Hummus without Tahini Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Hummus without Tahini recipe. Enjoy quick and easy cooking recipes and learn how to make Hummus without Tahini.

Ingredients (Serves 3)

1 can chickpeas, drained
1 lemon, juice of (about 1/4 cup)
1/4 cup olive oil
1 clove garlic
1/8 teaspoon crushed red pepper flakes

Method

In a food processor, blend all ingredients together until smooth and cream.

Chill in a covered container.

Garnish with parsley.

Optional ingredient: add a small clove of garlic when you process this in the food processor.

Serve with pita bread, pita chips, or veggies.

Store in a airtight container for up to three days.

Source Hummus Recipes

More Side Dish Recipes:

Chipotle Hummus
Roasted winter vegies with hummus
Tomato & hummus crostini
Chunky hummus dip
How to Make Hummus
Hummus

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Chipotle Hummus Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Chipotle Hummus recipe. Enjoy quick and easy cooking recipes and learn how to make Chipotle Hummus.

A modification of the traditional hummus recipe from the Grit Restaurant Cookbook.

Yield: 4 , Total Time: 42 minutes

Ingredients

2 15.5-oz cansGarbanzo beans; (chickpeas) drained, with liquid reserved
2 teaspoons Cumin powder
3/4 teaspoon Black Pepper; freshly ground
3/4 teaspoon Salt
1/3 cup Fresh Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh garlic; chopped
1/3 cup Tahini; (sesame seed paste)
4 whole Chipotle chiles in adobo sauce; (use more or less to taste)
2 teaspoons Adobo sauce from canned chipotle chiles; (use more or less to taste)

Preparation

Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.

Note: Using 4 chiles makes this hummus mildly spicy.

Source Hummus Recipes

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Roasted winter vegies with hummus
Tomato & hummus crostini
Chunky hummus dip
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Hot Cross Buns

Save & Share Chipotle Hummus Recipe

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Tabbouleh Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabbouleh recipe. Enjoy quick and easy cooking recipes and learn how to make Tabbouleh.

Prep Time: 30 min | Level: Easy | Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
 
Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa Episode: The Mediterranean Feast


More Salad Recipes:

Tabouli Recipe
Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
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Save & Share Tabbouleh Recipe


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Tabouli Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabouli recipe. Enjoy quick and easy cooking recipes and learn how to make Tabouli.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.

Notes

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

More Salad Recipes:

Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
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Save & Share Tabouli Recipe

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Christmas coleslaw recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Christmas coleslaw recipe. Enjoy quick and easy cooking recipes and learn how to make Christmas coleslaw.

Ingredients (serves 10)

1/4 (400g) red cabbage, finely shredded
1 large red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
120g snow pea sprouts, trimmed

Creamy orange poppy seed dressing
1/2 cup light sour cream
1/2 cup orange juice
2cm piece ginger, peeled, finely grated
2 teaspoons poppy seeds

Method

1. Make dressing: Whisk sour cream, orange juice, ginger and poppy seeds in a bowl until well combined. Season with salt and pepper.
  
2. Combine cabbage, capsicum, onion and snow pea sprouts in a large bowl. Add dressing. Toss well to combine.

Source
Super Food Ideas - December 2007, Page 24
Recipe by Anneka Manning

More Salad Recipes:

Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad 

Save & Share Christmas coleslaw recipe

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Pea and ham soup recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Pea and ham soup recipe. Enjoy quick and easy cooking recipes and learn how to make Pea and ham soup.

For a quick winter warming meal, you can't go past a soup classic.

Ingredients (serves 6)

1 tablespoon olive oil
1 brown onion, chopped
1 garlic clove, crushed
2 carrots, chopped
2 celery sticks, chopped
1 (about 500g) ham hock
3 teaspoons Vegeta Chicken Stock Powder
8 cups water
1kg frozen peas

Method

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, uncovered, for 5 to 6 minutes or until soft.

2. Add carrots, celery, ham hock, stock powder and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour 45 minutes or until meat starts to come away from the bone. Remove ham hock from saucepan and set aside to cool.

3. Add three-quarters of the peas to soup. Bring to the boil. Simmer for 10 minutes. Remove from heat. Cool.

4. Shred ham from bone. Blend soup in batches until smooth. Return to saucepan. Add ham, remaining peas, and salt and pepper. Stir over low heat until hot. Serve.

Source
Super Food Ideas - June 2004, Page 50
Recipe by Alison Roberts

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Chestnut Soup
Apple-Cheddar-Squash Soup
Chicken-and-Dumpling Soup
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Roasted winter vegies with hummus recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted winter vegies with hummus recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted winter vegies with hummus.

Preparation Time 8 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

750g small desiree potatoes, washed, unpeeled, cut into 2cm pieces
750g pumpkin, peeled and deseeded, cut into 2cm pieces
750g sweet potato, peeled, cut into
2cm pieces
2 red onions, cut into wedges
3 tbs extra virgin olive oil
Salt & freshly ground pepper
500g tub hummus, to serve
Small pita bread rounds, to serve

Method

1. Preheat oven to 240°C. Line two large roasting pans with non-stick baking paper. Place potatoes, pumpkin, sweet potato, onion and oil in a large bowl. Toss well to combine. Season well with salt and pepper.

2. Divide the vegetables between the lined pans. Roast, turning twice, for 40-45 mins or until tender, golden brown and crisp.
  
3. Divide hummus among serving plates. Serve with roasted vegetables and bread. Alternatively, you can heat the hummus in a small saucepan over low heat until warmed through.

Source
Fresh Living - 27 June 2005, Page 39
Recipe by Alison Roberts

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Tomato & hummus crostini
Chunky hummus dip
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Save & Share Roasted winter vegies with hummus

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