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Best Recipe Contest for May's recipe contest is: I Love Cheese
Cheese is a versatile dairy product made by coagulating milk protein. The cheese-making process has a rich history and varies widely across different types and textures. Cheese is culturally significant and valued for its nutritional content, diverse flavors, and culinary uses. Cheese varieties can be categorized in many ways. They are often grouped by age, texture, flavor, type of preparation, country or region of origin, and type of milk used to create them. Lets see some cheesy dishes, I love Cheese dishes. Can be Breakfast, Lunch or Supper.
- Last day to submit recipe: May 28th, 2025
- Poll up: May 29 thru June 1st, 2025
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Subscribe(#5676466) Huuuuumdinger hummus
Posted by fatdaddy on 25 Mar 2025 at 8:26PM
Ingredients-
15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil
1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley
Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.
Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.
15 oz (≈440 ml) can chickpeas (garbanzo beans)
1 entire bulb garlic
1/4 C (60 ml) pistachios
1/4 C (60 ml) grated Parmesan/Romano cheese
1/4 C (60 ml) sour cream
2 T (30 ml) lemon juice
1/4 t (1.25 ml) salt
1/4 t (1.25 ml) grated white (or black) pepper
1/4 t (1.25 ml) ground cumin
2 T (15 ml) EV olive oil
1 T (15 ml) paprika
1 T (15 ml) dried chives
1 T (15 ml) dried parsley
Drain, rinse and drain again chickpeas (garbanzo beans).
In a pot cover beans with 1 inch (2.5cm) water, add pealed garlic toes and pistachios, bring to a boil.
Simmer for two hours.
Cool, drain water and transfer to blender or food processor.
Add 1 T olive oil and remaining top ingredients and puree until smooth.
Transfer to serving bowl, drizzle with 1 T olive oil and sprinlkle with paprika, parsley and chives.
Serve with vegetable platter, crackers, pita triangles, tortilla chips or anything else you can think of.
| Subject | Posted By | Date & Time | |
|---|---|---|---|
| 5677832 | Re: Huuuuumdinger hummus | hoof hearted | 31 Mar 2025 8:17PM |
| 5677628 | Re: Huuuuumdinger hummus | fatdaddy | 30 Mar 2025 11:51PM |
| 5677292 | Re: Huuuuumdinger hummus | fatdaddy | 29 Mar 2025 5:45PM |
| 5677272 | Re: Huuuuumdinger hummus | hoof hearted | 29 Mar 2025 3:25PM |
| 5676467 | Re: Huuuuumdinger hummus | fatdaddy | 25 Mar 2025 8:31PM |
| 5676466 | Huuuuumdinger hummus | fatdaddy | 25 Mar 2025 8:26PM |