Αποτελέσματα Αναζήτησης
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Directions. For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the...
Hummus. Makes 2 Cups | Level: Intermediate. Photo: Melanie Acevedo. 2 cups canned chickpeas, drained, liquid reserved. 1-1/2 teaspoons kosher salt. 4 garlic cloves, minced. 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas. 8 dashes Tabasco sauce.
Israeli Vegetable Salad from Barefoot Contessa. For the hummus, place the chickpeas, tahini, ¾ cup of the lemon juice, the garlic, cumin, Sriracha, 2…
Creamy Hummus from Barefoot Contessa. Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high…
Directions. Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade...
Ina Garten’s Hummus recipe is made with chickpeas, tahini, lemon juice, garlic, olive oil, and Tabasco sauce. This Lemony Garlic Hummus recipe yields a creamy, tangy dip that takes about 10 minutes to prepare, produces about 2 cups, and can serve up to 5 people.
