It's better than store-bought, takes relatively little time to make, and puts a smile on everyone's face - even the hard-to-please health nuts. My favorite formula calls for sautéing the garlic first to eliminate any sharpness, but if I'm in a rush, I'll simply throw the essentials together in a processor and give it a whirl. See both options.

Fast & Easy Dinner: Couscous With Vegetables and Chickpeas

partysugar — Tue, 09 Jun 2009 06:50:13 -0700

Tonight, feed your family a healthy, filling salad. Inspired by Middle Eastern cuisine, this dish features the aromatic flavors of cumin and lemon. Roasting the vegetables adds depth, but you can achieve the same results by firing up the grill if you prefer.

Use the recipe loosely as a guide and toss whatever vegetables you have on hand with the couscous and beans. Interested in making this vegetarian meal? Get the recipe when you read more.

Couscous With Vegetables and Chickpeas
From Everyday Food

Ingredients

1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds), cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula

Directions

Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through.
Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

Serves 4.

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Fast & Easy Dinner: Mediterranean Salad With Chickpea Patties

partysugar — Thu, 16 Apr 2009 07:50:40 -0700

Who knew chickpeas could be transformed into so many delicious dishes?! Yesterday Yum recommended using them as a spread-like salad in a sandwich, and today I'm suggesting you form the canned beans into individual cakes.

These flavorful patties are seasoned with garlic, cumin, and parsley. They're the perfect topping to a Mediterranean-style salad dressed with tangy Greek yogurt sauce. If this vegetarian meal sounds interesting to you, get the recipe and read more.

Mediterranean Salad With Chickpea Patties
From Real Simple

Ingredients

1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup low-fat yogurt (preferably Greek)
3 tablespoons fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita chips (optional)

Directions

In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper.
Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

Serves 4.

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Monday's Leftovers: Salad With Feta, Chickpeas, and Pita

YumSugar — Mon, 03 Nov 2008 05:45:38 -0800

In this filling dinner salad, not only do the chicken and leftover chickpeas pack a double dose of protein, but the feta and chopped dill pickles add a much-needed flavor kick.

If you're vegetarian, simply exclude the chicken for an equally delicious meal. To make this salad for dinner, read more.

Chopped Salad with Feta, Chickpeas and Pita Croutons
From Sara Moulton

Ingredients

1/4 cup plus 6 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet or hot paprika
3 (6-inch) pita breads with pockets
Kosher salt
3 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
6 cups loosely packed arugula
6 cups loosely packed mesclun
2 large red bell peppers, coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 pound cherry tomatoes, quartered
1 1/2 cups cooked or drained, rinsed and dried canned chickpeas
1 1/2 cups crumbled feta cheese
1 1/2 cups diced dill pickle
3 cups cooked, diced chicken

Directions

Preheat the oven to 400°F.
Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl.
Split each pita horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles or 1-inch pieces and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven.
Whisk the vinegar, mustard, salt, and pepper in a large serving bowl until blended. Slowly pour in the remaining 6 tablespoons of olive oil, whisking to form a smooth dressing.
Just before serving, pile the arugula and mesclun in the center of the bowl on top of the dressing. Surround with the peppers, tomatoes, chickpeas, feta, pickles, and chicken. Add the pita croutons, toss and serve.

Serves 6.

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Sunday Slow Cooker: Vegetarian Curry

YumSugar — Sun, 02 Nov 2008 06:00:00 -0800

Now that we've cleared up any confusion you may have about curry and curry powder, I wanted to share a great recipe for it that you can make in your slow cooker.

This veggie dish makes a rounded meal whether or not you're a vegetarian; meat lovers will find it's full of robust flavors. To get this easy-prep recipe, read more.

Vegetarian Curry
From Better Homes and Gardens

Ingredients

4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice

Directions

In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
Stir in undrained tomatoes. Cover; let stand for 5 minutes.
Serve over hot cooked rice.

Makes 4 servings.

Nutrition information: Calories 407, Total Fat (g) 3, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 1068, Carbohydrate (g) 87, Fiber (g) 12, Protein (g) 13

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Smooth and Creamy Homemade Hummus

partysugar — Sat, 27 Sep 2008 08:00:57 -0700

Although I've made hummus with canned garbanzo beans a bunch of times, recently, I decided to experiment with a dried variety. The resulting hummus was delicious and incredibly rich with a perfect texture. Using the dried beans seemed to make it fuller and more luxurious than other any other hummus. You do, however, need to let the beans soak overnight, so don't wait until the last minute to make the puree. Served with crisp pita chips, this hummus was a scrumptious start to a Mediterranean meal. To look at the recipe, read more.

Hummus
From Food and Wine

Ingredients

1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature
1/4 cup plus 1 tablespoon fresh lemon juice
Salt
Paprika, for garnish
1/4 cup chopped parsley
Pita bread, for serving

Directions

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes.
Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.*
Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika.
Garnish with the reserved whole chickpeas** and the parsley, and serve with pita bread.

Makes about 4 cups.

Make ahead: the ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days.

*I thought the hummus was a little bland, so I added in more cumin and tahini, smoked paprika, and fresh ground black pepper. Taste the hummus and season according to your liking.

**I forgot to remove some of the whole chickpeas and did not use them as a garnish.

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Fast & Easy Dinner: Shrimp and Chickpeas

partysugar — Wed, 03 Sep 2008 06:45:43 -0700

Fancy a trip to an exotic Mediterranean destination? Take one tonight with this enticing meal. The shrimp is marinated in a cool, cumin-flavored yogurt before being seared on a hot grill. Canned garbanzos get a grown-up makeover when seasoned with red pepper flakes and fresh tomatoes. Fill out this pairing with a store-bought roasted red pepper hummus and pita chips, and you've got a meal ideal for entertaining. To escape from the mundane and get the recipe, read more.

Shrimp and Chickpeas
From Every Day With Rachael Ray magazine

Ingredients

2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped

Directions

In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin.
Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes.
Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.

Serves 4.

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Fast & Easy Dinner: Grilled Vegetables and Chickpeas with Couscous

partysugar — Thu, 15 May 2008 08:00:12 -0700

Don't be afraid of using your grill on weeknights to create quick and simple meals. Especially when the weather is pleasant, grilling is an excellent technique for rapid, maximized flavor cooking. In this recipe a plethora of vegetables are seared on the grill. The veggies are tossed with a fragrantly spiced couscous, fresh herbs, and filling garbanzo beans. A salty feta cheese is the finishing touch to this hearty, vegetarian dish from MyRecipes.com. To learn how to make it, read more.

Grilled Vegetables and Chickpeas with Couscous
From Cooking Light

Ingredients

1 large zucchini (about 8 ounces)
1 large yellow squash (about 6 ounces)
1 small green bell pepper, quartered
1 small red bell pepper, quartered
1 small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
Cooking spray
1 cup water
3/4 cup uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
Dash of ground cinnamon
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup (1 ounce) crumbled feta cheese

Get more recipes at MyRecipes.com

Directions

Prepare grill.
Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool.
Chop vegetables into bite-sized pieces; place in a large bowl.
Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.

Serves 4 (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese).

Nutritional Information: CALORIES 325(22% from fat); FAT 7.8g (sat 2.2g,mono 3.6g,poly 1.4g); PROTEIN 13.2g; CHOLESTEROL 8mg; CALCIUM 113mg; SODIUM 270mg; FIBER 8.6g; IRON 3mg; CARBOHYDRATE 53g

Like the recipe above? Try out some of these other ones:

- Great-Tasting Meatless Meals
- Dinner Tonight Recipes in 45-Minutes or Less
- Eat Smart at CookingLight.com
- Get More Grilled Recipes

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Mini Forest Side: Broccoli, Chickpea, and Tomato Salad

YumSugar — Sat, 03 May 2008 04:30:08 -0700

For some reason, I never seem to buy broccoli. It's not that I don't like it, it's that I never seem to purchase it. However, I've decided to hunt down some new recipes that will force me to eat more broccoli.

This weekend I'm thinking of making this broccoli, chickpea, and cherry tomato salad. The broccoli is steamed, and a mustard vinaigrette holds it all together.

To try this recipe out with me, read more.

Broccoli, Chickpea, and Cherry Tomatoes
From Martha Stewart

Ingredients

1 pound broccoli, separated into florets (4 Cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Directions

In a large saucepan with a steamer insert, bring 1 inch of water to a boil.
Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper.
Add tomatoes, chickpeas, and broccoli.
Toss to coat with dressing.
Let cool 5 minutes.
Serve at room temperature or chilled.

Serves 6.

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What Would You Make?

partysugar — Wed, 05 Mar 2008 03:01:13 -0800

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

You have a package of pita, a can of garbanzo beans, and black olives. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

To eat more salads this week I purchased a huge container of mixed greens. I will start by cutting the pita into 1 inch pieces. I will toss these with olive oil, salt, pepper, and roasted red pepper flakes. I will place the pita croutons on a baking sheet and bake in the oven for 15 minutes or until crisp and crunchy.
Meanwhile, I'll prep the salad. In a big bowl I'll combine greens, rinsed garbanzo beans, and chopped black olives. To this I will add a couple of things I know I have in the fridge - green onions and sun dried tomatoes.
I will make a simple red wine vinegar flavored with a little bit of mustard and toss the salad to coat.
I'll add the pita croutons and enjoy the salad with a chilled glass of the white wine I purchased yesterday: dry Riesling!

Source