TRADITIONAL HUMMUS
This is my mother's recipe for creamy hummus. She cooked every day the food she learned how to cook when she was growing up. She gave us a history lesson of our culture and our family every night at the dinner table.
Provided by basilshadid
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place garlic in a food processor and chop thoroughly. Add garbanzo beans and blend into a paste. Pour in 1 cup olive oil, tahini, lemon juice, and salt. Blend until smooth and creamy.
- Place hummus in a bowl and top with 1/4 cup olive oil.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 22.5 g, Fat 50.5 g, Fiber 5.9 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 244.4 mg, Sugar 0.2 g
AUTHENTIC HUMMUS
This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.
Provided by Leggy Peggy
Categories Beans
Time 10m
Yield 2 1/4 cups, 18 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
- Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
- Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
- Add lemon juice and blend.
- Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
- Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
- Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
- Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
Nutrition Facts : Calories 81.7, Fat 2.5, SaturatedFat 0.3, Sodium 168.9, Carbohydrate 12.3, Fiber 2.5, Sugar 0.1, Protein 3
3 EASY, DELICIOUS HOMEMADE HUMMUS RECIPES
Discover how to make your own hummus dip with these three delicious, 10 minute recipes! Commercial hummus dip is available almost everywhere, however as we all know, nothing compares to homemade. That's why I've put together a collection of my top three, super easy hummus recipes for you to prepare this delicious dip to perfection!
Provided by Eli K. Giannopoulos
Categories Dip
Time 10m
Number Of Ingredients 20
Steps:
- When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
- For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
- Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
- Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
- Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!
- To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
- Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don't forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
- Continue preparing the hummus according to the basic recipe instructions.
- The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!
- To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
- Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
- Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don't use all the water.
- Check the seasonings and adjust as you like.
GREEK HUMMUS
Hummus is a wholesome, flavorful appetizer or even a side dish (and it's perfect for picnics). After trying many brands and flavors, there's nothing like homemade. Pair with my homemade pita chips.
Provided by Zest to Impress
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine chickpeas, feta cheese, tahini, parsley, lemon juice, garlic, and cinnamon in a food processor or blender. Puree until smooth.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 15.6 g, Cholesterol 14 mg, Fat 9.3 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 352.9 mg, Sugar 0.7 g
GREEK HUMMUS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks.
AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Provided by Simone
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g
EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Provided by Suzy Karadsheh
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg
ROASTED GARLIC HUMMUS
BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that's large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za'atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
- Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!
Nutrition Facts : Calories 208 calories, Sugar 1.1 g, Sodium 244.2 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.5 g, Protein 9.2 g, Cholesterol 0.3 mg
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5/5 (275)Total Time 20 minsCategory AppetizerCalories 95 per serving
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
AUTHENTIC HUMMUS RECIPE | MIDDLE EASTERN HUMMUS RECIPE
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5/5 (2)Total Time 10 minsCategory Appetizers, Side Dish, SnacksCalories 195 per serving
- Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
- Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
- To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika, or cayenne.
GREEK HUMMUS RECIPE - MOMABLES
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- In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute.
- Begin to thin with the water, adding it in slowly until you reach the thickness/consistency you like. Season with the salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.
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- The evening before you plan to have the hummus, soak the chickpeas in a large pot of water overnight. The water should be double the volume of the beans (they will expand a great deal as they absorb liquid).
- Drain the chickpeas. Blend the beans in a food processor for about a minute. While motor is running, add in all remaining ingredients. After water is added, let processor run for 5 minutes (this sounds long but trust me). This will yield the most pillowy and smooth hummus. Place hummus in the fridge and let rest for 30 minutes before serving. Once ready, let come to room temperature, drizzling with more tahini, olive oil, lemon juice, and fresh parsley.
HUMMUS RECIPE | AKIS PETRETZIKIS
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- Soak the chickpeas in a bowl full of enough cold water and with a levelled teaspoon of salt, to completely cover them, for at least 6 hours.
- Place a pot filled with 1 1/2 liters of salted water over high heat. Add the chickpeas and bring to a boil. Simmer for 40 minutes to 1 hour, until they soften. This depends on what kind of ckickpeas you are using.
- When ready, drain but reserve the water they were boiled in. Let them cool in a strainer just for 5 minutes. It is important they are still hot when they are pureed.
EASY AUTHENTIC HUMMUS - TASTES BETTER FROM SCRATCH
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- In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), if too thick. Taste and add additional salt, if needed.
- Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional 1/2 lime on top.
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- Spanakopita. Spanakopita is one of my personal favorites. To try this mix of flaky pastry and creamy spinach is to love it, trust me. This classic appetizer consists of a dreamy, gooey spinach and feta filling encased in buttery phyllo pastry.
- Greek Meze Platter. The best Greek chefs can pull together a loaded meze platter in minutes. Full of tasty morsels like meats, cheeses, spreads, and breads, it’s a mix and match meal that hits the spot.
- Greek Layer Dip. Dips make great apps. Not only can you make up a giant bowl with very little effort, they’re also guaranteed party pleasers. They’re ideal for game days and backyard BBQs.
- Feta and Greek Yogurt Pita Appetizer. This fun appetizer is what happens when two great cuisines collide and Greek pita meets Italian pizza. Soft, floury pitas are topped with a creamy mix of feta and yogurt.
- Greek Stuffed Cucumber Bites. If you’re looking for a light, low-carb appetizer that delivers both taste and healthy goodness, look no further! These cucumber bites are a refreshing taste of summer that’s ready in just 15 minutes.
- Greek Salad Skewers. Salad skewers are what I make for summer dinner parties when I want it to look like I’ve labored over dinner (when I actually sat around all afternoon watching daytime repeats).
- Greek Bruschetta. Bruschetta is an Italian favorite, but it gets a Greek spin here. The essential elements are the same – crusty bread, tomato-based topping – but there’s a definite Greek influence with hummus, tzatziki, and feta.
- Greek Puff Pastry Appetizers With Kalamata Olives. These pillowy parcels are fluffy, buttery bits of yum. Filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach, they’re not just irresistible, they’re also packed with healthy antioxidants.
- Greek Meatballs. Bursting with big, bold flavors, these are not your average meatballs. Ground lamb is seasoned with lemon zest, oregano, and feta before being rolled into a ball and flash-fried until golden.
- Feta Dip Phyllo Cups. I love the look of these cute pastry cups, but I love the taste even more. Flaky pastry shells are stuffed with a creamy mix of feta, tomato, onion, basil, and garlic.
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