Hummus Olive Spread Recipes

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

Steps:

• Put the garbanzo beans in a large bowl and fill with water to cover. Rub the beans between the palms of your hands and against each other to loosen the skins. Continue until all of the skins have been released. Discard the skins.
• Transfer the skinned garbanzo beans to a food processor. Add the olive oil, tahini, lemon juice, cumin, garlic and 1/4 teaspoon salt. Process until smooth and creamy, 3 to 5 minutes. (If the hummus is not creamy enough, add more olive oil.)
• To serve, spread the hummus on a round platter, sprinkle with paprika and za'atar, and drizzle with olive oil.

Steps:

• Special equipment: Pizza screen.
• For the dough:.
• Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams) filtered water to make the soaker. Rest at room temperature for about 18 hours.
• Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes.
• Add the salt and 1 1/3 ounce (40 grams) filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes.
• Ball up the dough and refrigerate overnight.
• For the chile oil:.
• Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!) until the flavor is developed fully, about 2 hours.
• Strain the oil before use.
• For the nuts:.
• Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn!
• For the hummus:.
• Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess!
• For the za'atar oil:.
• Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce.
• For the pizza:.
• Bring the dough back to room temperature, 30 minutes to 1 hour.
• Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve!
• Cook's Note:.
• You can find za'atar in any Middle Eastern market.

Steps:

• 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.