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In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2

Mel's notes: 8/26/06 - It is delicious! The original recipe called for 1/4 tsp cayenne and that was too much. Also, it needed more cumin, so I added another 1/2 tsp and another tsp of salt. I used some lemon slices and parsley for a garnish with the oil drizzled on top and it was beautiful as

In a medium saucepan over medium heat , cook and stir the garlic in olive oil for approximately 3 minutes, until tender. Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to

2 c Canned chickpeas Juice of one lemon 2 tb Tahini paste 1 tb Minced garlic 1/4 c Olive oil Salt; to taste Freshly-ground black pepper; - to taste Drizzle of olive oil 1 c Kalamata olives; pitted Fresh Pita Bread; see * Note

The following recipe employs the popular Middle Eastern dip to make a main-dish patty.

Enjoy another version of chickpea soup. 1 Tablespoon olive oil 2 medium onions, chopped 4cloves garlic, crushed 4 Tciblespoons finely (hopped coriander leaves 2 cups cooked chickpeas 2 cups tomato juice 6 cups water 1/4 cup white rice, rinsed 2 teaspoons salt 1 teaspoon pepper I teaspoon alispi(e
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Recipe Using Hummus