Balila Recipe

photo:Balila Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Balila  Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Balila.

In the same repertoire as foul mdammas, balila is a chick-pea salad, and a staple of the souk’s breakfast. So hommos comes in many ways, from a salad to the smoothest paste as hommos b’tehini!

Ingredients

1 cup chick-peas
1 clove of garlic, crushed
juice of 2 lemons
5 tbsp olive oil
salt

Directions

Soak the chick-peas in water for 10 hours, change the water and put to cook on a small fire, add a tbsp of bicarbonate of soda or a strip of kombu seaweed to help the beans soften.
Drain the cooked chick-peas and mix with the garlic, lemon and olive oil.
Serve hot with spring onion aside, tomatoes and mint.

Lebanese Hommos Recipe

photo:Lebanese Hommos Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Hommos Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lebanese Hommos.

Ingredients

1 cup dried chick-peas
½ cup of tehini
juice of 2 lemons
1 clove of garlic
salt
radish slices to garnish
cumin to garnish

Directions

Soak the chick-peas overnight.

Change the water and boil the chick-peas until soft, with a pinch of sodium bicarbonate, or better still a small strip of kombu (seaweed) to soften the chick-peas.

Drain the cooked chick-peas and process to a fine paste in a food processor. Hommos is best smooth, without any lumps.

Add the clove of garlic, tehini and lemon.

Season to taste with salt and lemon juice, bearing in mind that it must not be too sour so as not to overpower the taste of the chick-peas

If too thick, add some of the chick-pea boiling water, bearing in mind that it will thicken later when it has cooled.

Garnish with radish slices and cumin.

Serve with olive oil

Moroccan hommus dip recipe

Photo:Moroccan hommus dip recipe

The home of Tasty Food Recipes invites you to try Moroccan hommus dip recipe. Enjoy my collection of delicious food recipes and learn how to make Moroccan hommus dip.

Preparation Time
10 - 15 minutes

Ingredients (serves 8)
2 x 400g cans chickpeas, drained, rinsed
2 lemons, juiced
2 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 teaspoons Moroccan seasoning mix (see note)
1 teaspoon cracked black pepper
1 tablespoon flat-leaf parsley leaves, roughly chopped

Method
1 Place chickpeas, 1/2 cup lemon juice, 2 tablespoons oil, garlic,Moroccan seasoning and pepper in a food processor. Process until smooth. Transfer to an airtight container. Cover and refrigerate until ready to serve.

2 Spoon dip into a serving bowl. Sprinkle with parsley and pepper. Drizzle with remaining oil. Serve.

Notes
Moroccan seasoning mix is a mild blend of herbs and spices including garlic, rosemary and paprika. You can find it in the spice section of your supermarket.

Source
Super Food Ideas - December 2005, Page 84
Recipe by Claire Brookman

More Hummus Recipes:

Hummus with crisp lamb
Tuna and hummus wraps
Tomato & hummus crostini
Reduced-fat hummus
Beetroot hummus
Chunky hummus dip

Tuna and hummus wraps recipe - How to make Tuna and hummus wraps

Photo: Tuna and hummus wraps recipe

The home of tasty food recipes invites you to try Tuna and hummus wraps recipe. Enjoy my collection of delicious food recipes and learn how to make Tuna and hummus wraps.

Preparation Time
10 minutes 

Ingredients (serves 4)

4 large wholemeal wraps
250g hummus
425g tin tuna in spring water, drained, coarsely flaked
1 telegraph cucumber, thinly sliced lengthways
80g baby spinach leaves
100g semi-dried cherry tomatoes
1 cup mint leaves
1 cup flat-leaf parsley leaves 

Method

Place the wraps on a clean work surface. Spread hummus evenly over each wrap. Top with tuna, cucumber, spinach and tomatoes. Sprinkle with mint and parsley. Roll to enclose filling. Cut each wrap in half and serve immediately.

Source
Notebook: - November 2008, Page 183
Recipe by Sarah Hobbs

Tomato & hummus crostini recipe - How to make Tomato & hummus crostini

Photo: Tomato & hummus crostini recipe

The home of tasty food recipes invites you to try Tomato & hummus crostini recipe. Enjoy my collection of delicious food 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

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

Chunky hummus dip recipe - How to make Chunky hummus dip

Photo: Chunky hummus dip recipe

The home of tasty food recipes invites you to try Chunky hummus dip recipe. Enjoy my collection of delicious food recipes and learn how to make Chunky hummus dip.

This hummus dip tastes fantastic with vegetable sticks or even spread on small toasted breads.

Preparation Time
5 minutes

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

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

Chickpea tabouli with walnuts and cauliflower recipe

Photo:Chickpea tabouli with walnuts and cauliflower recipe

The home of Tasty Food Recipes invites you to try Chickpea tabouli with walnuts and cauliflower recipe. Enjoy my collection of delicious food recipes and learn how to makeChickpea tabouli with walnuts and cauliflower .

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Preparation Time
20 minutes

Ingredients (serves 6)
2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into large florets
3 small tomatoes, seeded, finely chopped
100g (1 cup) walnuts, roasted, finely chopped
2 small eschalots or spring onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch coriander, leaves picked, roughly chopped
1 lemon, juiced
2 tbs extra virgin olive oil
Toasted pita breads and lemon cheeks, to serve

Method
Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.

Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.

Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

Notes
The addition of chickpeas, raw cauliflower and walnuts puts a twist on classic tabouli, a Middle Eastern salad traditionally made with burghul.

Source
MasterChef - December 2011, Page 76
Recipe by Sophia Young

Hummus with crisp lamb recipe - How to make Hummus with crisp lamb

Photo: Hummus with crisp lamb recipe

The home of tasty food recipes invites you to try Hummus with crisp lamb recipe. Enjoy my collection of delicious food recipes and learn how to make Hummus with crisp lamb.

Get the festivities rolling with this crispy lamb and hummus appetiser that will take you right through summer.

Preparation Time
10 minutes

Cooking Time
30 minutes

Ingredients (serves 10)

2 x 400g cans chickpeas, rinsed, drained
280g (1 cup) Greek-style yoghurt
2 tbs tahini (see top tips)
2 tbs lemon juice
3/4 tsp ground cumin
60ml (1/4 cup) olive oil, plus extra, to drizzle
1 onion, finely chopped
1 clove garlic, crushed
1/2 tsp ground allspice
1/2 tsp ground cinnamon
600g minced lamb
1 tbs tomato paste
1 tbs pomegranate molasses (see top tips)
1 long green chilli, seeded, finely chopped
2 tbs slivered almonds, roasted
1/4 cup small mint leaves
Toasted ciabatta slices, to serve

Method

To make hummus, process chickpeas, yoghurt, tahini, lemon juice, 1/4 tsp cumin, 1 tbs oil and 1 tsp salt in a food processor until smooth. Transfer to a large, shallow bowl.

To cook lamb, heat remaining 2 tbs oil in a large, heavy-based frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, allspice, cinnamon and remaining 1/2 tsp cumin, and cook, stirring, for 1 minute or until fragrant. Increase heat to high, add mince and cook, breaking up with a wooden spoon, for 15 minutes or until well browned and crisp. Add tomato paste, pomegranate molasses and 1 tsp salt, and cook, stirring, for 2 minutes.

Spoon lamb mixture over hummus, then scatter with chilli, almonds and mint leaves. Serve with toasted ciabatta.

Notes

Top tips: Tahini, from supermarkets and health food shops, is a paste made from sesame seeds. Pomegranate molasses is from delis and selected greengrocers. Substitute juice of half a lemon.

Source
MasterChef - December 2011, Page 118
Recipe by Sophia Young

Reduced-fat hummus recipe - How to make Reduced-fat hummus

Photo: Reduced-fat hummus recipe

The home of tasty food recipes invites you to try Reduced-fat hummus recipe. Enjoy my collection of delicious food 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

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.)

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

Beetroot hummus recipe - How to make Beetroot hummus

Photo: Beetroot hummus recipe

The home of tasty food recipes invites you to try Beetroot hummus recipe. Enjoy my collection of delicious food recipes and learn how to make Beetroot hummus.

Start your dinner party with a Middle Eastern surprise sensation of beetroot hummus dip!

Makes
about 2 cups 

Ingredients

450g can chopped beetroot, drained
400g can chickpeas, rinsed, drained
2 garlic cloves, roughly chopped
1 tbs tahini (sesame paste) (see note)
1 tbs lemon juice
2 tbs olive oil
Warmed Turkish bread and radishes (optional), to serve

Method

Place the beetroot, chickpeas, garlic, tahini and lemon juice in the bowl of a food processor and whiz to a coarse paste. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well, then serve with warmed Turkish bread and radishes, if desired.

Notes

Tahini (sesame paste) is available from supermarkets.

Source
delicious. - April 2011, Page 70
Recipe by Valli Little

Hummus Recipe - How to Make Hummus

Photo: Hummus Recipe

The home of tasty food recipes invites you to try Hummus recipe. Enjoy my collection of delicious food 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

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.

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