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Halloween houmous recipe

Halloween houmous recipe

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  • Recipes
  • Ingredients
  • Vegetable

With so many sweets at Halloween, it's good to throw some healthy party snacks into the mix!

1 person made this

IngredientsServes: 4

  • 3 long thin carrots
  • 1 tub (230g) houmous
  • 6 almonds, sliced in half

MethodPrep:10min ›Ready in:10min

  1. Peel carrots and cut in half lengthwise. Using a vegetable peeler, trim one end like a fingertip.
  2. Spoon houmous into a shallow bowl. Attach an almond half to each fingertip using a bit of houmous as 'glue' and place the fingers upright in the houmous.

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Reviews & ratingsAverage global rating:(2)

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Mix up simple storecupboard ingredients to make a batch of tasty vegan hummus. Our easy recipes are perfect for a light lunch or a quick party snack.


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Houmous. How to make our easy hummus recipe with canned chickpeas, garlic, tahini, and olive oil. With easy to follow recipe video! This is the best recipe, just read all the reviews!!

Try our tasty recipes for hummus (or houmous) and make your own chickpea dip with peas, peppers or beetroot. We have serving suggestions and dinner ideas. Translations of houmous. translatePanelDefaultEntry.datasetText. in Chinese (Traditional). You can have Houmous using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Houmous

  1. You need 150 Gr of pois chiches en conserve.
  2. Prepare 1 gousse of d'ail.
  3. Prepare 2 of citrons.
  4. You need 4 C of à soupe de téhiné (ou tahini ou purée de sésame).
  5. Prepare 4 C of à soupe d'huile d'olive.
  6. It’s of Sel poivre.
  7. Prepare of Des crudités coupées en bâtonnet ou des pains Pita.

Un article de Wikipédia, l'encyclopédie libre. Cette préparation est d'origine très disputée : au moins sept pays se considèrent comme la mère patrie du houmous et la guerre du houmous est. Learn how to make houmous at Tesco Real Food today. Why must you spite me in all your beige glory.

Houmous instructions

  1. Laver et égoutter les pois chiches..
  2. Dans un mixer, mettre les pois chiches, l'ail, le jus de citron, l'huile et le téhiné, sel et poivre, et mélanger jusqu'à ce que le mélange soit bien onctueux..
  3. On peut le conserver 3 jours au frigidaire dans une boite hermétique..

Let my insides alone and I will cherish you further. Define houmous. houmous synonyms, houmous pronunciation, houmous translation, English dictionary definition of houmous. houmous. English: houmous humous, hummus n. houmous. Definition from Wiktionary, the free dictionary. Jump to navigation Jump to search. houmous m (plural houmous). hummus.


    1. Place the entire squash in the embers of a medium charcoal and wood fire after you have finished cooking another meal, or set up a small charcoal fire, place the squash on the grill grate rack directly above it, and cover the grill. The squash, depending on its size, will cook in 45 minutes to 1 1/2 hours. It is done when the skin is charred and the squash deflates a little with light pressure. Let it cool for 20 minutes.
    2. Cut the squash in half, then scoop out and discard the seeds, being careful not to remove too much of the flesh when you do this. Remove the flesh from the skin—scrape right down to the skin, because that is where all the sweet, awesome smoke flavor is! If some charred flakes get mixed in, that's fine.
    3. Place the flesh in a food processor. Add the tahini, lemon juice, and garlic if using. Purée the mixture until it is relatively smooth but there are still a few chunks. Season with a few pinches of salt and then, with the machine running, add the olive oil in a slow, steady stream through the feed tube. The mixture will begin to change color as the olive oil is incorporated. After you have added about 1 cup of the oil, stop the machine, scrape down the side, and taste the hummus. If you think it needs a little more salt, then go ahead and add it. The mixture should be thick at this point, close to a mayonnaise in texture. Turn the machine back on and add another cup of oil, then taste again. The hummus should have a balanced, sweet-sour-smoky-rich flavor. If it seems not quite right, or too thick, continue to add as much of the remaining oil as you need to get the right consistency.
    4. This is best if it is left to chill for a couple of hours before serving, but it can be served right away. Before presenting it to your guests, check the flavor balance one more time and adjust if necessary with more salt and/or lemon juice.
    5. Spoon the hummus into a large bowl and garnish it with a few gratings of nutmeg using a Microplane or nutmeg grater and a pinch of the pepper. Serve with baguette slices.

    Reprinted with permission from Where There's Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver. Copyright © 2013 by Barton Seaver. Photography by Katie Stoop. Published by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

    Israel Hummus


    Abu Hassan claims there is no secret to his hummus, but it definitely tastes very different than any other hummus I have ever tried. So, I tried to come up with what I think is a very close contender with baking soda as my secret ingredient!

    If you love tahini, you should also try my tahini dressing recipe!


    This recipe has the following ingredients:

    Related Recipe: Israeli Tahini Toast

    Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.

    And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!

    Peanut Butter Hummus

    Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.

    For US cup measures, use the toggle at the top of the ingredients list.

    Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.

    Recipe Summary

    • 1 ½ cups unsalted raw macadamia nuts
    • 1 lemon
    • ½ cup water
    • ¼ cup olive oil
    • 3 tablespoons tahini (sesame seed paste)
    • 2 cloves garlic, minced
    • ¼ teaspoon sea salt
    • ¼ teaspoon cayenne pepper (optional)
    • Vegetable dippers, such as carrots, celery, sweet peppers, jicama, zucchini, and/or summer squash

    In a medium bowl combine nuts and enough water to cover. Let stand, covered, 7 to 24 hours drain. (Or to quick-soak, cover nuts with boiling water and let stand 10 minutes drain). Rinse and drain again. Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.

    In a food processor or blender combine nuts, lemon zest and juice, and next six ingredients (through cayenne pepper). Cover and process or blend 5 to 6 minutes or until smooth.

    If desired, chill hummus. Serve with dippers. Store in the refrigerator up to 3 days.

    Mediterranean Hummus Egg Smash

    While you most certainly can pick up a pre-made pack from the store, our homemade hummus recipe, topped with a soft poached egg, is the stunner of the brunch table.

    1. In 10-inch skillet, heat oil on medium. Add pepper, onion, paprika and 1/4 teaspoon salt cook 6 to 8 minutes or until tender, stirring. Cool slightly, then stir in cucumber, walnuts and parsley.
    2. In deep 10-inch skillet, heat vinegar and 1 inch cold water to simmering on medium. Crack egg into small cup. Gently swirl water in circle and place egg into water stir water to gather whites around yolk. Cook 3 to 5 minutes or until whites are set but yolk is still runny.
    3. Meanwhile, spread hummus in shallow bowl top with vegetable mixture, creating indentation in center. When egg is cooked, remove with slotted spoon and blot dry on paper towel before placing in indentation. Garnish with pinch paprika. Serve immediately with pita.
    4. For the homemade hummus: In 4-quart saucepan, place dried chickpeas and baking soda add enough cold water to cover by 2 inches. Let soak overnight.
    5. Drain (do not rinse) return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to med. simmer 1 hour or until chickpeas are soft and skins have loosened.
    6. In food processor, pulse garlic, fresh lemon juice, salt and ground cumin until chopped. Add tahini (sesame paste) and 1/3 cup water pulse until smooth. Drain cooked chickpeas and add to tahini mixture process until smooth, stopping and stirring occasionally. Store in airtight container in refrigerator up to 2 weeks. Makes about 31/2 cups.

    Nutritional information (without hummus): About 185 cals, 7 g protein, 14 g carbs, 12 g fat (2 g sat), 4 g fiber, 225 mg sodium

    Miso Hummus Recipe

    Miso paste is a wonderful add-in for dips and spreads, soups, dressings, and pretty much any lackluster dish that needs a pick-me-up.

    It’s rich salty flavor, blends perfectly with hummus providing that extra something, which keeps people coming back for more.

    Plus, making your own hummus recipe means you have full control over quality, texture and health.

    To make this simple Miso Hummus Recipe, add canned chickpeas, mild white miso paste, lemon juice and zest, sesame oil, garlic, and crushed red pepper to a food processor.

    Then just puree until you reach your desired consistency… chunky or extra smooth.

    Sprinkle sesame seeds over the top, if you like, then dip away!

    I’m always amazed at how much better homemade hummus tastes, over store-bought varieties.

    It’s economical, takes very little time to make, and offers endless possibilities!

    Watch the video: Hummus from Jerusalem. Fresh P (November 2022).