Cams Hummus Recipes

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EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS



Easy Hummus Recipe: How to Make Hummus image

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

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

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

CLASSIC HUMMUS



Classic Hummus image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained, liquid reserved
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
Smoked paprika, for serving, optional
Vegetable crudite and pita chips, for serving

Steps:

  • Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
  • To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

CAM'S HUMMUS



Cam's Hummus image

My secret to this recipe is the roasted garlic (and roasted garlic oil). Garnish with extra-virgin olive oil and ground paprika. Will keep in the refrigerator for up to 1 week.

Provided by camparton21

Categories     Hummus

Time 36m

Yield 48

Number Of Ingredients 7

2 cups peeled garlic cloves
1 cup canola oil
1 tablespoon cumin seeds
4 cups garbanzo beans, undrained
⅔ cup tahini
½ cup fresh lemon juice
2 teaspoons kosher salt, or to taste

Steps:

  • Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
  • Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder.
  • Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.
  • Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 7.4 g, Fat 6.7 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 144.8 mg, Sugar 0.1 g

CAM'S HUMMUS



Cam's Hummus image

My secret to this recipe is the roasted garlic (and roasted garlic oil). Garnish with extra-virgin olive oil and ground paprika. Will keep in the refrigerator for up to 1 week.

Provided by camparton21

Categories     Hummus

Time 36m

Yield 48

Number Of Ingredients 7

2 cups peeled garlic cloves
1 cup canola oil
1 tablespoon cumin seeds
4 cups garbanzo beans, undrained
⅔ cup tahini
½ cup fresh lemon juice
2 teaspoons kosher salt, or to taste

Steps:

  • Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
  • Place cumin seeds in a small skillet over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder and grind into a powder.
  • Drain garbanzo beans into a bowl, reserving 2 to 3 tablespoons soaking liquid.
  • Combine 1/4 garlic cloves, cumin powder, garbanzo beans, tahini, lemon juice, and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 7.4 g, Fat 6.7 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 144.8 mg, Sugar 0.1 g

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