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Rich, creamy and against all odds healthy, just a smear of this flavour-packed dip can transform any dish into something infinitely more delicious. Hummus-lovers everywhere will be satiated with this book of over 65 inventive hummus recipes.
It’s the humble Eastern Mediterranean mezze dish that stole our hearts—who’d have thought a little bowl of smashed up chickpeas could taste like magic? As a snack it is far too easy to get through a whole tub if left alone with a family-sized bag of crisps. It has become an essential item for any modern well-stocked fridge, whether served as a dip with plain crackers or vegetable crudités, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavors and inexpensive to put together. Author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavor balance and texture just right every time.
The classic combination is usually chickpeas, lemon juice, garlic and tahini - but this basic recipe is so versatile that it gratefully absorbs any flavor you can throw at it. Chapters include Chickpea-Based Hummus recipes such as Onion Jam Hummus and Fresh Herb Hummus. Bean and Lentil-Based Hummus features Spicy Red Lentil Hummus and an Indonesian style Hummus. The Veggie-Based selection includes a Baked Eggplant variety as well as a Sweet Potato and Coconut. Raw Hummus features a Cashew and Avocado and a Green Pea and Basil. There is a chapter of Dippers with Chapatis, Pita Breads and Sesame Grissini.
A section on Hummus Meals includes Chunky Hummus Burgers, Hummus Pasta Sauce and Veggies Baked in Hummus Batter. Finally, try some Sweet Hummus Brownies or Ice Cream Cups in the daring Desserts section.
About the Author
For almost a decade Dunja Gulin has worked as a cooking teacher and chef - both on retreats and for private clients - and contributed to several healthy cookbooks. She also runs her own fermented food workshops. Dunja is the author of a popular book on vegan breakfast published in her native Croatia, and of The Vegan Baker, Raw Food Kitchen, The Vegan Pantry and Falafel Forever.
It’s the humble Eastern Mediterranean mezze dish that stole our hearts—who’d have thought a little bowl of smashed up chickpeas could taste like magic? As a snack it is far too easy to get through a whole tub if left alone with a family-sized bag of crisps. It has become an essential item for any modern well-stocked fridge, whether served as a dip with plain crackers or vegetable crudités, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavors and inexpensive to put together. Author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavor balance and texture just right every time.
The classic combination is usually chickpeas, lemon juice, garlic and tahini - but this basic recipe is so versatile that it gratefully absorbs any flavor you can throw at it. Chapters include Chickpea-Based Hummus recipes such as Onion Jam Hummus and Fresh Herb Hummus. Bean and Lentil-Based Hummus features Spicy Red Lentil Hummus and an Indonesian style Hummus. The Veggie-Based selection includes a Baked Eggplant variety as well as a Sweet Potato and Coconut. Raw Hummus features a Cashew and Avocado and a Green Pea and Basil. There is a chapter of Dippers with Chapatis, Pita Breads and Sesame Grissini.
A section on Hummus Meals includes Chunky Hummus Burgers, Hummus Pasta Sauce and Veggies Baked in Hummus Batter. Finally, try some Sweet Hummus Brownies or Ice Cream Cups in the daring Desserts section.
About the Author
For almost a decade Dunja Gulin has worked as a cooking teacher and chef - both on retreats and for private clients - and contributed to several healthy cookbooks. She also runs her own fermented food workshops. Dunja is the author of a popular book on vegan breakfast published in her native Croatia, and of The Vegan Baker, Raw Food Kitchen, The Vegan Pantry and Falafel Forever.
Hummus Where the Heart Is : Moreish Recipes For Nutritious And Tasty Dips
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DON'T PAY $12.95
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“Don’t Pay” is the recommended retail price provided by the supplier or obtained from the manufacturer, or is the recently advertised price for the same product on a different or competing online platform or store. Smooth Sales may not have previously sold the product at the “Don’t Pay” price.
$695
SAVE
$6.00
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Rich, creamy and against all odds healthy, just a smear of this flavour-packed dip can transform any dish into something infinitely more delicious. Hummus-lovers everywhere will be satiated with this book of over 65 inventive hummus recipes.
It’s the humble Eastern Mediterranean mezze dish that stole our hearts—who’d have thought a little bowl of smashed up chickpeas could taste like magic? As a snack it is far too easy to get through a whole tub if left alone with a family-sized bag of crisps. It has become an essential item for any modern well-stocked fridge, whether served as a dip with plain crackers or vegetable crudités, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavors and inexpensive to put together. Author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavor balance and texture just right every time.
The classic combination is usually chickpeas, lemon juice, garlic and tahini - but this basic recipe is so versatile that it gratefully absorbs any flavor you can throw at it. Chapters include Chickpea-Based Hummus recipes such as Onion Jam Hummus and Fresh Herb Hummus. Bean and Lentil-Based Hummus features Spicy Red Lentil Hummus and an Indonesian style Hummus. The Veggie-Based selection includes a Baked Eggplant variety as well as a Sweet Potato and Coconut. Raw Hummus features a Cashew and Avocado and a Green Pea and Basil. There is a chapter of Dippers with Chapatis, Pita Breads and Sesame Grissini.
A section on Hummus Meals includes Chunky Hummus Burgers, Hummus Pasta Sauce and Veggies Baked in Hummus Batter. Finally, try some Sweet Hummus Brownies or Ice Cream Cups in the daring Desserts section.
About the Author
For almost a decade Dunja Gulin has worked as a cooking teacher and chef - both on retreats and for private clients - and contributed to several healthy cookbooks. She also runs her own fermented food workshops. Dunja is the author of a popular book on vegan breakfast published in her native Croatia, and of The Vegan Baker, Raw Food Kitchen, The Vegan Pantry and Falafel Forever.
It’s the humble Eastern Mediterranean mezze dish that stole our hearts—who’d have thought a little bowl of smashed up chickpeas could taste like magic? As a snack it is far too easy to get through a whole tub if left alone with a family-sized bag of crisps. It has become an essential item for any modern well-stocked fridge, whether served as a dip with plain crackers or vegetable crudités, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavors and inexpensive to put together. Author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavor balance and texture just right every time.
The classic combination is usually chickpeas, lemon juice, garlic and tahini - but this basic recipe is so versatile that it gratefully absorbs any flavor you can throw at it. Chapters include Chickpea-Based Hummus recipes such as Onion Jam Hummus and Fresh Herb Hummus. Bean and Lentil-Based Hummus features Spicy Red Lentil Hummus and an Indonesian style Hummus. The Veggie-Based selection includes a Baked Eggplant variety as well as a Sweet Potato and Coconut. Raw Hummus features a Cashew and Avocado and a Green Pea and Basil. There is a chapter of Dippers with Chapatis, Pita Breads and Sesame Grissini.
A section on Hummus Meals includes Chunky Hummus Burgers, Hummus Pasta Sauce and Veggies Baked in Hummus Batter. Finally, try some Sweet Hummus Brownies or Ice Cream Cups in the daring Desserts section.
About the Author
For almost a decade Dunja Gulin has worked as a cooking teacher and chef - both on retreats and for private clients - and contributed to several healthy cookbooks. She also runs her own fermented food workshops. Dunja is the author of a popular book on vegan breakfast published in her native Croatia, and of The Vegan Baker, Raw Food Kitchen, The Vegan Pantry and Falafel Forever.
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