xiaoxl/recipe_data huggingface dataset:
Refrigerator Cheese Cake


Ingredients:
Jello gelatin, hot water, graham crackers, margarine, sugar, cream cheese, sugar, vanilla, Milnot Condensed Milk

Directions:
Dissolve jello in hot water. Set aside to cool.
Mix butter, 1/4 cup sugar and graham cracker crumbs and pack into a 9x13 pan or 2 nine inch pie pans. Set in fridge to chill.
Cream sugar, vanilla, and cream cheese until smooth.
Whip milnot with cold beaters until fluffy.
Add milnot mixture to cream cheese mixture.
Then add cold jello and mix well.
Chicken Salad Avocado
Category: salad
By Flatroad12

Awesome refreshing salad! I usually double this and it is always devoured! Have used this recipe for 25 years. Hold off on cutting the avocado until just before serving.

Ingredients:
4 cups green leafy lettuce, or to taste
1 ½ cups thinly sliced cooked chicken breast
1 cup sliced black olives
½ cup thinly sliced green bell pepper
½ cup thinly sliced red bell pepper
¼ cup diced red onion
⅓ cup vegetable oil
¼ cup red wine vinegar
¼ cup fresh lemon juice
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon chopped garlic, or more to taste
1  avocado - peeled, pitted, and thinly sliced

Directions:
Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes. Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes. Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

Prep time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 421.6
Fat: 33.4 g
Saturated fat: 5.5 g
Carbohydrates: 16.8 g
Sugars: 5.9 g
Dietary fiber: 6.2 g
Protein: 17 g
Cholesterol: 39.4 mg
Sodium: 945.4 mg
Ham and Fruit Salad


Ingredients:
nectarines, strawberries, mixed berry, swiss cheese, canola oil, white wine vinegar, poppy seed, salt

Directions:
Mix all salad ingredients in serving bowl; toss well.
Whisk together all dressing ingredients in small bowl. Pour dressing over salad; toss to coat.
Cranberry Wheat Pancakes


Ingredients:
water, sugar, dried cranberries, cornstarch, whole wheat flour, all-purpose flour, turbinado sugar, brown sugar, baking powder, salt, dried cranberries, cinnamon, ground ginger, fat-free evaporated milk, skim milk, egg substitute, vanilla

Directions:
For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry.  Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired], and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside.  (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.]
For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy].
Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons  batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
Serving: 4 pancakes plus about 3 tablespoons syrup.
Lemon-Pepper Salmon II
Category: main-dish
By CHANELLE315

I came up with this when I was trying to find a way to get my husband to eat fish. And it worked! It is very simple and is great with a side of vegetables and rice.

Ingredients:
4 (4 ounce) salmon fillets
2 tablespoons butter, melted
2 tablespoons soy sauce
lemon pepper to taste

Directions:
Preheat the oven broiler. Lightly grease a baking sheet. Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper. Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 4 servings

Calories: 239.3
Fat: 16.7 g
Saturated fat: 5.9 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 20.2 g
Cholesterol: 71 mg
Sodium: 892.2 mg
Five-Minute Chocolate Mug Cake


Ingredients:
flour, cocoa powder, sugar, egg, milk

Directions:
1. Spray your microwavable mug with a non-stick spray.
2. Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo], 4 tbs. of sugar (or add more if you want to have diabetes], 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like].
3. Microwave for 3 minutes on high.
Minestrone Soup Gift Mix in a Jar


Ingredients:
red lentil, barley, beef bouillon granules, parsley flakes, thyme, black pepper, basil, alphabet pasta

Directions:
Directions:
In a two-cup jar, layer from bottom in the order given, then seal the jar.
Include these instructions on your gift tag:
In a very large saucepan, combine 8-10 cups of water, a 28 oz can of crushed tomatoes and soup mix.
Add 2 chopped carrots, and 2-4 chopped potatoes (optional  2 cups chopped cabbage].
Bring to a boil; reduce heat and cover and simmer for one hour or until peas are tender -- .
Instant Pot® Wild Rice with Mushrooms
Category: side-dish
By lutzflcat

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Ingredients:
1 tablespoon olive oil
½ (8 ounce) package baby portobello mushrooms
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
1 clove garlic, minced
1 cup chicken stock
1 cup wild rice blend (such as Lundberg®)
¼ cup dry white wine
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup chopped toasted pecans
1 tablespoon balsamic vinegar

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off. Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pecans and balsamic vinegar, and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 260.5
Fat: 9 g
Saturated fat: 1 g
Carbohydrates: 36.7 g
Sugars: 4.1 g
Dietary fiber: 4.4 g
Protein: 7.9 g
Cholesterol: 1.5 mg
Sodium: 352.2 mg
Pumpkin Whoopie Pies (Take 2)


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, powdered sugar, salt, eggs, extra virgin olive oil, sugar, pumpkin puree, cream cheese, powdered sugar, unsalted butter, vanilla

Directions:
Cake:
Preheat oven to 375°F.
Combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.
Add pumpkin and beat to combine thoroughly.
Add dry ingredients to pumpkin mixture; mix gently until just combined (no longer].
Place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray].
Bake for 13-15 minutes until cakes spring back when touched.
Remove cakes & paper from tray to cool.
When cooled completely, turn half of the cakes over to have the flat side up.
Filling:
Combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.
Put mix into piping bag or zip lock bag with one bottom corner snipped off; squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
Top with the dry half of the cakes; push gently to fill out your pies.
Keep chilled in air tight container.
Bean Soup With Sausage and More - Southwest Flavors - Nutritious


Ingredients:
dried pinto beans, canola oil, Italian sausage, bacon, onion, water, salt, black pepper, garlic cloves, chili pepper, bell pepper, carrots, celery ribs, fresh cilantro, cheese, chile, cilantro

Directions:
Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.
While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well.
Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic.
Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered.
Take a break. This is a very forgiving recipe!
For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste.
Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last.
Taste, especially for salt.
If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans.
Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.
Strawberry Waffles


Ingredients:
all-purpose flour, sugar, baking powder, salt, strawberry, 1% low-fat milk, vanilla extract, egg

Directions:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges.
Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.
The Best Cherry Pie
Category: desserts
By pomfamilycooks

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Ingredients:
1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork. Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes. Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet. Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Prep time: 15 mins
Cook time: 48 mins
Total time: 1 hr 23 mins
Yields: 1 pie

Calories: 395.2
Fat: 19.6 g
Saturated fat: 6 g
Carbohydrates: 52.7 g
Sugars: 26.6 g
Dietary fiber: 3.1 g
Protein: 3.7 g
Cholesterol: 7.6 mg
Sodium: 273.8 mg
Butternut Squash Cheesecake Bars (Gluten-Free)


Ingredients:
graham cracker crumbs, butter, cream cheese, eggs, pumpkin pie spice, pecans, powdered sugar

Directions:
Steam diced butternut squash until soft.
Preheat oven to 300ºF.
In a small bowl, combine graham cracker crumbs with melted butter.
Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
Beat in eggs, one at a time, until the eggs are blended.
Add steamed butternut squash and pumpkin pie spice and beat again until blended.
Transfer the mixture to the pan and bake in the oven for 45 minutes.
Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
When the cheesecake has cooled down, refrigerate for a few hours or overnight.
Dust with powdered sugar (optional], infuse love and slice the cheesecake into 9 square bars.
Serve with nuts and whipped cream (optional].
Sarasota's Five Minute Microwaved Mashed Potatoes


Ingredients:
water, butter, salt, ground black pepper, bacon, cheese

Directions:
Potatoes  --  prepare your spuds.  Just wash good and cut in bite size pieces.  Place in a microwavable bowl, one that you will be serving in and add the water and cover with plastic wrap.
Cook  --  Cook on high for 3-5 minutes, remove plastic wrap and stir. Put the saran wrap back on and cook another 2-3 minutes until the spuds are soft.
Dress  --  Now, the spuds are done.  What do you with them is up to you.  Butter to me is a must to me and you can go lighter if you want. Add some liquid the 1/2 cup  --  either broth, cream, milk, and of course salt and pepper.  Then use a fork or potato masher to smash them up.
Now they are done  --  NOW WHAT?  --   Sour Cream? Bacon? Cheese? Scallions? Herbs? Onion?  Anything you want.
Finish  --  After adding all your flavors, you can return return to the microwave covered in the plastic wrap for just 1 minute until heated and serve. But many times the potatoes are hot enough and any extras will heat up with any additional cooking time.
1 pot clean up, easy and quick.
Grama Nellie's Peanut Butter Fudge


Ingredients:
sugar, butter, oleo, evaporated milk, peanut butter, marshmallow cream, vanilla

Directions:
Combine sugar, milk and butter; bring to a boil and cook to soft ball stage. Remove from heat.
Beat in peanut butter, marshmallow cream and vanilla by hand or hand mixer.
Pour into  9x13 buttered pan.
Enjoy.
Mrs. Spugnardi's Pecan Tarts


Ingredients:
brown sugar, granulated sugar, flour, eggs, milk, vanilla, butter, pecans

Directions:
Pre-heat oven to 375 degrees., Mix sugars and flour., Beat in eggs throughly., Add milk and vanilla., Add melted slightly cooled butter., Add pecans., Pour in to pastry tart shells., Bake for 25-30 minutes., Cool on rack for at least 10 minutes to set the filling.
Mexican-Style Dip


Ingredients:
ready-made bruschetta, English cucumber, fresh cilantro leaves, tortilla chips

Directions:
In 16 miniature glass bowls, spoon 1 tablespoon of guacamole and 1 tablespoon of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.
Tips: Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.
Cinnamon Banana Bread


Ingredients:
eggs, sugar, plain low-fat yogurt, flour, baking soda, baking powder, salt, cinnamon, nutmeg

Directions:
Preheat oven to 350°F (or 325F for dark or non stick pans].
Grease and flour a 9x5-inch loaf pan or 12 muffin cups.
Beat egg.
Add sugar, oil, bananas and yogurt to beaten egg and beat with electric mixer until well combined.
In a separate bowl, mix together dry ingredients.
Add dry ingredients to yogurt-banana mixture until combined.
Pour into pan and bake 60 minutes.
Let stand in pan five minutes and then remove and cool completely on a wire rack.
Rosewater Cake


Ingredients:
all-purpose flour, baking powder, salt, butter, granulated sugar, milk, vanilla extract, rose water, heavy whipping cream, gelatin powder, cold water, boiling water

Directions:
Preheat oven to 350 and grease 2 7-inch cake pans or whatever size you would like. This cake can also be made into layers as I did in the photo.
In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside. In another medium bowl, whisk together milk, egg whites, vanilla extract, and rose water.
Place butter and sugar in a large bowl. Using a stand mixer or electric mixer, cream together the butter and sugar until light colored and fluffy. Scrape the bottom and sides of the pan while you go to make sure it is well mixed. This will take around 5 minutes.
After creaming the butter and sugar, add about 1/3 of the dry ingredients to the creamed mixture. Mix well. Next add 1/2 of the wet ingredients. Repeat until you finish with the last addition of dry ingredients.
Pour the batter into your greased cake pan(s] and bake for 15-20 minutes. I baked two 7-inch layers and I baked them for about 12 minutes, oven time may vary a bit depending on your oven.
Cool cake completely on a wire rack before icing.
To make the icing: in a small bowl, sprinkle gelatin over cold water to bloom and let sit 5 minutes. Add hot water and stir to melt the gelatin. In the meantime, whip your cream to medium peaks and pour in gelatin mixture. Whip to medium-stiff peaks.
Ice your cake and enjoy!
Sweet Dill Tartar Sauce
Category: side-dish
By Retrograde

This dill tartar sauce is great for fried fish, tacos, clams, French fries, or any other seafood dish you can think of.

Ingredients:
1 ½ cups mayonnaise
4 teaspoons sweet dill pickle relish
2 teaspoons lemon juice
2 teaspoons chopped fresh dill
1 ½ teaspoons mustard powder
1 pinch ground paprika
1 pinch garlic powder
1 pinch fleur de sel (sea salt flakes)
1 pinch herbes de Provence

Directions:
Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 202.5
Fat: 22 g
Saturated fat: 3.3 g
Carbohydrates: 1.7 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 10.4 mg
Sodium: 196.9 mg
Tomato-Papaya Salsa


Ingredients:
tomatoes, papaya, purple onion, purple onions, fresh cilantro, sugar, ground cumin, salt, fresh ground black pepper

Directions:
Combine all ingredients in a medium bowl; stir well.
Serve at room temperature.
Swiss Fondue - Switzerland


Ingredients:
swiss cheese, gruyere cheese, dry white wine, garlic clove, cornstarch, nutmeg, pepper

Directions:
Cut bread into 1/2 - 3/4 inch cubes.
Rub serving dish with garlic and add bread cubes.
Mix cornstarch and brandy together.
Heat wine until it starts to boil.
The add grated cheeses, stirring constantly until the cheese has melted.
DO NOT BOIL.
Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
Add nutmeg and pepper.
Serve at once in fondue pot.
Fisherman's Pie
Category: world-cuisine
By Michelle Berger 

It's almost like a shepherd's pie but with fish and spinach. Great dish for a cold gloomy day. It's Irish comfort food at its best.

Ingredients:
1 pound cod fillets, cut into chunks
3 tablespoons butter
2 ½ tablespoons all-purpose flour
1 ½ cups warm milk, or more as needed
1 cup shredded sharp white Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup minced onion
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 clove garlic, pressed
2 cups mashed potatoes
1 cup shredded yellow Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Arrange cod in a single layer in a large baking dish; set aside. Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes. Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes. Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce. Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time. Pour sauce over fish in baking dish. Layer mashed potatoes on top. Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 406.3
Fat: 23.2 g
Saturated fat: 13.9 g
Carbohydrates: 21.1 g
Sugars: 4.8 g
Dietary fiber: 2.8 g
Protein: 28.5 g
Cholesterol: 99.8 mg
Sodium: 991 mg
Carrots Glazed With Cumin and Orange


Ingredients:
carrots, cumin seed, cardamom pods, garlic clove, fresh thyme, olive oil, unsalted butter, sugar, orange, zest of

Directions:
Slice the carrots diagonally into 1cm/½inch thick rounds.
Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop]. Toast these for a few minutes until they begin to release their aromas.
Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
BLT Bruschetta


Ingredients:
olive oil, garlic, low-fat milk, beefsteak tomatoes, fresh basil leaf, fresh chives, shallot, pancetta, arugula leaf, lemon, zest of

Directions:
Preheat oven to 350 degrees. Slice the bread in half lengthwise. Use the bottom, wrap the top of the loaf in plastic wrap and save or freeze for another meal.
Drizzle some good fruity olive oil on top the bread. Put in the oven until lightly toasted, about 10 minutes. Pull the bread out of the oven and rub with half a garlic head.
In a medium bowl, cream the goat cheese with milk to make the consistency lighter and more spreadable.
Put the tomatoes in a bowl, add the herbs, shallot, and season with salt, pepper and a drizzle of white balsamic vinegar. Gently toss to combine.
Pan grill the pancetta until it is on the softer side of crisp. Set aside on paper towels, to drain off the surface fat.
Spread a thin layer of cheese across the loaf. Lay the pancetta evenly across the cheese, and lay the tomato slices on top of the pancetta. Top with baby arugula leaves. Finish with a drizzle of olive oil and a fine grating of lemon zest over the top. Slice on the diagonal into single servings.
Rosted Garlic Hummus


Ingredients:
chickpeas, tahini, water, roasted garlic, salt, pepper, paprika

Directions:
Combine the drained and rinsed chickpeas in a blender with the water, tahini, lemon juice and roasted garlic. Preferably homemade roasted garlic, about 4 heads.
Pulse the blender and if you have an old one like me stir every so often to combine the ingredients before pulsing some more. Pulse to your desired consistency. Less water can be used for a thicker hummus.
Garnish with paprika before serving with pita chips, veggies or anything else you desire.