I have fallen under the spell of yuzu since my family and I have moved to Japan.I think yuzu and edamame go very well together.I like to create recipes and often "re-invent" my kids' favorite dishes.Tips for this recipe :-you can use the sesame oil (separated from the paste) from the Nerigoma jar instead of olive oil.-use as spread in sandwiches or as a dip with chips and vegetable sticks

Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.#GoldenApron23 #appetizer #party

A classic recipe for hummus. Tastes better than anything store bought or restaurant made.Making great hummus involves a lot of blending in the food processor. In the following steps, you’ll see we take a few ingredients at a time and blend them very well before moving on to the next. The order of ingredients is also important for the best result.A lot of places use more cumin than this recipe, which is not something I prefer as a main flavor— feel free to add more or less for your tastes.Also, it has a great shelf life in the refrigerator, so I make a lot at a time. If you want to make less, just halve the ingredients.

No tahini? No problem. If you got any nut butter at home and you have a bullet/blender machine, this one is for you. *Keto and Type O diet friendly recipe.

A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

Classic Hummus recipe. A simple gluten free, inexpensive protein that's absolutely delicious! :positive

This hummus is very easy to make and uses basic kitchen ingredients. We've tried it with black beans too when out if chickpeas and it with amazing (even though the colour was strange!). It’s very thick and creamy. Ours is very thick but if you want is thinner, splash in a little cold water to your food processor. Because one of us has turned 9 we made this hummus to eat with party food 🎉. We hope you will enjoy it!#january2026

#SSMD#restaurantstyle#dal

#dals

Seriously, this hummus is addictive! Doubling next time because the bowl was cleaned dry!!(Pinterest)

#Recipes_with_5ingredients_or_less#goldenapron18#01_07_2019Hummus is a very delicious, healthy, high in protein vegan dip that is very popular in Middle east and Mediterranean region. Here I am sharing a hummus recipe where I added some frozen green peas to make them extra healthy and flavourful. And I guarantee you will love this hummus to have.

Amazing Gluten-Free Free food on a budget. All my food is created with love & and an understanding of unique dietary needs. I cook for my wife who has Celiacs disease & multiple food sensitivities which I gladly share it with you. Enjoy!