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Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Chicken Caesar Toasts
Bread & Baking American

Chicken Caesar Toasts

4.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
  2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
  3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
  4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Banana Berry Bread
Bread & Baking American

Banana Berry Bread

5.0

Prep
15 min
Cook
70 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Combine sugar and eggs together in a large bowl. Add bananas, vanilla extract, and lemon juice; gently stir in blueberries and strawberries.
  3. 3 Whisk flour, baking soda, cinnamon, baking powder, and nutmeg together in a bowl; fold into berry mixture until just blended. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 10 minutes. Cool in the pans, 20 minutes. Invert loaves carefully onto a cooling rack; cool, 30 minutes more.

By Stacey Mcellen

Rhubarb Bread
Bread & Baking American

Rhubarb Bread

4.6

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 Stir milk, lemon juice, and vanilla together in a small bowl; let stand for 10 minutes.
  3. 3 Mix 1 ½ cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda; stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts.
  4. 4 Pour batter into prepared loaf pans. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 to 60 minutes.

By LAFLINT

Amazing Lemon Scones
Bread & Baking American

Amazing Lemon Scones

4.8

Prep
25 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.
  3. 3 Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns.
  4. 4 Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.
  5. 5 Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.
  6. 6 Meanwhile, to make the lemon glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.

By ANGELSTAR

Lemon Pistachio Zucchini Bread
Bread & Baking American

Lemon Pistachio Zucchini Bread

4.6

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Roasted Pecan Banana Bread Loaves
Bread & Baking American

Roasted Pecan Banana Bread Loaves

4.8

Prep
25 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet.
  2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch pecans carefully as they bake, as they burn quickly. Remove from the oven and cool to room temperature, about 15 minutes.
  3. 3 Increase the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray.
  4. 4 Combine toasted pecans, flour, baking soda, baking powder, and salt in a bowl.
  5. 5 Mix bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract in a large bowl with a fork or an electric mixer on low speed. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans, filling each one about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for 5 minutes before turning out onto a rack to finish cooling.

By atlantasassybelle

Vegan Zucchini Banana Bread
Bread & Baking American

Vegan Zucchini Banana Bread

3.8

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Sift flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  3. 3 Beat bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat flour mixture into banana mixture; add zucchini and mix until combined. Pour mixture into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.

By stamperjen0

My Kid's Favorite Zucchini Bread
Bread & Baking American

My Kid's Favorite Zucchini Bread

4.8

Prep
20 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Lynnsthings

Russian Kulich
Bread & Baking European

Russian Kulich

4.5

Prep
50 min
Cook
35 min
Total
415 min

Instructions

  1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Stir dough to deflate, then stir in almonds and raisins.
  5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
  6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
  9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
  10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
  11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Gluten-Free Zucchini Bread
Bread & Baking American

Gluten-Free Zucchini Bread

4.9

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
  3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Lemon-Blueberry Yeast Bread
Bread & Baking American

Lemon-Blueberry Yeast Bread

5.0

Prep
40 min
Cook
20 min
Total
195 min

Instructions

  1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
  2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Yeasted Poppy Seed Apple Buns
Bread & Baking American

Yeasted Poppy Seed Apple Buns

5.0

Prep
30 min
Cook
40 min
Total
260 min

Instructions

  1. 1 Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
  2. 2 Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
  3. 3 Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
  4. 4 Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
  5. 5 In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
  6. 6 Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
  7. 7 Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
  8. 8 Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
  9. 9 Preheat the oven to 375 degrees F (190 degrees C).
  10. 10 Bake in the preheated oven until golden brown, 35 to 40 minutes.
  11. 11 Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
  12. 12 Remove buns from the oven. Brush frosting over rolls while they are still warm.

By nch

Kulich (Russian Panettone)
Bread & Baking European

Kulich (Russian Panettone)

4.5

Prep
30 min
Cook
60 min
Total
370 min

Instructions

  1. 1 Combine golden raisins and rum in a small bowl; soak.
  2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
  3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
  4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
  5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
  6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
  7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
  8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
  9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
  10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
  11. 11 Preheat the oven to 350 degrees F (175 degrees C).
  12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
  13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

Pomegranate Molasses
Middle Eastern

Pomegranate Molasses

4.3

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

By flying chef

Toum (Lebanese Garlic Spread)
Middle Eastern

Toum (Lebanese Garlic Spread)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
  2. 2 Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
  3. 3 Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

By FrackFamily5 CACT

Thick-Style Lebanese Garlic Sauce
Middle Eastern

Thick-Style Lebanese Garlic Sauce

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

By )

Middle Eastern Garlic Sauce
Middle Eastern

Middle Eastern Garlic Sauce

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

By Jewels

Easy Mediterranean Pasta
Middle Eastern

Easy Mediterranean Pasta

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
  2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Oven-Roasted Za'atar Chicken Breasts
Dinner Middle Eastern

Oven-Roasted Za'atar Chicken Breasts

4.6

Prep
5 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
  2. 2 Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  4. 4 Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
  5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

By France Cevallos

Arugula Salad with Pomegranate Molasses
Dinner Middle Eastern

Arugula Salad with Pomegranate Molasses

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
  2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Lebanese Chicken and Potatoes
Dinner Middle Eastern

Lebanese Chicken and Potatoes

4.1

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
  3. 3 In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
  4. 4 Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

By guyworldwide

Kafta (Meat Fingers) with Tahini
Dinner Middle Eastern

Kafta (Meat Fingers) with Tahini

2.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
  3. 3 Bake in the preheated oven until starting to brown, about 7 minutes.
  4. 4 Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
  5. 5 Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Carol

Real Hummus
Appetizer Middle Eastern

Real Hummus

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop garlic in a blender.
  2. 2 Pour chickpeas into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to taste; blend until creamy and well mixed.
  3. 3 Transfer mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved chickpeas.

By ROYHOBBS