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Hummus & Spicy Beef Bites

hummus

As much as it pains me to call hummus a dip, for the sake of this post let’s just say it is. I’m sick of the same old boring chips and dip options.

So, this Superbowl, I’m making this little crunchy suckers. Hummus with spicy beef and toasted pine nuts on cabbage chips.

They are very tasty, and it doesn’t hurt that they are very healthy either.

I’ve posted on “how to make hummus” before. So, make your hummus in advance, and make sure it’s nice and creamy.

It’s pretty quick to put together. Dice up some onions, throw them in a pan with some oil and sautee till soft. Then add the ground beef. Let it all cook. Add some paprika and chili powder. Make it as spicy as you like.

While it’s cooking, take some cabbage leaves and cut some squares out. Spoon some hummus on top.

The ground beef should be done by then, add it on top of the hummus, sprinkle some toasted pinenuts and paprika. Drizzle some olive oil, and serve!

Hummus – Roasted Red Peppers – Avocado

Hummus

EVERYONE and their mother loves hummus. This is my old school Lebanese recipe. It’s vegetarian/vegan of course, as humus should be! No bacon to muck it up please.

I like to make it from scratch, meaning, dried chickpeas / garbanzo beans. If you want to save time, you can just used canned chickpeas and skip the next few steps.

You have to start the night before. Take a little over 2 cups dried beans and soak them generously with 1 teaspoon baking soda.

The next day, before boiling, just wash them out and add to a pot and immerse in water. Make sure all the chickpeas are submerged and there is enough water for them to absorb.

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Boil it for at least 20 min. Make sure the chickpeas melt when put in your mouth. Check on them regularly. Don’t over cook or the whole thing will turn to mush and you will have a saucy hot mess.

Consider yourself WARNED about the over cooking and one more thing…DON”T cover the pot or the water will foam up and boil over onto your stove. Don’t forget then blame me, aight?

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For the recipe start with

  • 4 cups cooked/canned chickpeas
  • 2 cloves garlic
  • 1/2 cup fresh lemon juice
  • 1/2 cup tahini (ground sesame seeds)
  • don’t forget the salt

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Use a food processor if you have one. If you don’t you can use a blender, but it will come out chunkier and you will need to work in smaller batches.

Add the chickpeas first and start blending. WHHRRRRrrrrrrrrrrr (sound of blender, yeh, im a dork)
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keep going…WHHRRRRrRrrrrrr
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Till the garbanzo beans are pulverized
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Add the garlic….then WWWHHRRRRRR (I add less because my hubby likes it less garlicky)
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I love mine lemony so I use 1/2 cup, but you can add less if ya like..then…WHHHRRRRRR..

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Then let it WWWHHRRRRRR while you slowly drizzle in the tahini. The more you add the creamier it is.
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And Voila. Hummus…yum yumm…
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Now you can go ahead and plate it and eat, or like out the bowl or whatever you like…or….
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OR…jazz it up a bit and make a hummus TRIO!

You will need some avocados and some Roasted Red Peppers

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This doesn’t need precise measuring. I added 2 avocados to about a cup and a half of the hummus puree.

WHHHRRRRR……

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It was sooo green and yummy….next time i might even add some tomatoes and onions and make Guacummus…get it? Yeh, again, I can be realllly not funny, but you know you laughed anyways 🙂

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On to the peppers….WHHHRRRRRrrrrr

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and more yum!

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I wanted to spice up the presentation and plate it up appetizer style, layer the 3, act like I’m Martha Stewart…so your welcome in advance for the following hummus food porn.

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Like I said..no need to thank me 🙂 Also, check out the Baba Ghanoush I made.

always uncut,

Mira.

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