Balsamichummus Recipes
BALSAMIC HUMMUS
Just a hint of balsamic vinegar adds a lovely dimension to this no-oil added hummus. Serving size is approx 2 tbsp. Update: If you decide to freeze this (as I just did), you'll need to blend it with a small amount of water once it is thawed - otherwise it will be too dry!)
Provided by cjbamboo
Categories Spreads
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in food processor.
- Blend/process until smooth.
Nutrition Facts : Calories 59.3, Fat 2.2, SaturatedFat 0.3, Sodium 342.3, Carbohydrate 8.2, Fiber 1.8, Protein 2.3
BALSAMIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 40m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
- Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.
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.
BALSAMIC MUSHROOMS
Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!
Provided by CHRISTYJ
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 8
Number Of Ingredients 6
Steps:
- Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 3.3 g, Fat 8.3 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 4.9 mg, Sugar 1.8 g
TRADITIONAL GARLIC HUMMUS
Throw away store bought Hummus and make the good stuff!! This is a lemon and garlic flavored Hummus and it tastes wonderful! Try adding additional ingredients to add different flare such as hot pepper flakes or basil. The sky's the limit! Enjoy!
Provided by Bonnie Traynor
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. The blending can take as long as 3-4 minutes Be patient it comes out better!
- I have made this a lot lately and I have come to learn that I must follow the directions EXACTLY especially with the Tahini paste.
- Refrigerate for several hours. May be made a week ahead of time.
- Serve with Pita Bread or Pita Chips or your fingers. They all taste great with it!
Nutrition Facts : Calories 346.1, Fat 25.3, SaturatedFat 3.5, Sodium 278.1, Carbohydrate 25.3, Fiber 5.7, Sugar 0.5, Protein 7.8
BALSAMIC HUMMUS
Categories Condiment/Spread Bean Appetizer No-Cook Vegetarian
Yield makes about 2 1/2 pounds, serving a party of 15
Number Of Ingredients 8
Steps:
- In a food processer, combine beans, tahini, oil, vinegar, cumin and pepper and blend to smooth paste consistancy. Add capers and pulse to combine, blending untill most of the capers have been crushed. Salt to taste (don't forget that capers are brine soaked and generally very salty). move to serving dish and chill 1 hour. Serve with olive oil drizzled over the top. Goes well with pita chips, fresh pepper slices, or as a part of a tapas platter.
FUSION HUMMUS
This is kind of a Mediterranean twist on hummus. It's quick, cheap, and super tasty. It goes great on bread, crackers, and is good even stirred into grilled vegetables. Plus, garlic, balsamic vinegar, and rosemary... how could you go wrong?
Provided by Hannah
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
- With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.
Nutrition Facts : Calories 157 calories, Carbohydrate 21 g, Fat 6.4 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 265.1 mg, Sugar 0.9 g
BASIC HUMMUS
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.
Provided by TAZF18
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
- Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 5.6 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 70 mg
CLASSIC HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley
Provided by Jordan Kenna
Categories Snacks
Yield 2 cups
Number Of Ingredients 11
Steps:
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams
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