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Posts Tagged ‘hummus’

by Caitlin Saniga

Edamame hummus

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.

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by Sarah Steimer

Cilantro and jalapeno hummus

This hummus went up 10 notches just from sitting in the fridge for a few days. It’s great for dipping, but I’ve also been using it on wraps. It pairs extremely well with some pickled carrots and onions. Speaking of great pairings, how great would this green hummus be with some green beer?

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by Caitlin Saniga

Cedars Lebanese Restaurant: meza selections

Cedars has a meza menu available on weekdays and for a limited window of time on Saturdays. Diners can choose 5 full-size appetizers from a list of 10 or 12 for about $18. When my mom and sister came to visit recently, we ordered (clockwise from bottom left): cheese sambousek, hummus bi tahini, falafel, fried beef kibbeh and fattoush.

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by Sarah Steimer

I've been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I'd add even more next time.

I’ve been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I’d add even more next time.


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by Caitlin Saniga

Crostini with hummus and spinach-olive slaw

This is a no-fuss crostini that’s sure to impress. Prepare your own hummus or use your favorite store-bought version. We won’t tell!

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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by Caitlin Saniga

The only sad part about ordering the hummus from Aladdin's is that there's never enough pita! Ask for double, or plan to get creative with dippers if you grab an order to go. But really, anything tastes better dunked in this stuff.

Sarah and I have long loved Aladdin's. We'd drive over to the Hudson, Ohio, location when we were living in Kent to order our favorite menu items (Mine's the chicken salad rolled pita with feta and toasted almonds, and Sarah loves the lentil-chili soup.). The last time we met up in Ohio, we visited the Akron location and caught up over dinner (Bill snapped this picture of us.). I love Aladdin's because the vibe is very comfortable yet classy. It's the type of place where you can grab lunch with a co-worker, have a nice dinner date or order a meal to go. And while the bulk of the chain's locations are in Northeast Ohio, I was surprised to see Aladdin's has spread out to places like Indiana and Virginia. Pull up the map on the Aladdin's website, and see for yourself!

I visited: Aladdin’s Eatery, which has a Mediterranean menu with lots of meat-free (and meat-full) options

I tried: Hummos, topped with fresh herbs, olive oil and a couple of sliced vegetables, served with pita

Why it stood out: I order the hummus at Aladdin’s every time I go, whether it’s for a sit-down meal at the restaurant or a to-go lunch. It’s a very smooth, simple hummus with a light sesame flavor and bright lemon notes. The fresh, warm, thin pita that comes with it makes the perfect dipper.

It cost: About $6, depending on the location

Find out more: Aladdin’s has locations in Ohio, Pennsylvania, North Carolina, Indiana and Virginia.
www.aladdinseatery.com

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.

Aladdin's Eatery on Urbanspoon

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by Sarah Steimer

My boyfriend Bill actually made this... there is literally nothing in the world Bill loves more than hummus. Nothing.

  •  1 sweet potato, peeled, chopped and boiled until fork tender
  • 1/2 can (14.5 ounce) garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • dash nutmeg
  • 1 jalapeño, chopped and seeded
  • salt and pepper, to taste

Combine all ingredients, except olive oil, in a food processor. Add the olive oil as you mix, you may need less or you may need more. Drizzle in water as you process until it reaches a consistency you like (Bill likes it chunkier, so we didn’t add too much water).

Recipe adapted from: Spoon Fork Bacon

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by Caitlin Saniga

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

  • 3/4 cup water
  • 1/4 cup tahini (sesame-seed paste)
  • 2 garlic cloves, chopped coarsely
  • 1/3 cup fresh lemon juice (from 1 lemon)
  • 1 teaspoon sesame oil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 (19-ounce) cans chickpeas — rinsed, drained and peeled
  • coarsely chopped parsley, for garnish
  • warm pita wedges

The secret to a smooth hummus is peeling the chickpeas first.

Place the water, tahini and garlic in the bowl of a food processor (Mine’s a 7-cup bowl.), and pulse until the mixture is smooth, about 10 seconds. Add the remaining ingredients, and pulse until smooth, pausing now and then to scrape down the sides, a total of about 30 seconds.

Pour the hummus into a bowl, garnish with a sprinkling of paprika, a dash of pepper and a small handful of parsley. Serve with warm pita wedges. Store leftovers in a sealed container in the fridge for up to 4 days.

Makes about 4 cups.

Sarah also makes a delicious chunky-style garlic hummus.

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Made hummus and salsa when I was visiting Boston the night we had company (and were company).

  • 2 cans of chickpeas (preferably the no-salt-added variety)
  • 1/2 cup tahini
  • juice of 2 lemons
  • 2 cloves of garlic (or more…)
  • 1 teaspoon cumin
  • salt
  • olive oil
  • warm water

Drain and rinse chickpeas. Mix up the tahini, which separates and is a little slimy. Add everything but water and oil in a food processor. Add the water and oil a little at a time while you blend.

It’s that easy. Adjust to your taste and serve with some pita. We just did garlic this time, but more recently we did a jalapeno hummus that was delish. Do what you please, let us know what works.

Recipe: From Away

Caitlin also tried her hand at a smooth garlic hummus.

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