Cumin Hummus Recipes

CREAMY HUMMUS WITH CUMIN

Creamy Hummus with Cumin image

Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.

Provided by Sam Smith

Categories Bon Appétit Appetizer Hummus Cumin Chickpea Condiment/Spread Garlic

Yield Makes about 4 cups

Number Of Ingredients 10

Ingredients

3/4 cup dried chickpeas
1/2 teaspoon baking soda
3 garlic cloves, 2 smashed, 1 finely grated
1 dried red chile (such as chile de árbol)
1 bay leaf
1/3 cup (or more) fresh lemon juice
Kosher salt
1 cup tahini
1/3 cup olive oil
1 teaspoon ground cumin

Steps:

Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8-12 hours.
Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35-45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
Do Ahead
Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

SUPER EASY HUMMUS

Super Easy Hummus image

Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!

Provided by Chelsey

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste

Steps:

Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g

HUMMUS

Hummus image

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.

Provided by Mark Bittman

Categories easy, quick, dips and spreads, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cup tahini, with some of its oil
1/4 cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish

Steps:

Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 0 grams

CUMIN CURRIED HUMMUS

Cumin Curried Hummus image

Make and share this Cumin Curried Hummus recipe from Food.com.

Provided by kitchenslave03

Categories Lunch/Snacks

Time 20m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon curry powder
1/2 teaspoon cumin seed
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, rinsed and drained

Steps:

Heat oil in small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin and cook 30 seconds or til fragrent, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts : Calories 101.2, Fat 2.1, SaturatedFat 0.3, Sodium 365.1, Carbohydrate 17.5, Fiber 3.4, Sugar 0.1, Protein 3.8

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Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
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