Delicious as part of our Middle Eastern Party Feast or slathered on our Grilled Harvest Wraps - Ready in under 10 minutes.

Taste

You are going to love the creamy texture and bright vibrant orange color of this homemade roasted red pepper hummus. However, the taste will have you hooked. 

• Earthy from the cumin
• Nutty from the toasted sesame oil
• Smoky from the paprika
• Spicy from the cayenne pepper
• Zesty from lemon
• Naturally sweet from the roasted red peppers.

Don't worry. No cooking skills are required to make this homemade hummus. If you can open a can and squeeze a lemon, you have all the skills you need for this job.

Did you know that hummus is an Arabic word that means chickpea? Whether you call or spell hummus like, 'houmous', 'humus', 'hommus' or 'hommos', it is one delicious dip. Let's get cracking on making a quick and easy batch of healthy hummus right now.

Ingredients and Substitutions

Garbanzo beans (chickpeas) - We used canned cooked garbanzo beans to save time. To reduce tummy woes, we like to rinse them well before use. However, if you are trying to cut down on oil, you can use the juice of the canned garbanzo beans instead of oil. This juice is called aquafaba. Did you know that you can reserve this aquafaba to use as a vegan egg replacement in other recipes?

This vegan hummus recipe has 16 grams of carbohydrates per serving because of the chickpeas. If you are looking for a lower carb dip, be sure to try our Traditional Baba Ghanoush made from roasted eggplant.

Roasted Red Peppers - Do you have a garden bursting with fresh red peppers?  Roast sweet bell peppers, place them in a paper bag to steam and then peel them for this recipe. However, we know life is crazy busy. Use jarred red roasted peppers to save time.

Lemons - Fresh is always best. However, you can substitute fresh lemon juice with the lemon in a squeeze bottle or lemon concentrate.

Garlic - at least 2 cloves - more if desired! Got to keep those vampires away!

Cumin - earthy, delicious and a nice addition to gluten free red roasted pepper hummus. We used dried ground cumin.

Paprika or cayenne pepper to taste is optional.  We love the smoky flavor of paprika or the little kick of cayenne spice to round out the flavors.

Olive oil - gives the gluten free hummus that creamy rich feeling. However, if you want to cut down on the oil, you can exchange with a little water, aquafaba or even a little of the juice from the jarred roasted red peppers to thin the hummus dip.

Sesame oil - is made by pressing the oil out of toasted sesame seeds and is a delicious substitution for tahini paste (sauce). The oil has a toasty nutty flavor that pairs very well with hummus and is generally gluten free. However, if you are celiac, you are going to want to make sure that the sesame oil is manufactured in a gluten-free facility. There are many gluten-free brands on the market.

Sesame oil vs Tahini paste

Sesame oil is the oil extracted from deeply toasted sesame seeds. It is a nutty dark oil that tastes like toasted sesame seeds and it's NOT bitter. We cannot even imagine cooking without this integral Asian condiment in our kitchen. It can be stored at room temperature out of light and heat. Sesame oil is best used within 6 months. Be sure to try our Garlicky Sesame Stir Fried Green Beans,  Better Than Take Out Vegetable Lo Mein and other Asian recipes using sesame oil.

Tahini paste is made with raw white sesame seeds and oil. The 2 ingredients are blended into a thin paste. It is generally light in color because the sesame seeds are not toasted.  Tahini paste has a nutty and slightly bitter taste. We used both a black sesame paste, and tahini paste in our Sesame Spiral Pie Cookies.

Equipment

Do you have a high-speed blender or food processor? Then, you are good to go.

Currently, we have a high-powered Ninja Blender Duo with Auto-iQ and it works like a charm to get hummus really smooth and creamy. However, we have also made hummus in a food processor but sometimes we must add a little more liquid to get it going but it also works well.

No food processor or blender? No problem!

Many households around the world make this delicious vegetable Mediterranean dip every day without any fancy equipment. You are not alone.

Try heating up chickpeas in the microwave or on the stovetop first. This hack makes them much easier to mash.  First, chop all your ingredients with a knife. Then use one of these basic kitchen tools and a little muscle power to make a smooth gluten free roasted red pepper hummus.

1. Mortar and Pestle
2. Potato masher
3. Fork

How to Make

Drain and rinse canned chickpeas (garbanzo beans) well.

Juice lemon, mince garlic and open your jar of roasted red peppers.

Place garbanzo beans roasted red peppers, lemon juice, sesame oil, cumin, paprika (or a little cayenne pepper), olive oil and salt and pepper to taste in either your high-powered blender or food processor. If you will be mixing by hand, please see our suggestions above.

You will need to add either more olive oil, water, roasted red pepper juice or even aquafaba to get the mixture moving. Use a spatula to scrape down the sides of the device. It is easier to add more liquid than to try to thicken your gluten free roasted red pepper hummus if you get it too thin. Blend until creamy.

To serve, place in a flat dish and spread. Garnish with a little diced roasted red pepper or Roasted Crunchy Garbanzo Beans and drizzle with a little extra virgin olive oil.

Toppings

This gluten free hummus is delicious all on its own with your favorite dippers. However, you can kick it up a few notches and add some fun Mediterranean toppings to make a loaded hummus plate. First place a layer of the healthy red pepper hummus recipe on a serving platter. Then, try adding some of these fun toppings sprinkled on top.

• Feta cheese
• Olives
• Tomatoes
• Cucumbers
• Parsley
• Diced roasted red peppers or crispy roasted cauliflower bites.
• Sprinkle of sumac or paprika
• Lemon slices
• Roasted crunchy garbanzo beans

Favorite Dippers

Please do not judge. Eating red pepper hummus by the spoonful is totally acceptable, right? However, using fresh garden vegetables as your mode of transportation to your mouth is our favorite way. Who can resist hummus and veggies for a healthy gluten free snack any time of the day! Some of our favorite raw vegetables to serve with hummus is whatever lies in your crisper.

• Carrots
• Celery
• Cucumbers
• Radishes
• Snap peas
• Bell peppers
• And more…

Toasted gluten free flat breads are delicious too.

Ways to Serve

Hummus is a foundation for so many delicious recipes.

• Scoop in salads and buddha bowls
• Slather a layer in wraps
• Super Crispy Falafel Bites are delicious with a scoop of hummus with sesame oil and a side of Easy Tabbouleh Lebanese Salad.
• Topping for our Middle Eastern Ground Lamb Kabobs.
• As a side dish in many other Middle Eastern and Greek recipes.

Frequent Asked Question

More Middle Eastern Recipes

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Gluten Free Roasted Red Pepper Hummus

Dip your veggies in our Gluten Free Roasted Red Pepper Hummus made without tahini but instead with a toasty nutty sesame oil.  Healthy vegan appetizer or snack.

Course Appetizers/ Snacks

Cuisine Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 125kcal

Author HWC Magazine

Equipment

• high powdered blender or food processor or can blend by hand

Ingredients

• ¾ cup roasted red peppers
  We used store bought jarred roasted peppers. Drain and reserve the juice and use to thin hummus - if desired.
• 15 oz chickpeas (garbanzo beans)
  rinsed and drained or 1.5 cups cooked and drained chickpeas.
• ¼ cup lemon juice
  juice from one large lemon
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
  
• ½ teaspoon paprika optional
• cayenne pepper (optional)
  (just a pinch- optional)
• salt and pepper to taste (we added about ½ teaspoon salt and ¼ teaspoon pepper)
• 1 tablespoon extra virgin olive oil and extra for serving
• 2 to 3 tablespoons olive oil, water or juice from canned roasted red peppers to help loosen up the hummus. Do not add unless you need to get the hummus moving in the blender or food processor.

US Customary - Metric

Instructions

• Drain and rinse canned garbanzo beans (chickpeas).
• Place drained roasted red peppers, chick peas, lemon juice, sesame oil, garlic, cumin, paprika or cayenne (optional), salt and pepper and olive oil to taste. Blend until smooth. You will need to scrape down the sides of your high powered blender or food processor.
• If you find your hummus is too dry and can't get the blender moving, you can add an one additional tablespoon of either water, olive oil, juice from jarred roasted peppers at a time to loosen it up. Blend again and reassess. If your blender is still not moving, add another tablespoon of liquid and blend again until you have a thick and smooth hummus texture. You will most likely need to add a couple of tablespoons of liquid to your hummus but it depends on how wet or dry your roasted red peppers are.
• Place your red pepper hummus in a flat bowl and make a well with the back of your spoon. Drizzle olive oil over the red pepper hummus.
• If desired, garnish with chopped roasted red peppers, lemons and parsley.
• Enjoy hummus with fresh veggies, gluten- free flat breads or crackers, or as part of your meal.

Video

Notes

Does hummus need to be refrigerated?

Yes! Fresh homemade hummus needs to be stored in the refrigerator and it will last up to 2 days in a sealed container. The reason being is that is contains fresh garlic, which can cause botulism even with the addition of lemon and salt. Do not leave your hummus out for serving longer than 4 hours. The reason being is that the longer hummus is out the refrigerator the higher risk for bacteria to form.

How to fix a runny hummus texture?

It is best to add in your liquids last after blending to see how much liquid you will need to get a smooth and creamy hummus. If your hummus is not as thick as desired, try these quick fixes.

• Add more garbanzo beans (chickpeas) and blend.
• Refrigerate your hummus for about an hour. Many times, after the hummus cools it will thicken up a bit.
• Blend in a little creamy plain yogurt.

Why is my hummus not blending?

It is always easier to add more liquid. Turn off your blender or food processor and take off the lid. Use a spatula to push down the mixture down by the blades. Put the lid back on and lock. Attempt to blend or food process again.

If your mixture is too thick to blend, you can add a tablespoon at a time of olive oil, water, aquafaba or even red roasted pepper juice to thin out the mixture. Restart the food processor or blender and mix until smooth. Add more liquid a tiny bit at a time until you reach the desired texture.

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg

The post Gluten Free Roasted Red Pepper Hummus appeared first on Healthy World Cuisine

Don't you just love when you make a recipe and your family and friends you have been slaving in the kitchen all day.  Shhhh… We won't tell a soul. This fancy looking lamb with pomegranate sauce is so easy you can make it for a weekday meal just like our Crab Stuffed Whitefish.

Why You are Going to Love our Lamb Loin Roast Recipe

• Seriously delicious and tender lamb
• Less than 30-minute meal
• Fancy enough for guests but easy enough for weeknight meals
• Killer good homemade pomegranate glaze
• Gluten-free
• Oven roasted and perfect for the holidays

Lamb Lover's Sunday Suppers

There is no denying it! We are huge lamb lovers. How about you?

If you have never tried it before, you are going to be shocked how much flavor and tenderness a properly cooked lamb dish can be. One of our top recipes is our Easy Moroccan Ground Lamb Stew. It is full of bright bold spices and takes less than 30 minutes on the stovetop.

If you are in to grilling and chilling, be sure to try our Herb Marinated Grilled Rack of Lamb. All we can say is buy 2 racks now as these little lamb lollies sure go fast. Our Middle Eastern Ground Lamb Kabobs are tender juicy grilled ground lamb on a stick infused with spices and herbs. If you pop a couple of these lamb kabobs in a flat bread with a little Traditional Baba Ghanoush and Easy Tabbouleh Lebanese Salad and you are in business.

Are you having a quiet afternoon at home? Be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb. You have no idea what you are missing out on if you don't give this a try. This recipe is a huge crowd pleaser. Fall off the bone tender lamb and a gravy that is to die for.

Where is the Loin on a Lamb?

The loin is one of the most tender and prized cuts of lamb. It is located in the hindsaddle of the lamb between the ribs and sirloin and above the flank. They can be either with the bone or boneless. For this Lamb Loin Roast recipe, we chose a boneless lamb loin that included the little medallion of tenderloin from the butcher.

Herb Stuffing

What fresh herbs do you have growing on your window seal? We stuffed our boneless lamb loin with rosemary, thyme and parsley. Of course, you can't forget the garlic. Right?... and lots of it!

She is a pretty big roast. Season your roast with salt and fresh cracked pepper both inside and out. This step is a must. Fresh herbs like in our Savory Herb Roasted Whole Chicken and our Rosemary Herbed Pork Chops with Shallot Wine Sauce really makes a recipe extra delicious. However, you can also use dried herbs as well. Use what you have on hand is always our motto.

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. Reserve some of the seeds for a garnish. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

Killer Good Pomegranate Sauce

Seriously killer good! We could do shots of just the sauce- it's that good. Slightly sweet, slightly sour, savory, deep and rich flavors that take this lamb loin roast recipe to the next level. The taste from the rendered lamb and the aromatics as it reduces and gets glossy is so delicious.

In the same pan we cooked the lamb in, we added…

• shallots
• garlic
• red wine
• fresh pomegranate juice
• aged balsamic vinegar
• pinch of sugar
• salt and pepper
• butter

Getting all those delicious bits off the bottom allows the rich lamb flavors to permeate the pomegranate sauce.

Ingredients

In addition to the ingredients listed above for the pomegranate sauce, you need the following…

• boneless lamb loin
• olive oil
• rosemary
• thyme
• parsley
• extra garlic, of course

Secret Hacks for Cooking the Best Lamb Loin

There is nothing more disappointing that biting into a dry and tough piece of lamb. Your goal is a tender, succulent lamb that melts in your mouth. We like to cook our lamb to medium rare which is about 135 degrees F or 57 degrees F. Here are few of our tried-and-true culinary tricks.

• Tie up with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really, any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature even after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Cook a Boneless Lamb Loin in the Oven

1. Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. Lay boneless lamb loin fat side down and meat side up of a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
2. Roll up tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking. Please make sure your store it in a sealed container in the refrigerator.
3. Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
4. Sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat.
5. Pop your seared stuffed lamb loin roast in the oven. Then, cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds. It took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. 
6. Remove from lamb roast from oven. Tent with aluminum foil while you make the pomegranate sauce.
7. Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.

The Best Pomegranate Sauce

1. We chose to use fresh pomegranate seeds in the food processor with a little water to get it going to make fresh squeezed pomegranate juice. We strained out the seeds. However, you can also use bottle pomegranate juice like POM in this healthy recipe.
2. Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
3. Heat the pan up to medium and add shallots and garlic. Then, add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce.

Serve It Up in Style

Did you know that we first eat with our eyes? Presentation is everything.

1. Remove the butchers string from the loin.
2. Slice lamb in about ½ inch slices against the grain.
3. Ladle the delicious pomegranate sauce on the bottom of a serving plate.
4. Add the sliced lamb loin over the pomegranate sauce.
5. Garnish with fresh herbs and fresh pomegranate seeds

What to Serve with Lamb?

Balsamic Roasted Fennel and Carrots

Crispy Roasted Cauliflower Bites

Crispy Roasted Red Potatoes and Cabbage

Autumn Kale Salad

Quinoa Harvest Salad

Frequent Asked Questions (FAQ's)

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Lamb Loin Roast Recipe (Pomegranate Sauce)

Boneless rosemary garlic herbed stuffed lamb loin roast recipe with a delicious sticky pomegranate wine sauce is the perfect less than 30-minute elegant Sunday Supper.

Course Mains

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 453kcal

Author HWC Magazine

Equipment

• butcher's twine
• oven proof skillet

Ingredients

Herb Stuffed Lamb Loin

• 2 pounds boneless lamb loin
• salt and pepper to taste
• 2 sprigs rosemary fresh or 1 tablespoon dried crushed rosemary
• ¼ cup thyme fresh or 1 teaspoon dried
• 1 cup parsley chopped
• 5 cloves garlic peeled and chopped (reserve 2 to pomegranate sauce)
• 1 tablespoon olive oil

Pomegranate Sauce

• 2 shallots peeled and chopped
• ½ cup red wine
• ½ cup pomegranate juice
• 2 tablespoon barrel aged balsamic vinegar We used FM03 Barrel Aged Organic Balsamic Vinegar of Modena
• 1 teaspoon sugar or sugar alternative
• 1 tablespoon butter

Garnishes

• 2 tablespoon fresh pomegranate seeds
• fresh herbs

US Customary - Metric

Instructions

Prepare Boneless Lamb Loin

• Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. (Leave some fat on as when this render it makes the lamb flavorful and tender) Lay boneless lamb loin fat side down and meat side up on a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
• Roll up lamb loin tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking if wrapped tightly or stored in a sealed container in the refrigerator.
• Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
• In an oven proof skillet, sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat. This step takes about 5 minutes in a hot skillet.
• Place your seared stuffed lamb loin roast in the oven and cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds and it took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. See notes below for more detailed cooking times.
• Remove from lamb roast from oven and place in a dish or cutting board tented with aluminum foil while you make the pomegranate sauce.

Make Pomegranate Sauce

• Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.
• How to make fresh pomegranate juice from scratch: Add seeds from one whole pomegranate in the food processor. Next add 2 tablespoons of little water to get it going. To make fresh squeezed pomegranate juice, strain out the seeds. Now you have fresh delicious pomegranate juice. If you desire, you can also use bottle pomegranate juice like POM in this healthy recipe.
• Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
• Heat the pan up to medium and add shallots and garlic.Then add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. We used a really good barrel aged balsamic from Italy from Mie Radici. If you are using a cheaper version of balsamic vinegar, you will need to reduce the amount of balsamic vinegar to 1 tablespoon and increase sugar to 2 teaspoons. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce and mix well.
• Remove the butchers string from the cooked lamb loin. Slice lamb in about ½ inch slices against the grain.
• Ladle the delicious pomegranate sauce on the bottom of a serving plate. Add the sliced lamb loin over the pomegranate sauce. Garnish with fresh herbs and fresh pomegranate seeds. Enjoy!

Video

Notes

• Tie up the roast with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

 Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

What herbs to stuff roast with?

You can use any fresh herbs you desire but rosemary really goes well with lamb. Use what you have on hand. You can use either fresh or dried herbs.

Substitutions

If you cannot find a boneless lamb loin roast, you can exchange with a pork tenderloin. You will either need to fillet open or ask your butcher to do this for you so that you can stuff the pork tenderloin. 

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 11g | Protein: 49g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 157mg | Sodium: 196mg | Potassium: 897mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 6mg

The post Lamb Loin Roast Recipe (Pomegranate Sauce) appeared first on Healthy World Cuisine

Herb Marinated Grilled Rack of Lamb

Yes, we said finger licking! Ok, we will fess up. If we are not in a fancy restaurant, we are so picking up that delicious lamb lolly and getting right in there. Who is with me on that? We knew you were, if you are a lamb lover or even if you are not, this recipe will convert you.

Super tender with crisp grilled edges and extra flavorful lamb from all the delicious herbs. The special marinade and cooking tips for success are the hints you need to make a delicious herb marinated grilled rack of lamb. If you lamb lover be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb, Middle Eastern Ground Lamb Kabobs and Easy Moroccan Ground Lamb Stew.

The Special Marinade

Our special marinade has only 5 ingredients and you may have these in your home right now.

• Fresh chopped Garlic and lots of it - of course. Hey don't knock it. Garlic is the new social distancing tool… (smiling)
• Parsley - fresh or dried (we used dried as we are trying to avoid grocery runs as much as possible)
• Za'atar - a Middle Eastern Spice blend with thyme, cumin, coriander, oregano, toasted sesame seeds, sumac.
• Freshly ground black pepper. We salt right before the grilling process.
• Olive oil

How to Prepare a Rack of Lamb for Grilling

1. The first step in making a delicious Herb Marinated Grilled Rack of Lamb is to make sure that you choose a rack of lamb that averages around 1.25 to 1.50 pounds (566 grams to 680 grams) and it usually has about 8 bones in it. Can be more or less bones per rack depending on which country you are in. Ours was only about 1.15 pounds(521 grams) but these days, you have to take what you can get.
2. The next step is making sure that that either you or your butcher French cuts the bones on your rack of lamb. Check out this process on How to French cut a rack of lamb.
3. Marinate your rack of lamb for 4 hours or up to overnight. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling. Our Marinated Grilled Flank Steak is also another delicious recipe using the marinade and time to really tenderize the meat.
4. Allow your lamb to come to room temp for about 30 minutes so that it cooks evenly on the grill.
5. Salt and pepper your lamb well before it hits the grill.

How to Grill a Rack of Lamb?

There are always many ways to cook a rack of lamb. However, this grilling process always works well for us. Be sure to take your lamb out of the refrigerator about 30 minutes before you start to grill to allow it to come to room temperature. Allowing your lamb or any meat to come to room temperature before grilling is important so that it cooks evenly.

We preheat our gas grill to 400 degrees F (204 degrees C) and prepare our grill.  We prepare our grill by making sure it is clean and then with a little rag on the end of a pair of throngs put a little oil on the grill grates to prevent sticking.

Next, lay the rack of lamb skin side down for about 5 minutes over direct heat. Then, we turn it over and cooked it for about 8 minutes more or until we arrived to medium rare. We take the Herb Marinated Grilled Rack of Lamb off the grill at 130 degrees F (54 degrees C) and rest under a tent of aluminum foil for about 10 minutes while the temperature raises to 135 degrees F (57 degrees C). 135 degrees F is a delicious medium rare.

We did not bother wrapping our lamb ribs to prevent burning with aluminum foil and all was well. However, if you would like to do so, carry on.

How Long to Cook a Rack of Lamb?

We enjoy our lamb medium rare and do not even suggest eating lamb medium or well done. We say why even bother eating this delicious cut of lamb if you are going to put it through that injustice… LOL

Here are the estimated temperatures correlating to your degree of desired doneness. However, there is one thing to note. The temperature of your rack of lamb will continue to rise a little bit (around 5 degrees) even after you remove it off the heat. Therefore, we like to take ours off about 2-5 degrees before it gets to the desired cooked level. Then, we wrap our rack of lamb loosely in a little aluminum foil and allow the meat to rest before carving.

• Blue Bloody Rare - 125 degrees F (51 degrees C) (a good Vet might be able to bring it back to life)
• Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)
• Medium - 145 degrees F (62 degrees C) (overcooked)
• Med Well - 155 degrees F (68 degrees C) (more overcooked)
• Well Done - 165 degrees F (73 degrees C) (why even bother)

Frequent Ask Questions (FAQ's)

Delicious Side Dishes to Serve with Lamb

• Middle Eastern Rice and Lentils (this recipe can be made in advance so it is easy for a gathering)
• Feta Stuffed Mushrooms (great use of the rest of the space on your grill)
• Chili Lime Grilled Okra (might as well as you already have the grill going)
• Best Grilled Asparagus (this delicious grilled side is an elegant easy side dish)
• Easy Tabbouleh Lebanese Salad (Salad can be made in advance for easy prep)
• Lemon Rose Cardamom Cheesecake Mousse for dessert and can be made in advance for easy entertaining at home.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Herb Marinated Grilled Rack of Lamb

Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za'atar and Moroccan spice mixture and grilled to perfection.

Course Mains

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 23 minutes minutes

Servings 3

Calories 716kcal

Author HWC Magazine

Equipment

• Meat Thermometer

Ingredients

• 1.25 pounds rack of lamb about 1.15 to 2 pounds with about 8 ribs (best to buy a rack of lamb already Frenched with the bones exposed or have your butcher do this for you)
• 2 tablespoon za'atar spice mix (see notes below)
• 2 tablespoon garlic peeled and minced or about 4 cloves
• 2 tablespoon parsley fresh chopped or dried
• 2 tablespoon olive oil
• salt and pepper

US Customary - Metric

Instructions

• Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
  
• In a large sealable baggie or bowl add the rack of lamb, za'atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
  
• Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)

  Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth.

  We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it.

  Salt and pepper your lamb rack well on both sides.
  
• GRILLING DIRECTIONS: Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting.

  However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture.

  Blue Bloody Rare - 125 degrees F (51 degrees C)

  Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)

  Medium - 145 degrees F (62 degrees C)

  Med Well - 155 degrees F (68 degrees C)

  Well Done - 165 degrees F (73 degrees C)
  
• After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
  
• Garnish with fresh parsley and herbs as desired before serving.
  
• OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.

Notes

• The first step is to make sure that you choose a rack of lamb that averages around 1.25 to 1.50 pounds (566 grams to 680 grams) and it usually has about 8 bones in it. Can be more or less bones per rack depending on which country you are in. Ours was only about 1.15 pounds(521 grams) but these days, you have to take what you can get.
• The next step is making sure that that either you or your butcher French cuts the bones on your rack of lamb. Check out this process on how to French cut a rack of lamb. 
• Marinate your rack of lamb for 4 hours or up to overnight. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling
• Allow your lamb to come to room temp for about 30 minutes so that it cooks evenly on the grill.
• Salt and pepper your lamb well before it hits the grill.

 

 

Nutrition

Serving: 1g | Calories: 716kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 96mg | Potassium: 392mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg

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Middle Eastern Ground Lamb Kabobs are juicy bites of delicious kofta packed with fresh herbs, citrus, spices and grilled to perfection. Perfect for a party!

Shish kabobs are delicious all on their own but wait until you try them wrapped up in a flatbread and topped with a little Gluten Free Roasted Red Pepper Hummus, fresh veggies, grilled veggies and mint leaves. So good!

Sides to go with your Feast

Middle Eastern Party Feast

Crispy Roasted Cauliflower Bites

Traditional Baba Ghanoush

Easy Summer Millet Salad

Frequent Asked Questions

More Lamb Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Middle Eastern Ground Lamb Kabobs

Middle Eastern Ground Lamb Kabobs are juicy bites of delicious kofta packed with fresh herbs, citrus, spices and grilled to perfection.

Course Mains

Cuisine Middle Eastern

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 341kcal

Author HWC Magazine

Ingredients

• 8 - 12 skewers wooden long (or stainless steel if you have those)
• Water
  to soak skewers
• 1 Onion
  medium peeled and chopped
• 3 cloves Garlic peeled and chopped
• ⅓ cup Fresh mint leaves
  or small bunch and extra for serving
• 1 pound Ground lamb
  
• Salt and pepper to taste
• 1 teaspoon Turmeric
  
• 1 teaspoon Paprika
  
• 1 tablespoon Lemon zest
  
• Lemon wedges
  for serving
• Olive oil for the grill pan

US Customary - Metric

Instructions

• Soak wooden skewers in water for at least 30 minutes before grilling.
• Place onion, garlic and mint leaves into food processor and pulse until finely grated. Squeeze all the extra juice out from the onion, garlic and mint leaves with your hands. (Very important step so that your ground lamb stays on the skewers)
• Place your ground lamb, ground onion, garlic and mint leaf mixture in a bowl. Add salt and pepper to taste, turmeric, paprika and lemon zest and mix well.
• Roll your lamb mixture into large meatball and then take 2 of your pre-soaked skewers and place on the meatball. Make the meatball into a long sausage shape and then flatten out the sausage between 2 fingers so that it is a bit flatter so it cooks evenly. You should end up with 4 - 6 ground lamb skewers.
• Place the lamb skewers on a lined baking sheet with parchment paper so that it does not stick. Place the lamb skewers in the freezer for 30 minutes (important step to keep the ground lamb on the skewers)
• Preheat grill or stove top grill plate to medium high heat and grease with a little olive oil. Grill for about 3 - 4 minutes on each side or until medium. Do not overcook lamb or it will be dry.
• Drizzle the Middle Eastern Ground Lamb Kabobs with a little fresh lemon juice and serve with fresh pita (flat breads, fresh cut cucumbers, tomatoes, onion slices, hummus, fresh mint leaves, lettuce) and enjoy.

Notes

Feel free to substitute ground beef or turkey instead of lamb. However, if you use beef or turkey you will have to increase your cooking times on the grill.

If you do not have a grill or grill pan, you may also bake at 425 degrees F for about 15-17 minutes for lamb or until medium.

Tips for Recipe Success

• Soak your wooden skewer sticks for at least 30 minutes before grilling. You will need two wooden skewers for each of the Kabobs so it is easier to turn on the grill.
• If you can find the traditional flat metal Lebanese skewers, even better and easier for you.
• Use a food processor to finely chop the onion, garlic and mint
• Squeeze out all the extra juice from the onion, garlic and mint BEFORE mixing it in the ground lamb. This is a very important step to help the lamb stick to the skewer sticks. If the lamb mixture is too moist, it will not adhere to the skewers and it will just be a one hot mess.
• Another quick tip is to freeze your Kabobs on the skewer in the freezer for about 30 minutes just before grilling and this helps them keep their shape on the grill.

Nutrition

Serving: 1g | Calories: 341kcal | Carbohydrates: 5g | Protein: 19g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 70mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

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Holiday Favorite

You are going to love this Baked Pomegranate Glazed Salmon recipe as it a snap to throw together, has only a handful of ingredients, easy enough for weeknights but fancy enough for guest. We have you covered!

However, one of the reasons why we love it as it celebrates seasonal produce of oranges and pomegranates and is a gorgeous holiday meal. If you like the little savory and sweet combination of this fish recipe, you will also enjoy our Pineapple Glazed Salmon and salmon bites.

Feast of the Seven Fishes

The Feast of the Seven Fishes is also known as Festa dei Sette Pescior or sometimes La Vigilia.  This feast is an Italian-American Celebration of the sea.

However, not all of Italy celebrates this feast but some of the southern areas do. An interesting fact is that this celebration has really taken off in America. It might even be more prominent in the US compared to some parts of Italy.

Why is the Feast of seven fishes celebrated?

Eating fish on Christmas Eve dates back from the Roman Catholic Custom of abstinence from eating meat and dairy on certain holidays, like Christmas. It is much like a fast and a feast at the same time. How did this all come about to be celebrated?

We do not know for certain. For some it seems like fish is the cheaper or option for the poorer and meats and cheeses were more set aside for the rich. Therefore, fish is somewhat a fast by only eating fish but is also a feast to celebrate the holiday with family.

Why the number 7?

Once again, we do not really know how it all became to be the special 7 fish dishes. Some feel it is because the number 7 was repeated more than 700 times in the bible. There were the seven sacraments, the seven days for the creation and of course the seven deadly sins.

Did you know that some Italian families serve up to 12 fish dishes?  Some feel that this may be correlated to the 12 apostles? We could speculate on the why for hours but let's instead concentrate on how delicious this feast is with the addition of the Baked Pomegranate Glazed Salmon.

Healthy Fatty Fish

Omega-3 fatty acids, found in salmon, are essential nutrients that may support your heart health according to a study in Jama Internal Medicine.

In addition, salmon has a bold flavor and can stand up to the unique flavors of the pomegranate molasses. We used delicious Extra Virgin Olive Oil (EVOO) from Mie Radici, seasonal navel oranges and pomegranate molasses to bring this recipe to the next level.

More Fish and Seafood Ideas

There are so many fish and seafood options to serve over the holiday. Mussels, clams and linguini, fried calamari, shrimp, salted cod, antipasti of crudo (marinated raw seafood), and a million other ways. Fried seafood is a common element but we are not real fond of fried foods as your poor little liver must work so hard to metabolize all that fat.

Instead, we prefer steamed fish, baked , sautéed or grilled options for making our seafood dishes. Be sure to check out our Ultimate guide on 10 Different Ways to Cook Salmon for more recipe inspiration.

Baked Salmon is a great addition as it frees up your stove top so that you are free to make your other dishes.

Baked Holiday Fish

This easy salmon recipe is a delicious main and is great for serving a crowd. Best of all, if you line your baking sheet with parchment paper- clean up is a snap! In addition, Those beautiful pomegranate seeds on either salmon or lamb loin roast look like little jewels - so festive.

Of course, you probably already knew that pomegranate molasses in not a traditional Italian ingredient. However, it is very common in Middle Eastern Cuisine. That is exactly the point! There are no rules for the feast.

Eat what you enjoy and is seasonal and if you prefer an Italian recipe, you may enjoy our one pan balsamic glazed salmon with veggies . The gathering of the family and enjoying delicious fish and seafood feast and time together is in the spirit of the holiday.

Menu Ideas for Salmon

We made our Crispy Roasted Cauliflower Bites on a sheet pan before we added the fish as to save on pans and time. A delicious addition to complete the meal. Don't you just love the crispy ends of roasted cauliflower. The best!

A bright and beautiful Holiday Salad is a delicious addition to this meal as well. 

Be sure to end your meal with our Chewy Mandarin Orange Cookies or our Rich and Creamy Tiramisu.

Wishing your family, a safe and happy holiday season from our family to yours!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Baked Pomegranate Glazed Salmon

Baked Pomegranate Glazed Salmon is a flaky and succulent fish recipe slathered in an easy sweet, savory, spicy pomegranate molasses orange glaze.

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 504kcal

Author HWC Magazine

Ingredients

• Salmon fillets - 1 pound (cut into 4 even sections with skin)
• EVOO - 2 tablespoons (we used Mie Radici Nocellara Organic Reserve)
• Salt and pepper to taste
• Juice of a fresh orange - 3 tablespoons
• Pomegranate molasses - ⅓ cup
• Tamari sauce - 2 tablespoons
• Zest of orange - 1.5 teaspoons
• Garlic - 2 cloves minced
• Crushed Red pepper chili flakes - ½ teaspoon (optional)
• Pomegranate seeds - ¼ cup as garnish (optional)
• Parsley and orange slices - garnish (optional)

Instructions

• Preheat oven to 425 degrees F (218 degrees C).
• Slather your salmon fish on all sides with EVOO, salt and pepper and squeeze over about 3 tablespoons of orange juice over salmon fillets. Line your baking tray with aluminum foil and spray with oil. (You can thank us later. Pomegranate molasses is difficult to clean up once baked)
• Bake for about 9 minutes (depends on how big your salmon slices are).
• In the meantime, mix pomegranate molasses, tamari sauce, orange zest, garlic, chili flakes. Set aside.
• Reduce baking temperature to 350 degrees F (176 degrees C) for the last 3 minutes of baking fish. Next, slather over the pomegranate glaze and bake for about 3 minutes.
• Fish is cooked when flakes easily with fork and is no longer translucent (cooking time is determined by the size of your fish fillet). Garnish fish with fresh pomegranate seeds, parsley and orange slices.
• Enjoy!

Notes

Only add the pomegranate syrup in the last couple of minutes of baking or otherwise you will have a smoky mess. If you cannot find pomegranate molasses in the market, you can make your own. Just add 4 cups pure pomegranate juice, ½ cup sugar and 1 tablespoon of lemon juice and cook low and slow until liquid is reduced to about 1 cup without a cover. Takes at least 1 hour. Do NOT over reduce the liquid as it will turn solid when cooled. You are looking for a syrup that just barely coats the back of the spoon as it thickens when it cools.

Nutrition

Serving: 4g | Calories: 504kcal | Carbohydrates: 205g | Protein: 42g | Fat: 291g | Cholesterol: 90mg | Sodium: 704mg | Potassium: 322mg | Fiber: 11g | Sugar: 15g

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Served as a side or snack, the warm blend of spices makes these cauliflower steaks a satisfying low-carb treat. Let's dive into this delicious vegetable-based dish!

Picky Eaters? Try This!

Fact - Our family members will not let their lips touch cauliflower.

Cooking Method Result - family members ate the entire tray of crispy roasted cauliflower steaks and asked for more. I know! Can you believe it? The cooking method really does make the difference.

Do you have picky eaters in your household that can spot cauliflower rice from over a mile away? Then you need to be armed with this super easy roasted vegetable recipe or our roasted fennel and carrots.

Ingredients

• Cauliflower - there are dozen and dozens of different kinds of cauliflower from the traditional white cauliflower we are serving up here to purple, green, orange, Chinese cauliflower or even Romanesco are all delicious in this recipe.
• Olive oil - for ultra crispiness.
• Cumin - gives this vegetable recipe and roasted carrots an earthy flavor
• Sumac - This sumac spice is dark red and comes from a berry from the Rhus Coriaria shrub. It has a bright and tangy flavor. The closest substitute is to add a little lemon zest with cooking or add a little fresh lemon juice after removing the cauliflower from the oven.
•  Za'atar - is one of our favorite Middle Eastern spice blends. It contains blend of dried herbs like oregano, thyme, cumin, coriander and sesame seeds. Delicious on roasted cauliflower, millet salad, or even as a spice added in oil for dipping.

Roasted Cauliflower Flavor

These veggies are different. You are just going to love these Crispy Roasted Cauliflower steaks because they are so full of spiced earthy flavor from the cumin, bite from the sumac and delicious from the Zaatar spice.

However, it is that crispy deliciousness that will seal the deal. You feel like you are really eating something naughty but without the guilt as it is low carb, vegan and gluten free.  We use just a little EVOO to drizzle on top to get that nice crisp and sear in the oven.

Recipe Tips

The secret to getting super crispy is slicing the cauliflower into thin steaks, drizzling with EVOO and high oven temperature. Oh yes, so heavenly!

• Don't overcrowd your baking sheet.
• High heat to create caramelization - 400-degree F (204 degrees C)
• Line your baking sheet with parchment paper or aluminum foil for easy cleanup.

How to Serve with Cauliflower Steaks?

• Serve these crispy cauliflower bites up in a bowl with our Super Crispy Falafel Bites, Middle Eastern Rice and Lentils, Easy Tabbouleh Lebanese Salad.
• Top off with a little Traditional Baba Ghanoush  or Better than Store Bought Red Pepper Hummus for a delicious vegan Middle Eastern Party Feast.
• Serve as a delicious side dish to our Slow Roasted Moroccan Spiced Lamb Leg

More Delicious Veggies

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Crispy Roasted Cauliflower Bites

Crispy Roasted Cauliflower Bites are a delightful little middle eastern spiced vegan treat to enjoy as a simple side dish, part of a Buddha bowl or as a delicious low carb snack.

Course Sides

Cuisine Middle Eastern

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 163kcal

Author HWC Magazine

Ingredients

• 1 head Cauliflower
  (Sliced in thin ⅛ inch slices)
• ¼ cup Olive oil
  
• Salt and pepper
  to taste
• 1 teaspoon Cumin
  
• 1 teaspoon Sumac
  
• 1 tablespoon Zaatar
  
• 3 cloves Garlic peeled and chopped or 1 teaspoon dried ground

US Customary - Metric

Instructions

• Preheat oven to 400-degree F (204 degrees C)
• Place parchment paper down over your baking sheet for easy clean up.
• Please sliced thin cauliflower bites on the baking sheet Drizzle with olive oil, salt, pepper, cumin, sumac, Zaatar and garlic on both sides. Please leave room on the baking sheet so that the cauliflower slices are not on top of each other or touching.
• Roast Cauliflower for 25 - 30 minutes until toasty brown and fork tender.
• Serve and enjoy!

Notes

Make sure that you leave space on your baking sheet so that the slices can be separate and not overlapping. This helps make the cauliflower crispy and delicious.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 70mg | Calcium: 59mg | Iron: 2mg

The post Crispy Roasted Cauliflower Steaks appeared first on Healthy World Cuisine

Perfect Sunday Dinner

One bite of this leg of lamb with the golden gravy and you will be hooked forever. The lamb is super tender, juicy, fragrant and satisfying. Serve it up with a delicious side of air fryer roasted carrots and your guests will be swooning.

When the weather starts to cool down, this slow roasted Moroccan Spiced Leg of Lamb this is the perfect meal. Invite a few friends as you will have extras. If you would prefer and easy 30 minute lamb dinner full of flavor and elegance, be sure to try our Lamb Loin Roast Recipe with Pomegranate Sauce. 

Slow Roasted

Slow Roasted Moroccan Spiced Leg of Lamb is the kind of meal that emits aromas throughout your entire house. Warning, this may entice your dog to whine for 4 hours waiting for dinner to be served.

Your family will ask, every hour on the hour, is it done yet? Is it done yet? As their hunger pains grow stronger their questioning comes in more often (smiling). This is the easiest low stress/ low fuss meal ever. The spices and your oven does all the work so you don't have to.

Moroccan Spices

You should be home while you have the oven on but there is not a lot of active work in the process. The combination of marinating herbs and spices are what take this dish to the next level. Paprika, turmeric, saffron, cinnamon, cumin, coriander, garlic, onions, parsley and fresh ground black pepper will awaken your appetite.

If you love the warming spices but want something on the table in under 30 minutes, then you are going to love our Easy Moroccan Ground Lamb Stew or our Middle Eastern Ground Lamb Kabobs.

Benefits

We marinated our semi-boneless leg of lamb overnight. Many of the spices used having warming properties and are anti-inflammatory.  In addition, this Leg of Lamb recipe is also gluten-free, dairy-free and low carb.

How to choose the best leg of lamb?

When you go to your butcher, you can choose either a full leg of lamb or a semi-boneless leg of lamb. We have used a New Zealand semi-boneless leg of lamb that weighed in about 4.5 pounds.

However, a full leg of lamb a grain fed US one can be up to 7-8 pounds. The Australian and New Zealand Leg of lambs will be smaller as they are usually grass fed. These are not lamb shanks but because of the low and slow cooking method you could also use lamb shanks and adjust the cooking time accordingly.

Low and Slow

This recipe for the Slow Roasted Moroccan Spiced Leg of Lamb is really forgiving. You cannot really mess it up. If you leave the lamb in longer to cook, it just gets more tender. The key however is the low cooking temperature.

This allows the spices to infuse the leg of lamb and tenderize. If you like the idea of slow roasting a lamb but want to try some different spices and flavors, be sure to try our Rosemary Lamb with Caramelized Onion Gravy. 

Roasting Pan

The biggest issue you will have is finding a big roasting pan. Thank goodness, we had a semi-boneless leg of lamb so ours fit in a 9 x 13 roasting pan. However, if you get a full 7 pounder leg of lamb, they sell those huge heavy duty disposable aluminum pans.

How to Cook Leg of Lamb?

1) Overnight marinade with spices and fresh herbs
2) Searing the leg of lamb in the oven at a higher temperature (425 F or 218 C)
3) Roasting and Braising the leg of lamb at a very low temperature for a long time. (300 degrees F- 148 C)
4) Browning and basting the leg of lamb (325 F or 162 C)
5) Making the delicious golden Moroccan gravy

Step 1, 2, 4 and 5 are identical for timing no matter what size leg of lamb you have.
Step 3 varies depending on the weight of your leg of lamb. Details regarding this found in the recipe section below.

What to Serve on the Side?

We served our Slow Roasted Moroccan Spiced Leg of Lamb with roasted vegetables, Israeli Pearl couscous and garbanzo beans with a tomato sauce, Tabbouleh and romaine salad with feta and pomegranates seeds. and lots of olives and special pickled vegetables. For dessert, we made a Lemon Rose Cardamom Cheesecake Mousse  and a Healthy Moroccan Mint Tea.

We had to make sure that the Buddy was happy too! Look who got the bone!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Slow Roasted Moroccan Spiced Leg of Lamb

Slow Roasted Moroccan Spiced Leg of Lamb is so tender it falls off the bone, melts in your mouth and is served with a cacophony of golden Moroccan gravy flavors.

Course Mains

Cuisine Middle Eastern

Diet Diabetic, Gluten Free

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Marinating Time (Refrigerator Time) 8 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 8 people

Calories 285kcal

Author HWC Magazine

Ingredients

Marinade

• 1 Onion (peeled and roughly chopped)
• 2 tablespoon Olive oil
• 2 teaspoon paprika
• 1 teaspoon turmeric ground
• 1 pinch saffron (1 small pinch in ⅛ cup hot water)
• 1 teaspoon cinnamon ground
• 2 teaspoon cumin ground
• 1 teaspoon coriander ground
• salt and pepper to taste
• 1 teaspoon sugar or sugar substitute (if not following a low carb diet then can add honey)
• 1 cup parsley roughly chopped

Roast

• 4.5 pounds Leg of lamb semi boneless
• 2 onions (peeled and quartered)
• 10 cloves garlic whole peeled (6- embedded in the leg of lamb and 4 for the bottom on the pan)
• 1 heavy duty aluminum foil large piece big enough to seal the roast.
• 1 cup chicken broth
• 2 tablespoon lemon juice
• Salt and pepper to taste

Golden Sauced Gravy

• juice from the pan strained
• 1 tablespoon cornstarch
• 3 tablespoon water
• 1 tablespoon butter

Garnish

• 1 tablespoon parsley chopped optional

US Customary - Metric

Instructions

Create the Marinade

• In a food processor add onions, olive oil, paprika, turmeric, saffron water, cinnamon, coriander, cumin, salt and pepper to taste, parsley and sugar substitute. Blend until well incorporated - thick paste.

Prepare your Leg of Lamb

• make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.

Determine what time you want to eat dinner!

• For a 4.5 pound semi-boneless leg of lamb it was 30 minutes of browning in the oven, then followed by reducing the temperature and adding the aromatics and liquids and braised covered for 3 hours and then 30 - 60 minutes of browning and 20 minutes of resting and making the gravy for a total of 4 hours and 45 minutes of cooking. If you want to eat around 6 pm… start the process around 1pm in the afternoon.

Temp high:Brown the Leg of Lamb

• Preheat oven to (425 F or 218 C) Place the chopped onions and extra garlics at the bottom of the pan. Place the marinated leg of lamb on top of vegetables and season to taste with salt and pepper and drizzle with fresh lemon juice. Roast UNCOVERED for about 30 minutes with the fat side up just until browned nicely. Keep an eye on it, so it does not get too browned. Check it at 15-20 minutes.

Temp down: Low and slow roast the leg of lamb covered

• Remove the leg of lamb from the oven. Reduce the temperature to (300 degrees F- 148 C). Turn the leg of lamb upside down with the fat side down. Pour the chicken broth around the leg of lamb. Cover tightly with heavy duty aluminum foil. Place the leg of lamb back in the oven and cook for about 3 hours at this lower temperature. Check on it after 2 hours to make sure that you still have liquid in the pan and that the leg of lamb is starting to get tender. After the 3rd hour, check to see that the leg of lamb is tender, almost falling off bone.

Temp up: 325F and finish lamb uncovered

• Remove the aluminum foil and turn up the temperature and cook for about 30-60 minutes until the leg of lamb is fall off the bone tender and nicely browned. Remove from oven and tent with foil and keep warm and rest for about 20 minutes.

Make Golden Sauce Moroccan Gravy

• In the meantime, strain your juice to remove garlic and onions, (REMOVE the OIL from the top of the pan sauce with a spoon. You will have a lot of oil) place in a sauce pan and heat with cornstarch slurry until the back of a spoon clings. Remove from the stovetop and add a dab of butter and stir. Check and adjust seasoning.

Serve

• Garnish with parsley. Serve your Slow roasted Moroccan Spiced leg of lamb at the dining room table. The meat is so tender you can just pull apart with 2 forks. Drizzle over the golden Moroccan spiced gravy over the lamb and enjoy!

Notes

There are 5 distinct steps to cooking your Slow Roasted Moroccan Spiced Leg of Lamb…

1) Overnight marinade with spices and fresh herbs

2) Searing the leg of lamb in the oven at a higher temperature (425 F or 218 C)

3) Roasting and Braising the leg of lamb at a very low temperature for a long time. (300 degrees F- 148 C)

4) Browning and basting the leg of lamb (325 F or 162 C)

5) Making the delicious golden Moroccan gravy

Nutrition

Serving: 1half pound cooked lamb | Calories: 285kcal | Carbohydrates: 8g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 228mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 4mg

The post Slow Roasted Moroccan Spiced Leg of Lamb appeared first on Healthy World Cuisine

The best part about this party idea is that your guests get to participate in this very fun and interactive activity of topping their own flat breads to their own liking.

Menu Ideas

1. Super Crispy Falafel Bites
2. Better than Store Bought Red Pepper Hummus
3. Middle Eastern Rice and Lentils (Mujadara)
4. Traditional Baba Ghanoush
5. Easy Tabbouleh Lebanese Salad

In addition, we also suggest having a tray of freshly sliced vegetables for building your flat breads and dipping into the Better than Store Bought Red Pepper Hummus and Traditional Baba Ghanoush.

Mixed olives and also pickled Lebanese vegetables are nice addition as well. We also stir fried a little okra with cumin and garlic and crispy roasted cauliflower bites with a little drizzle of EVOO and sumac and it was sublime.

It is not required for you to have flatbreads as big as your head but it sure is fun for guests to bread and pull apart. You can also use smaller pita breads or gluten-free flatbreads/wraps.

Vegan Party Food

It really simple to throw together and so much cheaper than planning a meal with animal based proteins. You can make this feast gluten-free by using gluten-free flatbreads and also replacing the bulgar wheat in the tabbouli with quinoa instead. In addition, all these recipes are egg-free and dairy-free too.

The beauty of this Party Feast is that you can make everything in advance of your guests arriving. You can enjoy your guests instead of slaving away in the kitchen. This is also a fun idea for a picnic, camping or tail gaiting as it is easily portable. This Middle Eastern Party Feast will feed about 8 people for dinner.

More Fun Party ideas to feed a crowd

DIY Pizza Party

Baked Potato Bar

DIY Ultimate Bagel Bar Brunch

Beef Empanadas and Spicy 5 Minute Chimichurri Sauce

Tapas and Tinis Party

Middle Eastern Ground Lamb Kabobs with all the fixings from above

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

The post Middle Eastern Party Feast appeared first on Healthy World Cuisine

We could eat this Easy Tabbouleh Lebanese Salad every day. It is completely addictive with simple flavors and delicious rolled up in lettuce leaf or part of a delicious or part of a huge Middle Eastern Feast.

Stay Tuned to HWC Magazine (Healthy World Cuisine) as over the next several posts you are going to learn how to make everything you need to make this delicious vegan Middle Eastern Party Feast. Check out this spread! We have made falafel, baba ghanoush, red pepper hummus, Tabbouleh, Red lentils and rice, roasted vegetables, fresh vegetables, pita breads and pickled vegetables.

We made our Easy Tabbouleh Lebanese Salad with bulgur wheat but you could substitute with cooked quinoa if you need to stay gluten–free. This salad has just a little lit of bulgur wheat and mostly fresh herbs and that is our favorite way as it really brightens up so many dishes. A favorite way for us to enjoy this treat is rolled up in a lettuce leaf but also delicious on pita flat breads with hummus, falafel and pickled vegetables.

You can make Easy Tabbouleh Lebanese Salad in advance of up to 24 hours but your leaves may not stay as vibrant green. Once the lemon juice hits the leaves it starts to fade the green color but it still tastes fantastic. If you want to make a little in advance, you can put everything together except hold off on adding the lemon juice, olive oil and seasonings until you are ready to serve.

When you take your first bite of the fresh herbs and fresh lemon of the easy tabbouleh salad, you will be in heaven and teleported off momentarily traveling to another world. We are always on the hunt for new and inspiring easy pack work lunches and bringing in a Middle Eastern feast in a little bento box with separate little compartments is out of this world. You don’t have to reheat anything. You don’t even need a fork if you find yourself in a “Salad Situation”. You can use a delicious pita flatbread to just scoop and eat.

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Easy Tabbouleh Lebanese Salad

Easy Tabbouleh Lebanese Salad is made with loads of fresh chopped parsley, tomatoes, mint and bulgur wheat with a zippy simple lemon olive oil dressing.

Course Sides

Cuisine Middle Eastern

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 218kcal

Author HWC Magazine

Ingredients

• ⅓ cup bulgur wheat
  fine
• water
  enough to cover and soak the bulgur wheat
• 3.5 cus parsley
  curly or flat
• ½ mint
  fresh chopped
• 1.5 cups tomatoes
  chopped
• 1 shallot
  chopped
• 1 clove garlic
  minced
• 4 tablespoon lemon juice
  or to taste
• ⅓ cup olive oil
  
• Salt and pepper to taste

US Customary - Metric

Instructions

• Soak bulgur wheat for about 20 minutes in bowl with enough hot water to cover. Drain in a fine mesh strainer or use cheesecloth (or even medical gauze- been there done that) Get it really dry. Squeeze or let it dry for a bit so that it does not water down the tabbouleh salad.
  
• In a medium-large bowl add the drained bulgur wheat, parsley, mint, tomatoes, shallot, garlic, lemons, olive oil and salt and pepper to taste.
  
• Enjoy!
  

Notes

This salad will keep up to 24 hours in the refrigerator. (If you know that you are not going to be eating your Easy Tabbouleh Lebanese Salad until later on in the day just hold off on putting on the lemon and olive oil dressing until you are ready to serve to preserve the bright green color.)

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 1mg

The post Easy Tabbouleh Lebanese Salad appeared first on Healthy World Cuisine

Try slathering this creamy Traditional Lebanese Baba Ganoush on warm pita breads, crisp fresh vegetables or, like us, enjoy it by the spoonful over the kitchen sink! Chargrilled eggplants, tahini, fresh lemon juice, garlic, olive oil and salt are blended into a naturally sweet, smoky and tangy Middle Eastern dip you are going to love. But that's not all...

The real secret is the texture. Ready to learn our simple, foolproof eggplant technique that removes extra moisture while it cooks? This easy time saving tip will leave you with the creamiest baba ganoush, without the extra draining. We can't wait to show you how!

We've included grilling, oven-roasting, and air fryer directions so you can enjoy this authentic baba ganoush recipe all year long.

Ingredients

This 6-ingredient keto friendly eggplant dip is naturally sweet, vegan and gluten-free. Try adding Baba Ganoush to a Middle Eastern Feast, spread it on a sandwich or enjoy a dollop over roasted cauliflower steaks.  Baba ganoush is sometimes also referred to as baba ghanoush or baba ghanoul and here are the 6 ingredients needed to make it.

Eggplants - We used 2 globe eggplants for this recipe.Asian eggplants, like we used in our eggplant and spicy pork recipe, also work great in this recipe because they have less seeds, take less time to cook and are tender. However, you will around 5 Asian eggplants instead of 2 large globe eggplants because they are much smaller.

Choose eggplants that are heavy for their size, firm, smooth dark purple skin and glossy. A medium longer and a bit skinnier are often sweetest. Avoid the old large ones because they have bigger seeds which can be bitter. In addition, skip the vegetables that have brown stem or any cuts or brown patches. When charred eggplants become smoky and delicious!

Tahini - are blended raw white sesame seeds made into a paste.This ingredientadds anutty and creamy richness to this appetizer, tarator sauce and our curried tahini maple dressing. 

Garlic - but of course! Fresh is best but not too much. More on that later!

Fresh Lemon Juice - adds a little zing of brightness and tartness to the roasted eggplant dip. (and yes! Totally forgot to add the lemons onto the ingredient board. This is how you know we are not an AI website! (smiling)

Salt - to taste

Olive oil - to garnish and it adds that extra heart healthy fats.

Our Time-Saving Eggplant Technique

🕒 Time Saving Tip: Instead of making tiny holes, we use a small paring or chef's knife to make 8 to 10 deeper slits around the eggplant, about 1 inch long and 1.5 inches deep. These larger openings allow steam and moisture to escape while the eggplant cooks, eliminating most of the draining afterwards.

Why this technique works

• Removes most of the excess moisture while the eggplant cooks.
• Creates a richer, creamier baba ganoush.
• Allow smoky flavor to penetrate the flesh.
• Speeds up cooking slightly.
• Saves time and eliminates the extra draining step.

If you're grilling outdoors, place a disposable drip pan beneath the eggplants to catch the liquid. When using on an indoor grill pan or roasting in oven, simply pour off the liquid after cooking

Grilled Baba Ganoush (Recommended Method)

• Place a disposable drip pan beneath the eggplants to catch the liquid inside the grill.
• Preheat the Gas or BBQ grill to 450 °F (232 °C)
• Drizzle and rub a little olive oil over the prepared eggplants.

• Place the eggplants directly over the BBQ grill grates and close the lid. If cooking on an indoor grill plate, use a high smoke point oil to prevent sticking and cover with a lid to help steam and cook.

• Turn every 5 minutes or so and allow all sides to get well charred.

• Eggplants are done cooking when they are soft to touch, deflate to almost ⅓ in size, and easily flatten when touched with the cooking tongs or spatula. This step takes between 15 to 20 minutes.

• Remove the eggplants from the grill and place them in a covered bowl.

• Steam covered for 5 to 10 minutes and remove the charred eggplant skin and stem.

• Simply pour off any remaining liquid after cooking. Usually, it's just a couple of tablespoons so there is no need to place the eggplant pulp in a colander to drain.

Blend & Season (The Fun Part!)

• Put the cooked eggplant pulp in the food processor.
• Add in tahini paste, garlic, salt, lemon juice and olive oil.
• Process lightly until smooth and creamy.
• Taste and adjust seasoning.
• Serve in a shallow bowl with a drizzle of extra virgin olive oil and parsley if desired to garnish.

More Middle Eastern Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Traditional Lebanese Baba Ganoush

Traditional Lebanese Baba Ganoush is a creamy, smoky eggplant dip made with tahini. Our time-saving technique delivers perfect texture every time.

Course Appetizers/ Snacks

Cuisine Middle Eastern

Diet Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 79kcal

Author HWC Magazine

Equipment

• food processor or high powered blender or fork and mash by hand.

Ingredients

• 2.25 pounds eggplant
  2 medium
• 2 to 3 cloves garlic
  peeled
• 2 tablespoons lemon juice
  
• salt
  to taste
• ¼ cup tahini
  
• 1 tablepsoon olive oil
  plus extra to rub on eggplants before grilling to prevent sticking

Garnishes (optional)

• olive oil extra to serve, as desired
• sumac spice dried ground
• parsley or cilantro

US Customary - Metric

Instructions

Grilled Baba Ganoush (Preferred Method)

• If desired, place a disposable drip pan beneath the eggplants to catch the liquid inside the grill. Preheat the Gas or BBQ grill to 450 °F (232 °C)
• Wash and dry eggplants. Using a knife, pierce 8 to 10 deep slits around the eggplant, about 1 inch long and 1.5 inches deep so steam and liquid can escape. This is the fool proof hack to save time.
•  Drizzle and rub a little olive oil over the prepared eggplants to prevent sticking.
• Place the eggplants directly over the BBQ grill grates and close the lid. If cooking on an indoor grill plate, use a high smoke point oil to prevent sticking and cover with a lid to help steam and cook.
• Turn eggplants every 5 minutes or so and allow all sides to get well charred. Eggplants are done cooking when they are soft totouch, deflate to almost ⅓ in size, and easily flatten when touched with the cooking tongs or spatula. This step takes between 15 to 20 minutes.
• Remove the eggplants from the grill and place them in a covered bowl to steam for 5 to 10 minutes. We happen to have a glass dish with a lid but you can also use plastic wrap to cover.
• Simply pour off any remaining liquid after cooking. Usually, it's just a couple of tablespoons so there is no need to place the eggplant pulp in a colander to drain.
• Carefully removed the charred eggplant skin and stem and discard.

Blend & Season

• Put the cooked eggplant pulp in the food processor or high powered blender. Add in tahini paste, garlic, salt, lemon juice and olive oil. Process lightly until smooth and creamy. Taste and adjust seasoning per your preference.
• Serve in a shallow bowl with a drizzle of extra virgin olive oil and parsley if desired to garnish. Enjoy with warm pita breads, fresh or roasted vegetables and more.

Video

Notes

Oven & Air Fryer Eggplant Cooking Methods 

Oven Instructions: Roast prepared eggplants at 450 °F (232 °C) for 50 to 60 minutes until very soft and charred in spots. 

Air Fryer Instructions: Cut eggplants in half and air fry at 400°F (204°C) for about 20 minutes or until very tende,  flipping halfway though.

Fresh raw garlic can be strong. In addition, each clove can vary in size. Start with 1 to 2 medium cloves and add more later if desired.  

 

Nutrition

Serving: 1serving | Calories: 79kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg

Substitutions and Additions

• Garnish with chopped parsley, toasted pine nuts, dried ground sumac, pomegranates, mixed olives or sun-dried tomatoes
• Add in spices - It's not traditional but try adding a little cumin or a dash or smoked paprika.
• Want extra richness? Add in a dollop of Greek yogurt.
• Prefer chunky texture? Use a potato masher or fork to roughly mash for a more traditional Lebanese way to serve.
• Can't tolerate night shades? Swap out the roasted eggplant with chargrilled zucchinis. The flavor is much lighter and brighter compared to eggplant, but the consistency is smooth and creamy.

Baba Ganoush Vs Hummus

It so difficult for us to make a call on whether we love traditional Lebanese baba ganoush more than our roasted red pepper hummus. We love them both for different reasons.

Tips, Troubleshooting & FAQ's  

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