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Beyond topping her hummus with colorful seasonal vegetables, Yumna says the secret to a stunning bowl is olive oil. Use the back of a spoon to create swirls in the hummus then drizzle it with ...
Beet Hummus. Ingredients: 4 cloves peeled garlic. 4 cups canned chickpeas, drained. 1 cup tahini, with oil. 1/2 cup extra virgin olive oil, plus more for garnish. 2 lemons, juiced. salt, to taste ...
Pair Aldi’s Park Street Deli Hummus Quartet with raw veggies and whole-grain crackers for a balanced snack, or enjoy it as part of a meal with salmon, rice and roasted vegetables. 5. Vegetables ...
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Hummus is a common dip in Egypt where it is eaten with pita, [33] and frequently flavored with cumin or other spices. [32] [33] [34] In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus ...
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To accommodate vegetarians, vegans, or dairy-free diners—and to lighten things up so folks don’t get too full before the feast—consider a veggie tray with fresh vegetables, hummus, baba ...
Hummus Mouhammara. Spreads and dips are eaten with pita bread. The most popular dip in the middle east is hummus. [19] Hummus is a blend of chickpeas, tahini, lemon, and garlic usually served with olive oil and paprika on top. [20] Hummus's origins can be traced back to a Syrian cookbook from the 13th century. [21]