Tomato & hummus crostini recipe

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

Preparation Time 5 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

30cm baguette (French breadstick)
1 garlic clove, peeled, halved
2 ripe tomatoes, finely chopped
2 tbs shredded fresh basil
90g (1/3 cup) hummus

Method

1. Preheat a grill on medium-high. Cut a 30cm baguette (French breadstick) diagonally into 2cm-thick slices. Place the bread slices, in a single layer, on a baking tray. Cook under grill for 1-2 minutes each side or until toasted. Rub 1 garlic clove, peeled, halved, over 1 side of each piece of toast. Combine 2 ripe tomatoes, finely chopped, and 2 tbs shredded fresh basil in a small bowl. Spread the toasts evenly with 90g (1/3 cup) hummus. Top with the tomato mixture and serve immediately.

Source
Good Taste - December 2006, Page 58
Recipe by Tracy Rutherford

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Chunky hummus dip
How to Make Hummus
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Reduced-fat hummus recipe

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

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

More Side Dish Recipes:

Chunky hummus dip
How to Make Hummus
Hummus
Hot Cross Buns
Irish soda bread
Easy white bread

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Chunky hummus dip recipe

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

Makes 2 cups

Ingredients

800g canned chickpeas, rinsed, drained
1/4 cup (125ml) lemon juice (from about 3 lemons)
1/3 cup (80ml) olive oil
1 garlic clove, chopped
1 tbs tahini*
Vegetable or taro chips* and carrot sticks, to serve

Method

1. Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.

Notes
* From health food shops and selected supermarkets.

Source
delicious. - October 2005, Page 119
Recipe by Mandy Biffin

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How to Make Hummus
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Hummus - How to Make Hummus

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 10 minutes
Cooking Time 50 minutes

Ingredients (serves 4)

200g (1 cup) dried chickpeas, (see note) soaked in water overnight
1/4 tsp bicarbonate of soda
1 clove garlic
140g (1/2 cup) tahini (see note)
2 lemons, juiced
Olive oil, to serve

Method

1. Rinse and drain chickpeas, then place in a saucepan. Cover with cold water, then stir in bicarbonate of soda; this helps soften the chickpeas. Bring to the boil over high heat, then reduce heat to medium and simmer for 50 minutes or until tender.

2. Drain chickpeas, reserving 125ml (1/2 cup) cooking liquid and 1 tbs chickpeas. Cool slightly, then process in a food processor until smooth. Add garlic, tahini and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add reserved cooking liquid, 1 tbs at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.) It will keep in an airtight container in the fridge for up to 1 week. Makes 2 cups. 3 Spoon hummus into a bowl, drizzle with olive oil, and scatter with reserved chickpeas to serve.

Notes

Serves 4 as a mezze.

Substitute 2 x 400g cans chickpeas, rinsed, drained for dried chickpeas. Omit step 1 and substitute 125ml (1/2 cup) water for cooking liquid in step 2.

Tahini, a paste made from sesame seeds, is available from supermarkets and greengrocers.

In Lebanon, they say you can judge a restaurant by its hummus. It's so easy to make, but getting the right balance and consistency can be difficult. Hummus is the Arabic word for 'chickpeas', as well as the name of this chickpea paste. The latter is prepared by soaking and boiling chickpeas, then crushing them to a fine paste with garlic, tahini, lemon juice and salt. Hummus is not a sauce or dip, but one of many mezze dishes. Start this recipe a day ahead.

Source
MasterChef - February 2011, Page 73
Recipe by Kamal Mouzawak

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Hummus
Hot Cross Buns
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Easy white bread
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Hummus Recipe

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

Makes 3 cups

Ingredients

600g canned chickpeas, drained, rinsed
3 garlic cloves, crushed
100ml olive oil
2 tbs tahini paste*
1 tsp ground cumin
Juice of 1 lemon
Toasted Turkish bread, to serve

Method

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.
2. Place hummus in a bowl and serve with toasted Turkish bread.

Notes
* From health food stores and selected supermarkets.

Source
delicious. - June 2004, Page 107
Recipe by Valli Little

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Hot Cross Buns
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Pumpkin curry with chickpeas
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Ultimate roast potatoes

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Chestnut Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chestnut Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chestnut Soup.

Easy
Prep: 20 mins  |  Cook: 30 mins
Serves: 16

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Ingredients

125g butter, divided
4 (200g) packs cooked & peeled whole chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celeriac, chopped
1.75L chicken stock
125ml Madeira wine
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
4 tablespoons soured cream, for topping

Preparation

1. In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

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Apple-Cheddar-Squash Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Apple-Cheddar-Squash Soup recipe. Enjoy quick and easy Christmas soup recipes and learn how to make Apple-Cheddar-Squash Soup.

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Save & Share Apple-Cheddar-Squash Soup

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