xiaoxl/recipe_data huggingface dataset:
Fried Flour Tortilla Chips
Category: appetizers-and-snacks
By Carole

We first had these while on vacation in the Caribbean. After returning, I had to figure out how to make them. We now prefer these to store-bought corn tortilla chips.

Ingredients:
vegetable oil for frying
8 (10 inch) flour tortillas, each cut into 8 triangles

Directions:
Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes. Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 64 chips

Calories: 242.7
Fat: 8.2 g
Saturated fat: 1.7 g
Carbohydrates: 35.9 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 5.8 g
Sodium: 445.2 mg
Italian Stallion Cocktail


Ingredients:
character(0]

Directions:
"Combine all ingredients in a cocktail shaker and serve."
Tahini Kale Chips


Ingredients:
tahini, red bell pepper, garlic, parsley, cilantro, green onion, nutritional yeast, apple cider vinegar, lime juice, crushed red pepper flakes, salt, pepper, kale

Directions:
Combine all ingredients except Kale in a food processor.
Tear up kale into bite size pieces, removing the stem.
Dip kale to coat at least 1 side of leaf in mixture.
Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
Place kale on one layer in dehydrator
Dehydrate for a 5-6 hours or until nice and crisp.
Greek Chicken Souvlaki


Ingredients:
chicken breasts, lemons, olive oil, garlic cloves, oregano, salt, pepper, crushed red pepper flakes, cucumber, lemon, lemon juice, olive oil, garlic clove, dill

Directions:
Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes.
Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes.
Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon  salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve.
Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill.
Break open one chicken chunk to test for doneness.
Serve the chicken and the tzatziki sauce for dipping.
4-Ingredient Banana Flax Cookies


Ingredients:
banana, flax seed, raisins

Directions:
1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease a cookie sheet.
2.  In a bowl, mash the banana until it gets to a sticky texture.
3.  Add in flax seeds, pumpkin seeds, and raisins into the bowl and mix thoroughly.
4.  Drop about 1/2 tablespoon drops of the batter onto the baking sheet. (I used a small soup spoon for this.] Flatten the batter into a round cookie shape.
5.  Place the cookies into the oven and bake for about 20-22 minutes or until the edges turn into a nice brown color.
6.  Remove from the oven and let cool. Enjoy!
Cucumber and Yogurt Dip


Ingredients:
sour cream, heavy cream, mayonnaise, cucumber, fresh lemon, lime juice, garlic clove, dill

Directions:
Mix together the yogurt, sour cream, heavy cream and mayonnaise in a bowl.
Peel the cucumber, cut in half lengthwise and remove the seeds with a spoon.  Slice each half lengthwise into 4 or 5 pieces, then thinly slice crosswise so that you end up with small pieces.
Layer about 3 sheets of paper towels on top of one another and pile the cucumber pieces in the middle.  Fold the towels over the cucumber to enclose them and press down to squeeze out as much excess water as possible.
Mix the cucumber into the yogurt mixture.
Add the lemon or lime juice, minced garlic, and dill.
Season with salt and pepper.
Chill for 2-3 hours prior to serving to allow flavors to mix.
Cold Spicy Noodles (Leng Mian)
Category: world-cuisine
By Tussah

A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.

Ingredients:
4 ounces spaghetti, or as needed
2 cups very cold ice water
½ cup white vinegar
2 tablespoons soy sauce
2 tablespoons white sugar
2 teaspoons sambal oelek (chile paste)
½ teaspoon salt
1  cucumber, cut into matchsticks
½ cup kimchi
¼ cup roasted peanuts
1  hard-cooked egg, halved  (Optional)
2 slices deli ham, cut into bite-sized pieces  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked. Rinse cooked spaghetti in cold water until totally cooled off; drain well. Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 bowls

Calories: 479.1
Fat: 13.6 g
Saturated fat: 2.8 g
Carbohydrates: 70.1 g
Sugars: 19.1 g
Dietary fiber: 4.5 g
Protein: 22.2 g
Cholesterol: 116 mg
Sodium: 2204.3 mg
Mussels With Greek Yogurt, Capers, and Mint


Ingredients:
mussels, dry white wine, capers, kosher salt, of fresh mint

Directions:
Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped.
In a large saucepan, over medium heat, combine the mussels with the wine, stirring to combine.  Cover and cook 4 to 5 minutes until shells have opened.  Transfer opened shells to a bowl to cool. Re-cover and cook for a few minutes as needed until all the mussels have opened.  Discard any that do not open.
Once cooled, remove shells from mussels and reserve half for serving.  Place mussels in a bowl and then strain the cooking liquid into the same bowl, discarding solids.  Cover and refrigerate until serving time.
Mince the capers finely and place in a small bowl.  Add yogurt and season with salt.  Add 2 tablespoons of the cooking liquid (which has been added to the mussels in the refrigerator].  Mix well with a whisk to slightly whip the yogurt.
To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.
Southwest Vegetable Soup


Ingredients:
chicken broth, corn, red kidney beans, green onions, honey, yellow onion, Mexican-style tomatoes, garlic, cilantro leaves, cheddar cheese, corn tortillas

Directions:
In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
Add red kidney beans, bring to a boil then simmer for 10 minutes.
Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs


Ingredients:
milk, cornflour, Worcestershire sauce, Tabasco sauce, salt, pepper, grainy mustard, eggs, butter, cheese

Directions:
Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
Break eggs and whisk until mixed.
Whisk in the milk mix.
Heat the butter until melted in a *VERY* heavy based pan.
When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
Go around the edges and then scrape the bottom of the pan.
The eggs will coagulate and thicken.
When there is no liquid left turn the heat down low and add the cheese.
Stir until cheese is melted.
Toast the bread and butter it.
Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
Eat immediately.
Guacamole


Ingredients:
avocados, tomatoes, garlic, salsa, lemon

Directions:
Cut the avacadoes and mash them in a bowl.
Finely slice 1 tomato and set aside.
Put garlic salt and garlic into bowl with avacadoes.
Season to your taste.
Add a little jalapeno juice and mix.
I then add about 1/4c.
salsa and mix.
Squeeze some lemon into the bowl (This prevents browning and adds to the taste].
Last I add my tomato and mix gently.
I add the tomato last so it won't be bruised with all the mixing.
Finally, taste it.
I usually add a little more garlic at the end!
Enjoy!
Garlic Scallion Noodles


Ingredients:
butter, scallions, garlic cloves, brown sugar, soy sauce

Directions:
Cook pasta according to package directions. Drain and rinse.
In a heavy skillet over medium heat, melt butter.
Add scallions and garlic.
Stir and cook without browning the garlic.
Cook until the garlic smell is fragrant and filling the room (about 5 minutes].
Add brown sugar and soy sauce and cook for another minute.
Increase the heat a bit and throw in the noodles.
Quickly saute the noodles until they are all coated with the garlicky butter mixture.
Serve immediately.
Garnish with additional scallions if desired.
Bacon Wrapped Breadsticks


Ingredients:
dark brown sugar, bacon

Directions:
After the brown sugar has air-dried a bit, add the chili seasoning and mix with fingers to blend well.
Take a bacon rasher and dip it into the sugar, pressing sugar in lightly on both sides.
Wrap, barber-pole style around a breadstick and place on a greased (I use olive oil] baking pan or cookie sheet.
Repeat with as many bacon rashers as you have left.
Preheat oven to 400F.
Roast until bacon is cooked and you can see sugar has caramelized- make sure it's cooked and not burnt- about 8-10 minutes.
Remove from oven and CAREFULLY pick up breadstick and place on a large platter to harden (the breadsticks will be soft at this point but will harden as they cool].
This must be done immediately, otherwise the caramelized sugar will set and it will be impossible to get your breadsticks out of the pan.
Bagelach


Ingredients:
matzo meal, water, sugar, salt, eggs, confectioners' sugar

Directions:
Preheat oven to 425 degrees. Grease cookie sheet.
Boil water, oil, and sugar. While boiling, add matzoh meal and salt. Remove from heat. Add eggs 1 at a time. mix with wooden spoon.
Drop by tablespoon onto sheet. Put wet finger in center. Bake for 10 minutes at 425 and then 25 minutes at 375.
Sprinkle with confectioner's sugar when cool if desired.
German Cheesecake


Ingredients:
graham cracker crumbs, ground cinnamon, butter, all-purpose flour, small curd cottage cheese, eggs, white sugar, salt, lemon zest, lemon juice, vanilla extract, heavy whipping cream

Directions:
"In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C]. Mix together cottage cheese and flour. Pour this mixture into food processor and mix well.  In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipping cream. Fold into cheese mixture MIX WELL.Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake. Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator."
Savory Cornbread Bake


Ingredients:
egg, ground sage, thyme leaves, onion, boiling water, chicken bouillon granule, chicken

Directions:
Preheat oven to 450F (temp will be reduced for baking].
In a bowl, combine egg, sage, thyme leaves, and onion.
Add undiluted celery soup.  Stir to combine.
Heat water to boiling in a microwavable cup, add chicken granules and stir to dissolve.
Add water/chicken granules mixture to other ingredients in bowl; stir to combine.
Add cornbread mix and optional chopped chicken and cheese; stir until combined.
Pour mixture into a 8x8-inch Pyrex dish, sprayed with cooking spray.
Place Pyrex dish into oven; IMMEDIATELY REDUCE TEMPERATURE TO 350.
Bake for 25 minutes.  Bottom on cornbread will be lightly browned, the top will be slightly cracked, with the middle still moist.
Cool for five minutes, then cut into squares to serve.
Very Veggie and Beef Chili
Category: soups-stews-and-chili
By STARBOARDJEN

This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.

Ingredients:
1 pound lean ground beef
1  onion, chopped
1  green bell pepper, chopped
1  yellow bell pepper, chopped
1  carrot, diced
1  zucchini, diced
1  yellow squash, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 cup frozen white corn kernels
1 tablespoon minced garlic
1 ¼ tablespoons chili powder
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat. Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 336.8
Fat: 13 g
Saturated fat: 4.9 g
Carbohydrates: 38.1 g
Sugars: 5.8 g
Dietary fiber: 11.4 g
Protein: 19.6 g
Cholesterol: 42.6 mg
Sodium: 718.9 mg
Cheesy Tuna Pasta


Ingredients:
pasta, cream cheese, cheddar cheese, milk, tuna

Directions:
Cook pasta according to package directions., Meanwhile, melt cream cheese in milk in med saucepan over low heat., Add cheedar and garlic., Add tuna and mix well., Once pasta is cooked, drain and pour tuna mix on top., Mix well and serve.
Raspberry/Pear/Pecan Bread
Category: breakfast-and-brunch
By Cindy Bonner

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2  large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated. Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 5 mins
Yields: 1 9x5-inch loaf

Calories: 255.2
Fat: 12.8 g
Saturated fat: 1.6 g
Carbohydrates: 32.4 g
Sugars: 12.8 g
Dietary fiber: 3.3 g
Protein: 4.3 g
Cholesterol: 31 mg
Sodium: 245.6 mg
Crispy, Crunchy, Chewy Oat Choco Chip Cookies


Ingredients:
butter, brown sugar, eggs, all-purpose flour, salt, baking powder, baking soda, chocolate chips

Directions:
In a large bowl, beat butter and brown sugar until fluffy.
Blend in eggs.
In another bowl, combine flour, salt, baking powder, and baking soda.
Add the flour mixture to the creamed mixture and mix well.
Stir in cereal, oats, and chocolate chips (or raisins].
Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
Bake in a preheated 400 degree oven 10-12 minutes.
Instant Pot® Double Bean and Ham Soup
Category: soups-stews-and-chili
By lutzflcat

No pre-soaking beans required. I know it sounds strange, but my mother-in-law always added a can of pork and beans to her homemade bean soup and, seriously, it adds another layer of flavor.

Ingredients:
2 cups dry navy beans
2 cups chicken broth
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
2  carrots, chopped
1  onion, chopped
2 stalks celery, chopped
1 (16 ounce) can pork and beans, undrained
1 cup chopped ham
salt and ground black pepper to taste

Directions:
Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot®). Seal pressure cooker and turn the venting knob to point at "Sealed." Press the "Manual" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions. Remove lid, stir in pork and beans and ham. Season with salt and pepper.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 398.4
Fat: 4.4 g
Saturated fat: 1.1 g
Carbohydrates: 67.6 g
Sugars: 14.1 g
Dietary fiber: 22.1 g
Protein: 24.2 g
Cholesterol: 18.4 mg
Sodium: 1055.3 mg
Country Sausage, Peppers and Potatoes


Ingredients:
olive oil, smoked sausage, yukon gold potatoes, green bell pepper, red bell pepper, red onion, water

Directions:
In a 12 inch skillet, heat oil over medium-high heat.  Brown sausage on all sides and remove.
Cut sausage into 1-inch slices (when slightly cooled] and set aside.
Add peppers and onion to sausage drippings and saute, stirring frequently, approximately 2 minutes until tender.
Blend onion soup mix with water, add to pan and add diced potatoes. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, 10 minutes.
Return sausage to skillet and simmer, covered, an additional 10 minutes or until sausage is done and potatoes are fork tender.
Raspberry Frozen Yogurt


Ingredients:
water, unflavored gelatin, frozen unsweetened raspberries, fresh raspberry, Equal sugar substitute, plain nonfat yogurt, cold water

Directions:
In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
In blender or food processor fitted with metal blade (I used hand held blender] puree berries. Strain; discard seeds.
Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
Fold into raspberry mixture.
Freeze in ice cream maker according to directions.
Burgers With a Kick


Ingredients:
ground beef, garlic cloves, onion, extra virgin olive oil, soy sauce, chili powder, cumin, salt, ground pepper

Directions:
Mix all ingredients except ground beef in a separate bowl.
After ingredients are mixed, slowly work into ground beef.
Grill over medium high heat to desired doneness (6-8 minutes], flipping only once.
Serve with cheese (pepperjack or cheddar] on grilled bun.
Grum's Scrapple


Ingredients:
cornmeal, cold water, pork broth, cooked pork, salt, pepper

Directions:
Boil 4 1/2 Cups of Pork Gravy for 5 Minutes., Add  Cooked Shredded Pork, Salt, Pepper, and Bell Seasoning to the liquid., Mix cornmeal and cold water together., Add cornmeal mixture to the boiling liquid mixture., Boil until thickened., Put into a Greased Breadpan. Chill in the refrigerator until firm., Slice and pan-fry. Cook until both sides are crispy.
Easy Okra & Beef Gumbo


Ingredients:
okra, onion, frozen corn, diced tomatoes, Ro-Tel tomatoes

Directions:
"Brown ground meat and onions.  Season with cajun seasoning while browning.  I like Tony Cacchere's.  Add tomatoes and okra.  Cover and simmer about 20 minutes, adding corn in the last 10 minutes.  Serve over rice."
Gluten Free Granny's Peach Cobbler Recipe


Ingredients:
unsalted butter, sugar

Directions:
Prepare oven to 350 degrees F.
Prepare peaches, par boil and let sit in ice.  Remove skins, cut around the peaches and pull out the pits.  Dice the peaces, should fill up a rectangular baking pan.
In a medium bowl, add sugar and flour.  Add butter at room temperature to the mixture, should be crumbly.  Spread over peaches.  Bake 350 untl the peach juice comes through the crumble, about 25 minutes.
Serve with frozen yogurt or vanilla icecream.
All Recipes White Chocolate Blondies


Ingredients:
white chocolate, vanilla extract, butter, all-purpose flour, eggs, salt, white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
Stuffed Bell Peppers With an Italian Flair


Ingredients:
ground beef, onion, green peppers, salt, oregano, pepper, water, mozzarella cheese, parmesan cheese

Directions:
Prepare rice according to directions; meanwhile, brown beef and onion until pan juices have evaporated.
Remove to a large bowl.
To meat add salt, oregano, pepper, rice, and 2 cups of spaghetti sauce.
Cut tops off peppers and remove seeds and dry pulp.
Stuff the peppers with the meat mixture and arrange in a baking pan or electric frying pan.
Add remaining sauce and water to the pan.
Bake 50 to 60 minutes or until the peppers are tender.
Top with mozzarella cheese and heat till cheese melts, about 3 minutes.
Cilantro Hummus With Crispy Garlic Pita


Ingredients:
garlic cloves, red chilies, fresh cilantro, garbanzo beans, lime, juice of, olive oil, olive oil, garlic cloves, fresh parsley

Directions:
Place the garlic, chillies and cilantro in a food processor and whizz until finely chopped.
Add the garbanzos and whizz until well blended.
With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste.
Season well to taste and spoon into a serving bowl.
Meanwhile, mix together the olive oil, garlic and parsley and season.
Heat one side of the pita breads under a hot broiler for about 1 minute until well browned.
Turn over the bread, then use a knife to slash the softer surface 4-5 times without cutting through the bread.
Brush with the herb and oil mixture and return to the broiler until bubbling and toasted (about 1 minute].
When cool, break into pieces and serve with the hummus.