Classic Mediterranean Hummus Recipes

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

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.

CLASSIC MEDITERRANEAN HUMMUS

Steps:

• To make the hummus: Use a food processor to combine the beans, yogurt, garlic, salt, olive oil, lemon juice, cumin, and tahini. Pulse until smooth and creamy.
• To make the bruschetta topping: Combining the chopped tomatoes, basil, salt, garlic, and olive oil. Stir until just blended. (This will taste best if you make it an hour or two ahead of time.)
• For Serving: To toast the pita bread, heat a griddle to medium-high heat. Spray the bread with a little nonstick spray and lay it on the hot griddle. You want to toast the pita just until brown marks appear. If you don't have a griddle, you can heat the bread in a hot skillet until it begins to brown. Cut the warm bread into triangles.
• To assemble, scoop the hummus into a bowl and top with several spoonsful of the tomato mixture. The extra bruschetta mix can be served alongside, or refrigerated and used later. Add the 2Tbsp. yogurt in a nice dollop. Garnish with thinly sliced jalapeno-many slices if you like lots of heat, 2 or 3 slices if you like heat. Shake on Sriracha sauce to taste, and top with the green onions. Serve along with the pita triangles for dipping.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

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.

CLASSIC HUMMUS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.