2 pita bread, whole-wheat 1/2 cup hummus (home-made) 1/2 cup pickled red onions 2 cups mixed salad greens 1/2 red bell pepper -- chopped Cut Pita Loaves in half. Spread hummus equally on the insides of all four pieces of pita. Divide the remaining ingredients equally among the four sandwhiches.
How To make Deb's Hummus Sandwiches's Videos
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SAIDA has the BEST Lebanese Street Food!
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In my fourth collaboration with Beirutfood, we spent the day in the city of Saida, Lebanon, with the company of Barbara Massaad, Jad Irani, and Shana Farjallah to explore what it had to offer culturally and culinarily.
Here are the places we visited and my main takeaways: 0:46 Al Baba: Incredibly satisfying craftsmanship and creativity in the Arabic sweets made there. 5:28 Furn Nadaf: Very salty Arabic bread and mana2ish. 6:45 Loukoum Marwan Charaf: Best rosewater loukoums. 7:55 Hammam and old souks: My first hammam ever, I didn't expect at all to be bathed and massaged. 9:00 Sayfo: So many ingredients to make the sfouf! 10:10 Chebli's foul: Best fatteh hommos in Saida. 11:09 Soap museum: I discovered that the first soaps were made in the Middle East and learned how it's done. 11:47 Il Padrino: Great Italian food for lunch with friends. 12:44 Falafel Accaoui: One of the best falafel in Lebanon. 14:10 Bash Ahmad: I ate a sheep's brain and spinal cord sandwich. It wasn't that bad.
The amazing people featured in the vlog: Shana Farjallah: Jad Irani: Barbara Massaad:
Making Perfect Hummus | Chef Michael Solomonov | Talks at Google
Chef Michael Solomonov - The James Beard Award winner [2016 Best Chef, Mid-Atlantic, 2016 Book of the Year, 2017 Outstanding Chef] and culinary mastermind behind NYC's Dizengoff Hummus, Philadelphia's Zahav, Federal Donuts, Rooster Soup Co, and Abe Fisher restaurants talks about his career, his failures, how to make the perfect hummus and more.
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Black Garlic Hummus
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Deb Perelman's Kale-Dusted Pecorino Popcorn | Genius Recipes
Regardless of your feelings on kale chips, know that great things can be achieved by bashing them up. In this Genius Recipe from Smitten Kitchen's Deb Perelman, you get kale in magic dust form: the deep flavor of toasted greens scattered across the snackable crunch of popcorn. GET THE RECIPE ►►
INGREDIENTS For the kale dust: 1 bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 10 ounces or 255 to 285 grams; if using curly kale, go for a 1-pound (454g) bunch)) 1 tablespoon (15 ml) olive oil Fine sea salt
For the popcorn: 4 to 5 tablespoons (60 to 75 ml) olive oil 1/3 cup (70 grams) popcorn kernels 2/3 cup (95 grams) finely grated Pecorino Romano Fine sea salt and freshly ground black pepper, to taste
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.