Tuesday, September 28, 2010
Dill hummus (houmous) with green vegetable salad recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Dill hummus (Houmous) with green vegetable salad recipe . Enjoy tasty Middle Eastern food and learn how to make healthy and tasty dish of Dill hummus (Houmous) with green vegetable salad.
Tahini (ground sesame seeds) is rich in B vitamins, which helps bodies convert food into energy. It’s also a good source of calcium and essential fats, which makes it a great storecupboard ingredient.
300g runner beans, trimmed and sliced lengthways
125g asparagus tips
400g can chickpeas, drained and rinsed
1 garlic clove, chopped
2 tbsp tahini paste
3 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh dill, chopped
½ cucumber, cut into batons
30g walnuts, chopped
1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.
2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.
3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.
Per serving: 300kcals, 18.7g fat (2.5g saturated), 5.5g protein, 17.3g carbs, 4.3g sugar, trace salt
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