LAYERED HUMMUS DIP
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 88 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 275mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MEDITERRANEAN HUMMUS APPETIZER
Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.
Provided by gailanng
Categories Southwest Asia (middle East)
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
- Refrigerate for about 1 - 3 hours for flavors to blend.
- Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
- Serve with warmed pita triangles.
MEDITERRANEAN HUMMUS NACHOS
My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! We love this combination with ground lamb, too. I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! -Gina Fensler, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook lamb or beef over medium heat until no longer pink, breaking into crumbles, 4-6 minutes; drain. Stir in pine nuts, salt and pepper; cool slightly. Stir in 2 tablespoons yogurt., Arrange pita chips on a serving platter. Layer with lamb mixture, tabbouleh, hummus, tomato, olives, parsley, mint, remaining yogurt and, if desired, onion. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 624mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 13g protein.
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BEST BEET HUMMUS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (6)Calories 176 per servingCategory Appetizer
- In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
- Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
- Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
MEDITERRANEAN HUMMUS RECIPE - INSPIRED FRESH LIFE
From inspiredfreshlife.com
Cuisine Mediterranean InspiredTotal Time 15 minsCategory Easy Appetizers And SnacksCalories 173 per serving
- Drain and rinse the chickpeas, then add to the bowl of a food processor. Measure in the tahini, minced garlic, sun-dried tomato, Kalamata olives, feta cheese, basil, lemon juice, and olive oil.
- Process the ingredients until blended smooth. You may need a little more or less olive oil depending on the desired consistency. I began with 1/4 cup, and added two more tablespoons.
- When the hummus is smooth, use a spatula to spread on a rimmed plate or shallow bowl. Swirl a spoon over the top to create ridges, then drizzle a little extra olive oil on top. Sprinkle with paprika, and top with chopped sun-dried tomatoes, olives, basil, and feta cheese (if desired). Serve with your favorite dippables.
EASY LAYERED HUMMUS DIP | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (46)Calories 246 per servingCategory Appetizer
- Prepare hummus in advance using this recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus.
- To make the spiced beef topping, heat 1 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened.
- Add lean ground beef and saute until fully browned (about 8 mins or so.) Carefully drain any excess fat and return skillet to heat. Season beef with kosher salt, pepper, allspice, sumac, and cinnamon. Stir in tomato sauce, and cook another 5 mins or so, stirring occasionally.
- Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts.
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