Hummus RecipesHummus is a traditional food from the Middle East made from mashed chickpeas or other beans and then blended with olive oil, tahini or other ingredients. It is tasty and healthy. People eat it as a dip or as a spread. Hummus is sold in many stores, but the varieties are limited and the ingredients may be questionable. This cookbook contains tons of hummus recipes made from fresh quality ingredients in many varieties so that you will never be bored.
Tasty giant-sized chick-peas, cooked and ready for use. Spanish people have many soups and casserole dishes made using chick-peas, including Cocido Madrileno and Garbanzos con Bacalao (salt-cod), but they are also delicious in salads.
Warming soups include Butternut Squash with Allspice and Pine Nuts plus lighter choices for summer such as Courgette, Broad Bean and Lemon Broth. Try delicious Snacks and Light Meals - choose from Hot Red Pepper and Walnut Dip; Lentil, Carrot and Coriander Pate; and Sesame Potato Wedges with Peanut Dipping Sauce. Satisfying Salads to enjoy include Tabbouleh with Chickpeas and Spring Greens; Spicy Cauliflower and Swiss Chard Salad; and Fennel and Orange Salad with Black Olives.
It's official, chickpeas are "The new kale" according to recent press! So, if you're hungry for some hummus, fancy a little falafel, or are keen to craft the perfect chickpea curry, this recipe book is filled to the brim with delicious and inventive ways to incorporate the humble chickpea into everyday cooking. Spicy or mild, baked or grilled, veggie, vegan or meaty, there's something for everyone in this book.
Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. With Superlegumes, all that has changed. These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas - not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy.
This text examines the characteristics and cultivation of chickpeas in a variety of different agricultural conditions and zones. It provides a complete manual of chickpea production, from basic biology, through cultivation and technology, to marketing and trade. Details are given for the control of pests and diseases, optimum growing conditions, harvesting and economics.
Say hello to the gluten-free flour of your dreams. Exceptionally high in protein, fiber, and iron, and gluten-free, grain-free, and low-glycemic, chickpea flour is the total package. The Chickpea Flour Cookbook is your go-to resource for using this tremendously versatile and nutritious pantry staple. Chickpea flour also known as garbanzo bean flour, besan, and gram flour is simply dried chickpeas ground into a fine flour ready to be incorporated into any number of savory and sweet recipes.
According to the National Institute of Health, Celiac disease affects about 1% of people worldwide and many are finding relief by following a gluten-free diet. Most gluten-free diets are bland and restrictive, but Indian cuisine is a perfect alternative as it relies heavily on flavourful spices, rice, vegetables, dals and legumes. With more than 100 inspired recipes like "Mushroom and Green Pea Quinoa with Pistachios", "Chickpeas with Ginger and Mango" and "Chicken in Almond-Coconut Sauce", this cookbook brings the rich flavours of Indian cooking to your gluten-free table.
Chick Peas make the ideal base for hummus, or alternatively can be used in curries, pates and salads.These delicious and versatile organic chickpeas from Suma are great in salads and stews, as well as in a variety of European and Asian dishes.
New in new dust jacket. New, Publisher overstock, may have small remainder mark. Excellent condition, never read, purchased from publisher as excess inventory.
Food Science: Research and Technology presents a broad selection of new research in food science. Chapters include a study on the use of microbial enzymes for flavor and production in food production; Research on membrane technology use in the food processing industry; studies of various natural foods, Including litchi (lychee), pinto beans, and chickpeas; The content and antioxidant activity of dried plants; an overview of tenderization methods for meats; New applications of galactosidases in food products; A study of the medicinal properties of edible mushrooms; and more.
Proceedings of the Workshop in Ascochyta Blight and Winter Sowing of Chickpeas, held in Aleppo, Syria, May 4-7, 1981