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Yotam Ottolenghi & Sami Tamimi's Basic Hummus Recipe on Food52

Yotam Ottolenghi & Sami Tamimi's Basic Hummus Recipe on Food52

http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus

Related:  hummus guacamole pikcle salsaSpreads

Caponata (Eggplant Relish) Recipe Revised and updated, from the recipe archive. Original recipe posted in 2005. ~Elise Tucked away in funky Bernal Heights, my old neighborhood in San Francisco, used to lie an Italian trattoria which served exceptional Italian food. The restaurant is long gone, but I still remember fondly the eggplant caponata condiment they served with bread sticks that accompanied every meal. Butternut squash and tahini spread recipe, plus batata harra Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus. Photograph: Colin Campbell for the Guardian Butternut squash and tahini spread (V) Tara Wigley, who assists me in my recipe testing, emailed me about this one with "I could eat this by the bucket" in the subject field.

Tomato-Jalapeno Enchilada Sauce - The Fauxmartha I had no intention of posting this recipe. Enchilada sauce? That’s so boring. But holy cow, after tasting this, I knew I had to share. And selfishly, I’m documenting this for further use. Minty Pea Purée on Toast Recipe Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Lucky Peach's Odd Flavor Sauce Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more

Artichoke and green olive tapenade Jarred artichoke hearts in oil are very expensive, but you can do a great approximation by using tinned hearts in brine. Just drain them, pat with kitchen paper to soak up the excess liquid and place in a bowl with olive oil, oregano or thyme, salt, pepper and some dried chilli flakes. Cover and leave in the fridge for a few days. This is what I use to make the following tapenade. 150g artichoke hearts 35g green olives, pitted 30g blanched almonds 1 small clove garlic, crushed pinch of chilli flakes (optional) juice of ½ lemon 75ml extra-virgin olive oil

3 Easy, Delicious Homemade Hummus Recipes Commercial hummus dip is available almost everywhere, however as we all know, nothing compares to homemade! That’s why I’ve put together a collection of my top three, super easy hummus recipes for you to prepare this delicious dip in less than 10 minutes! And the best part? It tastes even better that the one you can buy in store and if you are being frugal, save quite a bit of money in the process too! As you are not restricted to the ingredients used by major food chains for your own homemade hummus you can tinker around with the seasonings, garlic, lemon and tahini to adjust its flavor to your liking. And I can promise you one thing.

Half Baked Harvest - Made with Love Doesn’t this hummus just make you want to smile? It’s that vibrant color that gets me every time. I mean, I know it’s just hummus and all, but all that color just makes me SO happy. PLUS, this really isn’t just any old hummus. This hummus will solve all your days problems and then some. Lands & Flavors • حمص بالشمندر • Like hummus? How about beets? Blend them together to make this Beet Hummus with an earthy sweet taste and a dazzling, natural color. Lands and Flavors turned one year old this week! I can’t believe it has been that long since I started blogging recipes here. Fig and Olive Tapenade Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles.

Harissa with rosewater {vegan, gluten-free} I guess everyone has those recipes they would like to make, but are frightened to do so. Because they seem too difficult, too ‘exotic’, what not. For me, harissa is one of those recipes. Each time I looked it up, I got intimidated and decided to keep it on my ‘to cook-list’ for a little bit longer. But then I got invited on a press-day of Dille & Kamille, for their 40th birthday. Herb-Crusted Peppercorn Lentil-Nut Pâté. Appetizer or Vegan Entree. At first glance, as I popped this round out of its pan and settled it on a plate, I was worried. A brownish-grey recipe dish? Great! How do I photograph and 'sell' this recipe? Then I took a bite. And all anxiety dissolved as I melted into the amazing peppery-nutty--earthy-cheezy flavors and thick yet velvety, fluffy soft texture.

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