The Hummus Cookbook: Deliciously Different Ways With The Versatile Classic *NEW

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
ISBN
9780754832836
Category

About this product

Product Identifiers

Publisher
Anness Publishing
ISBN-10
075483283X
ISBN-13
9780754832836
eBay Product ID (ePID)
2309732997

Product Key Features

Book Title
Hummus Cookbook : Deliciously Different Ways with the Versatile Classic
Number of Pages
144 Pages
Language
English
Publication Year
2017
Topic
General, Diet & Nutrition / Macrobiotics, Vegan, Regional & Ethnic / Middle Eastern
Illustrator
Yes
Genre
Cooking, Health & Fitness
Author
Sara Lewis
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
21.3 Oz
Item Length
9.4 in
Item Width
7.1 in

Additional Product Features

Intended Audience
Trade
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.65657
Synopsis
The classic chickpea dip, originally a staple peasantfood in the Middle East, is universally loved around theworld. Currently enjoying a resurgence as a fashionablesuperfood this spoonable blend not only tastes good butis healthy too - it contains smart carbs that are slow todigest, so leaving you feeling fuller for longer, as well asbeing low in fat and a good source of protein and fibre.Incredibly easy to make at home, the results are so muchbetter than shop-bought. Sara Lewis has researched, tested and tasted traditional hummus recipes from lemonand olive oil to Turkish hot buttered and also created newblends such as red beet, and kale and lemon.- How to make classic hummus, with over 45 recipes forall the traditional chickpea dips as well as variations madewith white beans, black beans, mung beans and peas.- Techniques, tips and practical guidance, from soakingand cooking the pulses to blending and garnishing.- Tempting ideas for incorporating all kinds of otherdelicious ingredients into your hummus.- Using hummus in healthy meals and snacks.- Recipes for making your own tahini, harissa, za'atar, chermoula and tarator, and for flatbreads, crisp-thinlavash, and yeast-free and gluten-free breads., How to make classic hummus, with over 45 recipes for all the traditional chickpea dips as well as variations made with white beans, black beans, mung beans and peas, all shown in 300 color photographs, The classic chickpea dip, originally a staple peasantfood in the Middle East, is universally loved around theworld. Currently enjoying a resurgence as a fashionablesuperfood this spoonable blend not only tastes good butis healthy too - it contains smart carbs that are slow todigest, so leaving you feeling fuller for longer, as well asbeing low in fat and a good source of protein and fibre.Incredibly easy to make at home, the results are so muchbetter than shop-bought. Sara Lewis has researched,tested and tasted traditional hummus recipes from lemonand olive oil to Turkish hot buttered and also created newblends such as red beet, and kale and lemon.* How to make classic hummus, with over 45 recipes forall the traditional chickpea dips as well as variations madewith white beans, black beans, mung beans and peas.* Techniques, tips and practical guidance, from soakingand cooking the pulses to blending and garnishing.* Tempting ideas for incorporating all kinds of otherdelicious ingredients into your hummus.* Using hummus in healthy meals and snacks.* Recipes for making your own tahini, harissa, za'atar,chermoula and tarator, and for flatbreads, crisp-thinlavash, and yeast-free and gluten-free breads., The classic chickpea dip, originally a staple peasant food in the Middle East, is universally loved around the world. Currently enjoying a resurgence as a fashionable superfood this spoonable blend not only tastes good but is healthy too - it contains smart carbs that are slow to digest, so leaving you feeling fuller for longer, as well as being low in fat and a good source of protein and fibre. Incredibly easy to make at home, the results are so much better than shop-bought. Sara Lewis has researched, tested and tasted traditional hummus recipes from lemon and olive oil to Turkish hot buttered and also created new blends such as red beet, and kale and lemon., THE HUMMUS COOKBOOK Deliciously different ways with the versatile classic Sara Lewis - How to make classic hummus, with over 45 recipes for all the traditional chickpea dips as well as variations made with white beans, black beans, mung beans and peas. - Techniques, tips and practical guidance, from soaking and cooking the pulses to blending and garnishing. - Tempting ideas for incorporating all kinds of other delicious ingredients into your hummus. - Using hummus in healthy meals and snacks. - Recipes for making your own tahini, harissa, za'atar, chermoula and tarator, and for flatbreads, crisp-thin lavash, and yeast-free and gluten-free breads. The classic chickpea dip, originally a staple peasant food in the Middle East, is universally loved around the world. Currently enjoying a resurgence as a fashionable superfood this spoonable blend not only tastes good but is healthy too - it contains smart carbs that are slow to digest, so leaving you feeling fuller for longer, as well as being low in fat and a good source of protein and fibre. Incredibly easy to make at home, the results are so much better than shop-bought. Sara Lewis has researched, tested and tasted traditional hummus recipes from lemon and olive oil to Turkish hot buttered and also created new blends such as red beet, and kale and lemon. About the Author: Sara Lewis is a cook and food writer specialising in healthy eating subjects. Her creative and nutritional recipes can also be seen in Energy Balls & Power Bites, The Green Juice Book and Superfood Breakfasts!
LC Classification Number
TX803

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