Tag Archives: hummus recipes

Roasted Sweet Corn Hummus

Inspired by my quest to enjoy the sweet corn this summer which is really at it’s height of flavor I’ve continued to explore using corn in different recipes. This roasted sweet corn hummus has become an instant favorite. It’s also the perfect way to use any leftover corn you might have after a meal, that said don’t wait for leftovers, this recipe is one you will want to try immediately! I was looking for the perfect balance of corn, chickpeas and tahini … 4 ears of corn is perfect to achieve a strong taste of corn in every bite – but the recipe is forgiving so feel free to adjust based on the amount of corn you might have available.

From by the bay, wishing you sweet corn food memories!

Maryann

 

Roasted Sweet Corn Hummus

Ingredients

4 ears of fresh corn, shucked

15 ounces ready to eat chickpeas, drained and rinsed

1/2 cup tahini

6 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon ground cumin

1 1/2  teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Optional: additional olive oil and coarse sea salt ( such as Maldon)

Directions

Preheat oven to 425 degrees F.  Wrap corn in a piece on aluminum foil , place on a baking sheet and in the oven for 30 minutes. Remove from oven and take corn out of the foil and place directly on the rack in the oven for another 15 minutes. Remove from oven and cool. Cut kernels off the cob and place half of the corn, into a food processor. Add remaining ingredients and blend until smooth. Reserve 2 tablespoons of the fresh corn kernels and place remaining corn into the food processor. Blend until corn is not quite smooth, so there is some texture to the hummus. Place in a covered container and chill for two hours before serving. To serve place in the shallow bowl. Drizzle hummus with olive oil, sprinkle remaining corn kernels and a touch of coarse sea salt.

Roasted Cauliflower Hummus

Inspired by all the cauliflower dishes on menus today and the great appreciation of a vegetable that for many years was out of favor, here is a delicious hummus celebrating cauliflower! It’s brightened with lemon juice and given texture with the use of several garnishes. The most interesting garnish being popcorn. I think it’s a great idea to make enough popcorn to not only garnish the hummus but to serve along to guests. If you don’t want to serve popcorn you can easily pop some corn in a small sauce pan with a cover over medium heat just adding a few dried kernels and cover. Shake a few times to ensure the corn does not burn, you’ll know when it’s ready by listening carefully to the corn popping. I like to serve this along with a nice toasted multi-grain bread.

From by the bay, wishing you warm cauliflower food memories!

Maryann

blog-cauli-hummus

Roasted Cauliflower Hummus

Ingredients

  • 28 ounces cauliflower florets
  • 2 tablespoons olive oil, plus 1/2 cup
  • 2 teaspoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons tahini
  • 1/2 red onion, sliced thinly
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lemon juice

To garnish use approximately 1 tablespoon of each depending on your preferences

  • dill
  • red onion  pickled with red vinegar
  • roasted and salted pumpkin seeds
  • fresh popcorn

Directions

Preheat oven to 400 degrees F. Toss cauliflower with 2 tablespoons olive oil. Place on a baking sheet in a single layer and roasted in the oven until cauliflower starts to caramelize and is soft, approximately 30 to 40 minutes. Remove from oven and let cool. In a small dish add the red onion and red wine vinegar and mix. The vinegar will softened and pickle the onions. Once the cauliflower is cool add to a food processor along with the tahini, olive oil, salt, pepper and lemon juice. Process until smooth. Taste to adjust for seasoning. Serve at room temperature or keep refrigerated until ready to use. Garnish with pickled onions, pumpkin seeds, popcorn and dill. Serve with toasted multi-grain bread.

Jalapeno Hummus

Bring and party or barbecue to life with this easy hummus recipe, with just enough heat from the fresh jalapeno pepper. The fresh bright taste of these ingredients definitely say summer! Hummus is so easy to make just a few ingredients in a food processor . The taste is so much better than store brought! Serve with home pita bread and it’s a light summer meal!

From by the bay, wishing you Middle Eastern food memories!

Maryann

blog jalap hummus

Jalapeno Hummus
15.5 ounces Chick Peas / Garbanzos , drained and rinsed
6 tablespoons olive oil
1 teaspoon chopped jalapeno
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon pepper
Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with pita chips or homemade pita ( recipe below)
 blog pita

Home made Pita Bread

Adapted from mygreekdish.com as posted by

 

Ingredients

  • 17 1/2 ounces  all-purpose flour
  • 1 teaspoon dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

 

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with plastic wrap and let it sit in a warm place, for at least 1 hour, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands for a more rustic look (and my preference actually ), about 1/4 inch thick.
  7. Heat an outdoor grill.  Put the stretched dough on the grill and close the cover. Let bake a minute or two and flip the bread. Grill another minute and remove. If you don’t want to use the grill – heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly colored and still soft. To give more color, push the pita bread with a wooden spoon on the pan. Remove the serve.

jalapeno fun!

I love spicy food – therefore , I have a burning love for jalapeno peppers. I like to figure out new ways to use these peppers and I am sharing three today! First up, I mixed my Greek background along with my love for jalapeno peppers to create jalapeno hummus. It has subtle heat and is delicious. You can add dish to start any menu. I serve this hummus with either corn chips or pita chips. Next up are my southern biscuits kicked up with cheddar and jalapeno. This is a perfect basic biscuit recipe that is easy to make and very easy to get creative with. Last up or jalapeno rounds dredged in corn meal and fried. I always keep a jar of jalapeno rings in my pantry. These rings fried up make a perfect appetizer for any one with a burning love. They are also great used to kick up the taste of your favorite burger or sandwich. I suggest you work on trying all three of these recipes soon.

From by the bay wishing you the hottest food memories!
Maryann
blog jalapeno hummus better
Jalapeno Hummus
15.5 ounces Chick Peas / Garbanzos , drained and rinsed
6 tablespoons olive oil
1 teaspoon chopped jalapeno
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon pepper
Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with corn chips or pita chips.
blog jalapeno biscuits
Jalapeno Cheddar Cornmeal Biscuits
1 1/4 cup all purpose flour, sifted
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons chopped jalapeno pepper, seeded
1/4 cup shortening
1/3 cup grated cheddar cheese
1/2 cup whole milk
Preheat oven to 450 degrees F. In a medium bowl, mix flour, cornmeal, baking powder and salt. Cut in shortening with a fork until the mixture is crumbly. Next mix into the bowl the grated cheese and jalapeno. Slowly stir in the milk until you have a dough that can be kneaded in your hands. If you need more milk add a tablespoon at a time until the dough is formed. Turn dough out onto a lightly floured board and knead a few times. Roll dough out to a half-inch thickness and cut out biscuits with a biscuit cutter. I use a 2 inch round. Place biscuits on a ungreased baking sheet. Bake for about 10 minutes. Serve warm or at room temperature.
Jalapeno Rounds
6 ounces jalapeno rings from a jar
1/2 cup cornmeal
1/2 cup canola oil
Heat oil in a medium size frying pan. Place cornmeal on a plate and dip each ring all over in the cornmeal. Place rings into the hot oil and fry quickly and turn while frying, no more than a minute is needed to brown the rings. Place onto paper towel to drain. Serve immediately.