Mazzas Hummus Recipes

SPEEDY HUMMUS PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased baking sheet or 12-in. pizza pan., In a small bowl, mix hummus, oregano and pepper flakes; spread over crust. Sprinkle with cheese, tomatoes and olives. Bake 8-10 minutes or until heated through. Drizzle with oil.

HUMMUS PIZZA

Steps:

• Preheat the oven to 475 degrees C (220 degrees C).
• Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
• Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

LEBANESE MEZZA DISHES: FATTOUSH, HOUMMUS, BABA GHANNOUJ

Steps:

• In a small bowl mix all dressing ingredients well.
• Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
• Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
• Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
• Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
• In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
• Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.

PIZZA HUMMUS--DAIRY AND SESAME FREE

Steps:

• Put all ingredients in a food processor, or high-powered blender (like Vitamix or Blendtec)
• Blend until smooth, to your liking.
• Serve at room temp, or chilled. Store in fridge.

WHAT TO EAT WITH HUMMUS (22+ IDEAS!)

Steps:

• Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
• Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
• Place the sliced zucchini on the other baking sheet, arranged into a single layer.
• Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
• In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
• Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
• Add a dollop of your favorite hummus and enjoy your easy vegan bowl.

HUMMUS WITH MEAT

Steps:

• Make the hummus by adding the chickpeas, tahini, olive oil, garlic, lemon, salt and ground cumin to a blender. Blitz until you reach the desired consistency. You could add a dash of water if your hummus is too chunky.
• To prepare the meat, start by sautéing a diced onion a pan with a little bit of olive oil. Cook until the onion becomes tender and translucent.
• Add the diced beef or lamb. Season with Schwartz Allspice, and sea salt. When the meat is cooked through and the juices evaporated, remove from heat and set aside.
• Assemble your hummus with meat. In a bowl, spread the hummus using a spoon, and make a well in the centre. Pile up the meat in the centre of the hummus.
• Top with toasted pine nuts. Toast the pine nuts by heating a little bit of olive oil in a pan then toasting the pine nuts for a couple of minutes. Once they start changing their colour, remove from heat immediately.
• Finally, sprinkle with fresh pomegranate seeds and serve immediately with warm pita bread.

MAZZA'S HUMMUS

Steps:

• Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
• Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
• Bring to a boil.
• Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
• Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
• When peas are soft, drain, reserving cooking liquid.
• For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
• Season with salt. Taste, add more salt and/or lemon juice, if necessary.
• Scrape into a serving bowl and drizzle with a little bit of olive oil.
• If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
• Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
• Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
• Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
• And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.

HOW TO MAKE HUMMUS FROM SCRATCH

Steps:

• Add (uncooked) chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour. This is a quick method. Alternatively, soak overnight or at least 6 hours in cool water.
• Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water and add kombu (optional) for improved digestibility and baking soda (optional) for creamier texture (a reader tip!).
• Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Remove kombu and discard. Drain. NOTE: You can optionally remove the skins from the beans at this point for creamier texture, but we don't have the patience for that.
• Add cooked chickpeas to a food processor or high-speed blender (a blender will get creamier texture!) along with garlic, tahini, lemon juice, sea salt, and olive oil (or water). Blend until creamy and smooth, scraping down sides as needed.
• At this point, you can add garlic powder and herbs (optional). Blend and taste. Adjust flavor as needed, adding more salt for saltiness, lemon juice for acidity, garlic for "zing," tahini for nuttiness, or fresh herbs for color and herbal flavor.
• If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Enjoy as is with vegetables, pita, or crackers. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly - best when fresh).

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

HUMMUS

Steps:

• Hints: use dried beans, not canned. Also, use tahini purchased at a Middle Eastern market, which will probably be fresher than that found at a grocery store. Place chickpeas in large bowl. Cover with cold water and place in refrigerator. Soak for at least 24 hours or until tender (you should be able to bite through a pea.) Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt. Bring to a boil. Reduce heat and simmer 2-3 hours or more until peas are soft and there is about 1 inch of thick broth. Add boiling water during cooking if water level gets too low. (This cooking process works well in a slow cooker.) When peas are soft, drain, reserving cooking liquid. For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process, adding broth a little at a time until well combined and creamy. Season with salt. Taste, add more salt and/or lemon juice, if necessary. Scrape into a serving bowl and drizzle with a little bit of olive oil. If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits. Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.