Hummus Recipe - How to Make Hummus. Hummus is one of the more popular Middle Eastern dips.
Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted. Preparation Drain chickpeas and set aside liquid from can. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. Variations For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month.
Finally have an answer for “What’s for dinner?” Cranberry Sauce Extraordinaire Recipe. Greek 7 Layer Dip Recipe. So it’s been forever since I posted a recipe!
Part of that has been the holidays – it was a crazy crafting whirlwind. :) The other part was a couple of commenter’s letting me know they weren’t as fond of those posts. And I let that get to me just a bit. But one of the goals I set for myself and Flamingo Toes this year was to be more “real” with you guys. And the real thing is – I love to cook. If you do enjoy the recipes – I have one of our new favorites to share with you!!
It’s a Greek Seven Layer Dip! Ingredients: 1 lb ground turkey 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon salt 1 pkg hummus (I think it was 8 oz) 1/2 English or seedless cucumber 2 Roma Tomatoes 1/2 cup Kalamata olives 1/2 red onion 4 oz pkg feta cheese 1 container of Greek dipping sauce/Tzatziki sauce 1 Tablespoon chopped fresh oregano Directions: Begin by browning your ground turkey. While turkey is browning, chop your onions. After you chop your onions, chop up your cucumbers, tomatoes, and olives. Recipe: Homemade ranch dressing and dip. Tell me if this has ever happened to you.
You find a bottle of salad dressing on the door of your refrigerator. You look at the date. Its “best by” date was three months ago. You sniff it. It seems fine. I’m sure I’m not the only one that has ever done that. For my family Christmas tree trimming party over the weekend, I decided that the old bottle of Ranch dressing in the refrigerator needed to go. Here is the recipe that I used. Ingredients ½ c mayonnaise½ c sour cream½ c buttermilk1 tbsp fresh, finely chopped parsley¾ tsp dried dill weed½ tsp dried chives¼ tsp garlic powder¼ tsp onion powder1/8 tsp salt1/8 tsp ground black pepper Directions Combine all ingredients and allow to sit in the refrigerator for at least four hours for the flavors to mingle and the dip to thicken a bit. My notes If you’re looking for a thicker dip, try increasing the mayo to ¾ cup and decreasing the buttermilk to ¼ cup.Next time I make this, I want to use fresh chives.