HUMMUS FOR REAL
For an easy dip, try Alton Brown's Hummus for Real recipe from Good Eats on Food Network. Slow-cooked chickpeas add extra smoothness.
Provided by Alton Brown
Time 15m
Yield 2 1/2 cups hummus (ten 1/4-cup servings)
Number Of Ingredients 11
Steps:
- Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
- To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
THE BEST HUMMUS
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
- Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
- Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
- Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
INSTANT POT HUMMUS
You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in the Instant Pot® multi-cooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield About 2 1/2 cups
Number Of Ingredients 10
Steps:
- Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot® multi-cooker.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.
- Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
- Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.
PERFECTLY BALANCED HUMMUS
Few dishes are as versatile as hummus-the creamy chickpea-and-tahini purée makes a great dip for crackers and crudité, a flavorful spread on a pita sandwich, or a plush landing pad for herbs, vegetables, and even meat. This recipe is from Brooklyn-based chef Einat Admony and is featured in her cookbook, Shuk ($27.54, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Hummus: Combine chickpeas and 1/2 teaspoon baking soda in a bowl. Add cold water to cover; soak overnight.
- Drain and rinse chickpeas; transfer to a large pot and add 3 quarts water. Add remaining 1/2 teaspoon baking soda; bring to a boil. Boil until chickpeas are tender but not mushy, 1 to 1 1/2 hours. Skim off any floating shells. Scoop out 1 cup; set aside. Continue cooking the rest until completely soft, about 20 minutes.
- Prepare an ice bath. Drain chickpeas and transfer to a bowl set in ice bath; let cool completely (or refrigerate, covered, up to overnight). Pick off any remaining skins (optional). Place chickpeas in a food processor with tahini, lemon juice, cumin, garlic, oil, and ice water; season with salt and pepper. Purée until smooth. If too thick, add remaining ice water, a bit at a time; purée until smooth. Season to taste.
- Tahini Sauce: Pour tahini into a medium bowl and add lemon juice. Mix with a fork or a whisk until color turns a shade lighter. Gradually whisk in about 1/2 cup icewater. The sauce should turn smooth, velvety, and almost white. Keep tinkering with water, lemon juice, and tahini until you get a consistency and flavor you like. Whisk in salt and garlic; taste and adjust seasonings. (Makes about 1 cup.)
- To serve hummus, gently reheat reserved cooked chickpeas in a small saucepan over medium. Spoon hummus into a shallow serving dish, leaving a crater in center. Add cooked chickpeas to crater; sprinkle with parsley, drizzle with oil, and lightly dust with paprika. Serve with tahini sauce and harissa.
COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS
Steps:
- 1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS
This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated.
Provided by AmyZoe
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice and water in a small bowl or measuring cup.
- Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
- Set aside 2 tablespoons chickpeas for garnish.
- Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
- With machine running, add lemon juice-water mixture in steady stream through feed tube.
- Scrape down bowl and continue to process for 1 minute.
- With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
- Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
- Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil and serve.
Nutrition Facts : Calories 155.1, Fat 9.4, SaturatedFat 1.3, Sodium 302.6, Carbohydrate 14.7, Fiber 3.3, Sugar 0.1, Protein 4.5
More about "americas test kitchen hummus recipes"
ULTRACREAMY HUMMUS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
4.9/5 (12)Servings 8-10Cuisine Middle EasternCategory Side Dishes, Appetizers, Condiments
TASTE TEST: HUMMUS | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
HOMEMADE HUMMUS (ULTRA CREAMY, VIDEO) - THE …
From thedeliciouscrescent.com
THE SECRET TO THE BEST HUMMUS EVER | BON APPéTIT
From bonappetit.com
KID-FRIENDLY HUMMUS | AMERICA'S TEST KITCHEN KIDS
From americastestkitchen.com
HUMMUS | COOK'S ILLUSTRATED
From cooksillustrated.com
HUMMUS - GET THE MOST POPULAR COPYCAT RESTAURANT …
From copykat.com
AMERICA'S TEST KITCHEN HUMMUS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 6Calories 215 per serving
TAGINE AND HUMMUS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
ULTRACREAMY HUMMUS | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE ULTRACREAMY HUMMUS - YOUTUBE
From youtube.com
AMERICA'S TEST KITCHEN
From pinterest.com
HUMMUS WITH SMOKED PAPRIKA - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
AMERICAS TEST KITCHEN HUMMUS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
AMERICA'S TEST KITCHEN ON INSTAGRAM: “THIS HUMMUS IS VELVETY …
From pinterest.com
LOGIN - AMERICA'S TEST KITCHEN | EPISODES, RECIPES & REVIEWS
From americastestkitchen.com
HOW TO MAKE THE CREAMIEST HUMMUS EVER AND MOROCCAN …
From youtube.com
AMERICA'S TEST KITCHEN HUMMUS RECIPE - THERESCIPES.INFO
From therecipes.info
AMERICA'S TEST KITCHEN HARIRA - THERESCIPES.INFO
From therecipes.info
CALORIES IN AMERICA'S TEST KITCHEN HUMMUS - HEALTHY RECIPES
From recipes.sparkpeople.com
WE TESTED 10 BRANDS. THIS IS THE BEST HUMMUS. - TASTE OF HOME
From tasteofhome.com
FAVORITE MEDITERRANEAN DIET RECIPES FROM AMERICA'S TEST KITCHEN
From health.usnews.com
PAN BAGNAT RECIPE AMERICA'S TEST KITCHEN - HUMMUS WRAP
From hummus-wrap.blogspot.com
AMERICA'S TEST KITCHEN SHOP - THERESCIPES.INFO
From therecipes.info
AMERICA'S TEST KITCHEN COOKS - THERESCIPES.INFO
From therecipes.info
GARLIC HUMMUS IS THE SURPRISING... - AMERICA'S TEST KITCHEN
From facebook.com
ULTRACREAMY HUMMUS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
SOUS VIDE WHITE BEAN HUMMUS | COOK'S ILLUSTRATED | RECIPE
From pinterest.ca
ATK HUMMUS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
SUPER QUICK VIDEO TIPS: EASIEST WAY TO SKIN CHICKPEAS FOR
From youtube.com
EASY ULTRA-SMOOTH HUMMUS - HOST THE TOAST
From hostthetoast.com
HOW TO MAKE HUMMUS AND PITA CHIPS WITH CHRISTIE MORRISON
From youtube.com
HUMMUS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HEALTHY VEGGIE WRAP WITH HUMMUS RECIPE FOR KIDS | AMERICA'S …
From pinterest.com
AMERICA'S TEST KITCHEN WEBSITE - THERESCIPES.INFO
From therecipes.info
AMERICA’S TEST KITCHEN MOROCCAN FISH TAGINE (EP 2110) | WSKG
From wskg.org
RESTAURANT-STYLE HUMMUS - COOK'S ILLUSTRATED
From cooksillustrated.com
540 AMERICA'S TEST KITCHEN RECIPES IDEAS IN 2022 - PINTEREST.COM
From pinterest.com
AMERICA S TEST KITCHEN CLASSIC HUMMUS
From kitchenbacksplashide.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love