|by Rose Elliot|
Best-selling vegetarian cookbook author Rose Elliot's fans look to her to provide a sense of what is possible for the holiday season.
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Serve Hummus accompanied by pita ... saturated fat, less than 1mg iron, 42.7mcg folate, 56.7mg phosphorus, 96.11U Vitamin A, Omcg Vitamin B12, 7.4mg Vitamin C.
Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use. In a blender, mix together the garbanzo beans with ...
1. Put chick pea liquid, garlic and sesame seeds in blender on high. 2. Add chick peas and lemon juice. Blend until creamy. 3. Add cayenne pepper, ...
** yogurt is ... the blender and stir the batter well from time to time. Spread hummus on serving plate, garnish with olive oil, olives, or summak. Enjoy!
Split the jalapeno ... to make HOT hummus. Wash your ... little, and is so much better than store-bought. Stores well in refrigerator. Recipe can be doubled.
Boil chick peas in juice for 5-minutes. Drain and rinse chick peas. Add all ingredients into blender, except water. Blend until smooth. Add water a ...
Place all ingredients ... smooth. Serve with veggies and crackers. Tip: If a thinner hummus is preferred, add additional water or lemon juice to taste.
Put all ingredients into blender. Blend on high speed until smooth. Chill in serving dish. Serve with raw vegetables.
Pour contents of can into blender but reserve 1/2 cup of liquid and 6 chick peas. Blend 5-10 minutes until well creamed. Mash garlic with salt then ...
Drain garbanzo beans, reserving 2 tablespoons liquid. Place in bowl of food processor, using metal knife blade. Top with cover. With processor ...
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