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

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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
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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


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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

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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

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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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Save & Share Roasted winter vegies with hummus

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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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Save & Share Tomato & hummus crostini recipe

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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

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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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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 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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Save & Share Hummus

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Merry Christmas Rice Recipe

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

6 Servings | Prep: 5 min. | Cook: 25 min. + standing

Ingredients

2 cups water, divided
1-1/3 cups sugar, divided
2 cups (1/2 pound) fresh or frozen cranberries
1-1/3 cups quick-cooking rice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 apple, peeled and sliced

Directions

In a saucepan, combine 1/2 cup water and 1 cup sugar; bring to a boil. Add the cranberries; return to boiling. Reduce heat; simmer for 10 minutes or until most of the berries pop, stirring occasionally. Add rice, remaining water, remaining sugar, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat and stir in apple. Cover and let stand for 10 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 278 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 69 g carbohydrate, 2 g fiber, 2 g protein.

From Reminisce Extra December 1993, p47 

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Broccoli Noodle Side Dish Recipe

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

8 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets (about 1 pound)
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt, optional

Directions

Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup (calculated without salt) equals 188 calories, 8 g fat (1 g saturated fat), 24 mg cholesterol, 17 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Noodle Side Dish published in Taste of Home February/March 1997, p11 

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Grilled Cherry Tomatoes Recipe

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

6 Servings | Prep/Total Time: 20 min.

Ingredients

2 pints cherry tomatoes, halved
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 tablespoons butter

Directions

Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly.

Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape. Yield: 6 servings.

Nutrition Facts: 1/2 cup equals 73 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 67 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

From Taste of Home June/July 2002, p5 

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Save & Share Grilled Cherry Tomatoes

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Grilled Corn with Chive Butter Recipe

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

6 Servings | Prep: 10 min. + soaking Grill: 25 min.

Ingredients

6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons minced chives
1 tablespoon sugar
1-1/2 teaspoons lemon juice
Salt and pepper

Directions

Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.

From Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p221


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Grilled Asparagus Recipe

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

Tender with a delicious barbecue flavor, these asparagus spears from our Test Kitchen make a perfect side dish for grilled meats. For easy grilling, place asparagus on a double skewer.

4 Servings | Prep/Total Time: 20 min.

Ingredients

1 cup water
1 pound fresh asparagus, trimmed
1/4 cup barbecue sauce

Directions

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until almost tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once. Yield: 4 servings.

Nutrition Facts: 1 serving equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

From Weeknight Cooking Made Easy Annual 2005, p259 

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Grilled Vegetable Medley Recipe

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

8 Servings | Prep: 15 min. Grill: 20 min.

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter, cubed

Directions

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.

Grill, covered, over medium heat for 10-13 minutes on each side or until corn is tender. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 421 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein.

From Quick Cooking September/October 2005, p63 

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Save & Share Grilled Vegetable Medley Recipe

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Baked Potato Skins Recipe

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

8 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup BREAKSTONE'S® Sour Cream
4 green onions, sliced

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 338 calories, 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.

From Taste of Home October/November 1998, p64 

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Savory Potato Skins Recipe

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

16 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons butter, melted
1 to 2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
BREAKSTONE'S® Sour Cream and chives, optional

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter. Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5-8 minutes. If desired, combine sour cream and chives and serve with potato skins. Yield: 32 appetizers.

Nutrition Facts: 1 serving (2 each) equals 93 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 175 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

From Taste of Home October/November 1995, p64 

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Grilled Potato Skins Recipe

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

4 Servings
Prep/Total Time: 30 min.

Ingredients

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
BREAKSTONE'S® Sour Cream

Directions

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (2 each) equals 327 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 611 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

From Quick Cooking May/June 2004, p19 

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Save & Share Grilled Potato Skins Recipe

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