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Smooth hummus in the food processor, Maureen Abood

Your Guide to the Best Smooth Hummus You Can Make or Eat.

By Maureen Abood On September 2, 2016 · 52 Comments · In Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Your Favorites
Because there are so few ingredients in homemade smooth hummus, each one has to be the best. Here are the tricks to getting your homemade hummus to come out smooth and luscious. I’ve been talking, and making, a lot of hummus lately. I put it on the menu of the cooking classes I teach, and [...]
Read More »

Ingredient: Fava Beans

By Maureen Abood On March 11, 2014 · 6 Comments · In Ingredients
What, can I ask, is wrong with the Lebanese that we so dearly love the very beans that require such painstaking attention? The chickpea is a wonder bean, but that little sucker is most often nothing until it is properly free of its skin. The fava is no different. My position as a bottom-feeder at [...]
Read More »
Hummus with lamb, hummus kwarma on a blue plate

Hummus with Lamb and Sumac.

By Maureen Abood On October 24, 2013 · 21 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes
Hummus with lamb and sumac is a luscious, healthy way to change-up your hummus fix by adding marinated, sauteed lamb atop smooth hummus. For some, texture is important because it bothers them. They say of their aversion to eating raw oysters that “it’s a texture thing.” For me, I love eating raw oysters, and yes [...]
Read More »

Favorite Things: A small plate, for mezze

By Maureen Abood On October 23, 2013 · 4 Comments · In Favorite Things
Call it a salad plate, an appetizer plate, a dessert plate…it’s the 4- or 5- (even 6) inch plate in your collection that is the perfect size for the mezze you love. What mezze, you ask? The hummus mezze (with a little extra something-something) we’re making this week. It’s not really dip, the way we’re [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Pre-Peeled Chickpeas. A homemade hummus game-changer.

By Maureen Abood On October 1, 2013 · 44 Comments · In Favorite Things, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. The hostess took us, each one as we arrived, to the round tables of [...]
Read More »
 
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Smooth hummus in the food processor, Maureen Abood

Your Guide to the Best Smooth Hummus You Can Make or Eat.

By Maureen Abood On September 2, 2016 · 52 Comments · In Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Your Favorites
Because there are so few ingredients in homemade smooth hummus, each one has to be the best. Here are the tricks to getting your homemade hummus to come out smooth and luscious. I’ve been talking, and making, a lot of hummus lately. I put it on the menu of the cooking classes I teach, and [...]
Read More »

Ingredient: Fava Beans

By Maureen Abood On March 11, 2014 · 6 Comments · In Ingredients
What, can I ask, is wrong with the Lebanese that we so dearly love the very beans that require such painstaking attention? The chickpea is a wonder bean, but that little sucker is most often nothing until it is properly free of its skin. The fava is no different. My position as a bottom-feeder at [...]
Read More »
Hummus with lamb, hummus kwarma on a blue plate

Hummus with Lamb and Sumac.

By Maureen Abood On October 24, 2013 · 21 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes
Hummus with lamb and sumac is a luscious, healthy way to change-up your hummus fix by adding marinated, sauteed lamb atop smooth hummus. For some, texture is important because it bothers them. They say of their aversion to eating raw oysters that “it’s a texture thing.” For me, I love eating raw oysters, and yes [...]
Read More »

Favorite Things: A small plate, for mezze

By Maureen Abood On October 23, 2013 · 4 Comments · In Favorite Things
Call it a salad plate, an appetizer plate, a dessert plate…it’s the 4- or 5- (even 6) inch plate in your collection that is the perfect size for the mezze you love. What mezze, you ask? The hummus mezze (with a little extra something-something) we’re making this week. It’s not really dip, the way we’re [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Pre-Peeled Chickpeas. A homemade hummus game-changer.

By Maureen Abood On October 1, 2013 · 44 Comments · In Favorite Things, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. The hostess took us, each one as we arrived, to the round tables of [...]
Read More »
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