LEMON DILL HUMMUS
Steps:
- Add first 5 ingredients to a food processor and process for about 1 min. Using the pouring spout of the food processor drizzle in lemon juice while processor in running. Sprinkle in salt and dill and process until smooth.
Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 197 mg, ServingSize 1 serving
SMOKY GARLIC HUMMUS DIP
Smoked paprika, charred scallions and sweet piquillo peppers are tempered by the richness of chickpeas and toasted almonds in this easy yet sophisticated dip that dresses up your typical store-bought hummus. Make it before your guests come and just top it when they arrive. If you can't find piquillo peppers, you can easily use a jar of any roasted red pepper.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
- Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
- Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.
LAYERED HUMMUS DIP
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 88 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 275mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
DECADENT HUMMUS
I have made this recipe for my family for several years now and it never disappoints. My kids take it on ski trips to share with the team and everyone always loves it! They always want to know why our hummus is a dark brown color. It's the olives! The recipe is equally great without the olives and/or feta. Wonderful with pita bread, chips, crackers, or veggies!
Provided by Karra Showen
Categories Hummus
Time 15m
Yield 16
Number Of Ingredients 15
Steps:
- Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 11.6 g, Cholesterol 3.5 mg, Fat 8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 398.7 mg, Sugar 1.5 g
HUMMUS SPREAD
Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.
Provided by Steve_G
Categories Spreads
Time 3h
Yield 1 batch, 8 serving(s)
Number Of Ingredients 8
Steps:
- For the beans: Rinse beans and pick over.
- place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
- About 2 hours.
- Drain beans and rinse.
- Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
- Drain and cool.
- For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- If it seems dry add some of the olive oil.
- For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- Add salt and pepper to taste and pulse until mixed.
- Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
DILLED HUMMUS SPREAD
I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.
Provided by SharonP
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender container or food processor bowl combine garbanzo beans, tahini or peanut butter and sesame oil, lemon juice, olive oil, garlic, dill, salt, and red pepper.
- Cover and blend or process till the mixture is smooth, stopping and scraping the sides as necessary.
- Transfer to a storage container; cover and chill till ready to serve for up to 1 week.
- (To tote, pack the storage container with ice.) Stir the spread before serving.
Nutrition Facts : Calories 659.5, Fat 31.5, SaturatedFat 4.3, Sodium 1266.3, Carbohydrate 78.7, Fiber 16.5, Sugar 0.8, Protein 21.6
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