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Spring onion and parsley houmous recipe

Spring onion and parsley houmous recipe



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Houmous gets a flavour boost thanks to parsley and spring onion. It's also super easy - everything goes into the food processor. Vary the flavour by adding a few chopped mint leaves, a little fresh ginger or dried chillies.

68 people made this

IngredientsServes: 24

  • 2 (400g) tins chickpeas, drained
  • 7 tablespoons tahini
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest, minced
  • 2 cloves garlic
  • handful flat leaf parsley
  • 4 spring onions, chopped
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Place chickpeas, tahini, lemon juice, lemon zest, garlic, parsley and spring onions in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.

Recently viewed

Reviews & ratingsAverage global rating:(67)

Reviews in English (57)

by Christy

Something else.Houmous without olive oil or cumin? Nope, doesn't work. Add up to 4 tbsp of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe is not "optional" either. About 4 tbsp will be right. Don't add in the "reserved" bean juice. Drain and rinse those beans to get rid of the extra sugars.-24 Jul 2008

by Vickie

Something else.I made this hummus for a kid's b-day party and everybody loved it!!! I made it using a hand chopper leaving it rather chunky and much more flavourful than other creamier recipes.-24 Jul 2008

by Andrea

This recipe is the BEST to date! I made a batch, and we ate it for lunches for a week. Spread it on a toasted pita bread, dip tortilla chips or carrot sticks in it. Any way, it is just divine. It is packed with nutrition too! My two year old daughter LOVES it (and she's the pickiest eater I know). I love being able to add what I like to it. A little lemon juice and garlic makes it delicious! Great recipe, very easy, very kid-friendly.-24 Jul 2008


Goat's cheese, spring onion & parsley soufflés

Heat oven to 190C/fan 170C/gas 5. Butter four 200ml ramekins or ovenproof dishes, or six 150ml ones. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 min. Slowly mix in the milk to make a thick sauce. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, spring onions, goat’s cheese, egg yolks, threequarters of the parmesan and seasoning.

Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix. Divide between the prepared dishes and sprinkle with the remaining parmesan. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden. Serve without delay.

RECIPE TIPS
PREPARE AHEAD

You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them.


Biltongbroodtjies

I grew up with these delicious little bites. My mom used to make these all the time when we were invited to tea by her friends. It is amazing how easy it was for her to just whip up a plate of savory snacks without even breaking a sweat.

These biltongbroodtjies are featured in my Savory Platter post, but they are just as good eaten solo.

They consist of a savory bite made with a savory biscuit as the base, topped with a buttered, circular shaped piece of bread, covered in butter and dipped in powdered biltong.

These make a great snack for the kids, and since the school holidays are looming, I&rsquoll be sure to have some of these savory bites for the kids to munch on.


Hummus recipes

Try our tasty recipes for hummus (or houmous) and make your own chickpea dip with peas, peppers or beetroot. We have serving suggestions and dinner ideas.

Hummus

This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Roasted cauli-broc bowl with tahini hummus

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

Layered hummus with spiced tortilla chips

Entertain a crowd with this attractive chickpea dip - make the hummus and herby oil ahead, then assemble at the last minute

Easy hummus recipe

A smooth blended chickpea dip with tahini and garlic that's versatile and good for you, this easy hummus makes a great snack or lunch

Beetroot hummus

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Red pepper hummus with crispbread snaps

Naturally low in fat, this red pepper hummus also supplies vitamin C to help boost your defences. The crispbreads are protein and omega-3 rich, combining to make a healthy, nutritious snack


Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.


2. To make the sea parsley, spring onion and ginger dipping sauce, pound ginger, spring onion, sea parsley and salt to paste using a mortar and pestle. Transfer paste to a heatproof bowl.

3. Heat peanut oil in a small frying pan until moderately hot. Carefully pour in the paste, scalding the ingredients to release their fragrance and aroma. Mix well. Transfer dipping sauce to a small serving bowl.

4. Meanwhile, in a shallow heatproof bowl that will fit inside a steamer basket, arrange prawns in a single layer and pour over the shao hsing wine. Place bowl inside steamer and position over a deep saucepan or a wok filled with boiling water. Steam, covered, for about five minutes or until prawns are just cooked through.

5. Carefully remove bowl from steamer and transfer prawns to a serving plate. Serve with dipping sauce on the side.


The Ultimate Easy Potato Salad Recipe

Here is what you will need to serve 4 as a side.

  • 650g New Potatoes, Halved
  • 50ml Vegetable Stock
  • 4-5 Spring Onions, Sliced
  • 1 tbsp Fresh Parsley, Chopped
  • 5 tbsp Mayonnaise
  • 2 heaped tsp Honey Mustard
  • Salt

Essential Equipment

Put the halved potatoes into a medium saucepan and cover with cold water. Sprinkle in a generous helping of salt then set the pan over a high heat and bring up to the boil.

When it has come up to the boil, cook stirring occasionally for 12-15 minutes until tender. Don&rsquot overcook them so they&rsquore too soft &ndash you still want them to easily hold their shape without going mushy. When cooked, carefully drain the potatoes.

If your potatoes were quite long, while they&rsquore still hot, slice them into smaller rounds. Can&rsquot handle the heat? Pop a rubber dish washing glove on to hold them while you do it.

Put them all into a large bowl then pour over the hot vegetable stock and leave to cool slightly for 10 minutes.

While the potatoes are still warm, add in the sliced spring onions, chopped parsley, mayonnaise, honey mustard and a good sprinkling of salt.

Finally give it all a gentle mix together.

That&rsquos it! I did tell you it was an easy potato salad recipe didn&rsquot I?! All that&rsquos left for you to do is either divide it between serving plates or pop it into a nice serving bowl ready for the table.

You could cover and chill in the fridge until you need it but I highly recommend eating it as fresh as possible. It really is at it&rsquos absolute best then!


Caramelized Onion Hummus Recipe

Hummus makes a great party recipe, it can be modified in so many ways and can make a great appetizer for any party. It is healthy,protein rich and very tasty as well. It is one of my favorite dips of all. Hummus is great served as a dip or as a spread for wraps, check out my veggie hummus wrap and carrot hummus wrap. This one is my favorite flavour. It has the sweet caramelized onions in them..

Hope you will give this a try and let me know how it turns out for you.



Preparation Time : 10 mins
Cooking Time : 35 to 45 mins for cooking chickpeas
Makes : around 2 cups

Ingredients:

Chickpeas / Chana (Kabuli) – 1.5 cup cooked and drained
Tahini Sauce – 4 tblspn ( Recipe here)
Garlic – 2 cloves
Lemon Juice – 2 to 3 tblspn
Water – 2 to 3 tblspn
Salt to taste

For Caramelized Onion:
Olive Oil – 1 tbsp
Onion – 1 large sliced thinly
Salt to taste
Sugar – 1/2 tsp
Balsamic Vinegar – 1 tsp

Cook chickpeas till it is soft. drain and set aside.


Heat oil in a pan, add onions along with salt and sugar and cook till onion is brown and caramelized. It will take around 15 minutes or so. Now add balsamic vinegar and mix well. Set aside.

Make hummus now, take chickpeas, garlic, tahini, salt, lemon juice and give a quick blend.Add water as needed and puree till smooth.

Now to that add caramelized onion, Whip till creamy. Spoon this in a bowl. Serve these hummus with pita chips or have as a dip or spread.


Cook the pasta in a large pan of boiling salted water, according to pack directions.

Meanwhile, heat half the oil in a frying pan, and cook the spring onions and leek for 2 mins. Take out of the pan and set aside in a large bowl.

Turn up the heat and add the rest of the oil, the butter and mushrooms, and fry for 5 mins until browned. Season well and put in the bowl with the spring onions and leek. Drain pasta and add to vegetables.

Spoon the wine into the pan, let it bubble, then add the crème fraîche and just heat it through. Add the parsley.

Divide pasta and vegetables between 2 hot bowls and spoon the sauce over. Serve with a spinach and nut salad, if liked.


Cinnamon Baked Egg Custard

Serves 4 Preparation time: 15 minutes Cooking time: 35–40 minutes

A real family favourite, cooked by mothers and grandmothers for years, and one you don’t need to miss out on at any stage of the diet!

600ml skimmed milk
3 eggs
3–4 tsp sweetener
¼ tsp ground cinnamon
2 tbsp fat-free Greek yoghurt
Freshly grated nutmeg, for topping
Preheat the oven to 150°C/300°F/Gas 2.

Heat the milk in a small pan until hot, but not boiling. Remove from the heat.In a large bowl, whisk together the eggs, sweetener, cinnamon and yoghurt untilsmooth. Pour the warmed milk over the egg mixture, whisking continuously, thenstrain through a sieve.Place four small ovenproof dishes or cups into a roasting tray and pour the eggmixture into each one. Sprinkle with grated nutmeg. Pour hot water into the trayaround the dishes or cups, enough to come halfway up them.Bake in the oven for 35–40 minutes until set. Cool slightly in the tin and serve warmor cold.

Looks really pretty topped with pomegranate seeds if you are in the Consolidation phase