6 life-changing ways to eat hummus and labneh

Hummus and labneh (almost like, but not quite, Greek yoghurt) are the ambassadors of the Arab culinary kingdom. They have traveled across the Levant borders, and prospered. And not without good reason! Hummus and labneh are tasty and healthy alternatives to most of the dips or spreads you find at your neighborhood corner store. 

They are also very versatile. You can say that there are about as many ways to eat hummus and labneh as there is to mould a pot of clay. You just have to get your imagination working. You can start with this guide. 

Sahtein! 

Ingredients:

• Linguini
• Olive Oil
• Onion
• Garlic Cloves
• Red Pepper Flakes
• Zucchini
• Vegetable Broth
• Hummus
• Rice Vinegar
• Crumbled Feta Cheese
• Minced Parsley
• Salt & Pepper

Method:

Cook the linguini according to package directions. Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, Add the garlic and red pepper flakes, and cook for 30 seconds. Add the zucchini and cook for 2 minutes. Stir in the vegetable broth, hummus and rice vinegar, and cook until the hummus dissolves and the sauce is warm. Add the linguini, feta cheese, parsley, salt and pepper to sauce, and toss until the pasta is coated. Serve. Source: http://www.cookincanuck.com/2015/01/hummus-linguini-with-zucchini-vegetarian/

Ingredients:

• Yellow squash
• Green zucchini
• Bell pepper
• Asparagus
• Pita
• Hummus

Method: 

Grill the veggies or roast in a 350-degree oven (place on a foil-lined pan and mist with olive-oil cooking spray) for 30 minutes, or until slightly brown. Slice veggies into desired-size pieces. Cover pita with hummus and top up with veggies.

Source: http://www.shape.com/healthy-eating/meal-ideas/12-brand-new-ways-eat-hummus 

Ingredients:

• Boneless, skinless chicken breasts
• Hummus
• Eggs whites
• Water
• Flour
• Breadcrumbs
• Olive oil

Method:

Lay chicken smooth-side down on a work surface and season with salt and pepper. Evenly spread about 2 tablespoons hummus on each breast. Wrap each breast in aluminum foil. Chill in the fridge for about 45 minutes.

Preheat oven to 400 degrees. Whisk egg whites and water. Unwrap chicken and roll in flour. Shake off excess flour and submerge in egg mixture, letting excess drip off. Finally place in breadcrumbs.

Heat olive oil in a large skillet over high heat until shimmering. Add rolled chicken breasts. Cook until golden on all sides. Put chicken breasts in a baking dish and bake for 15 minutes. Remove from oven and let sit for 5 minutes. Using a sharp knife, slice each breast into 4 or 5 pieces and serve.

Source: http://www.shape.com/healthy-eating/meal-ideas/12-brand-new-ways-eat-hummus 

Ingredients:

• Hazelnuts
• Olive oil
• Salt and pepper
• Seeded bread
• Labneh or Greek yogurt
• Honey

Method:

Roast chopped hazelnuts in olive oil until golden; season with salt and pepper. Spread toasted seeded bread with labneh. Top with hazelnuts and drizzle with honey.

Source: http://www.bonappetit.com/recipe/muesli-toast-with-labneh-hazelnuts-and-honey

Ingredients:

• Roasted red pepper
• Fresh lemon juice
• Honey
• Labneh
• Salt

Method:

Purée red pepper, lemon juice and honey in a blender until smooth. Mix red pepper purée and labneh in a medium bowl; season with salt. Cover and chill.

Source: http://www.bonappetit.com/recipe/roasted-red-pepper-labneh

Ingredients:

• Labneh
• Truffle oil

Method:

Drizzle labneh with truffle oil and indulge. 

Ay Kay contributed to this piece.