Doctored Up Hummus Recipes
DOCTORED-UP HUMMUS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix cilantro and chili powder into hummus. Transfer to a small dip dish and serve with crudite.
ROASTED RED PEPPER HUMMUS WITH PINE NUTS
I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I've found that the addition of a freshly roasted red bell pepper and as much of the "juice" as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
- Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- (serving size is approximately 1/3 c).
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- Olive Oil + Dukkah + Fresh Parsley. If you’re not familiar with dukkah, it’s an Egyptian blend of nuts, seeds, and spice (read more here). Typically the mix includes hazelnuts or almonds, sesame seeds, cumin, and coriander, although there are other variations.
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- Sweet Potato Purée. For those of you who meal prep, you can make your own purée easily: If you’ve got roasted sweet potatoes lined up, add one more to the batch the weekend before.
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- Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you’d normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.
- Mix in another tablespoons of tahini. And the same goes for tahini, which will make store-bought hummus creamier and more nutty with sesame. Just be sure to season with salt and lemon juice to offset its richness.
- Fold in Greek yogurt. Just a couple of tablespoons, folded in gradually, will make your hummus simultaneously lighter and creamier. Tangier, too.
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- Add coarsely-mashed chickpeas. I don’t always want impossibly smooth hummus—so sue me! Mashed chickpeas (and bonus points if you warm them first in spiced oil, along the lines of Joan’s on Third’s Curried Chickpeas) provide much-needed texture and some straight-up garbanzo flavor.
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- Drizzle over herb oil. Make it with your favorite tender green herbs (or the basil that’s slowly losing its will to live), then pour it over your hummus, mixing it in as you scoop with vegetables or pita.
- or chile oil. For a mix-in that leans towards spicy rather than herbaceous, make a quickie chili oil: Heat olive oil in a small saucepan with chile flakes and your favorite aromatics (maybe that’s woody herbs, like thyme or rosemary), lemon peel, or more seeds and spices (coriander, cumin, mustard, sesame, nigella).
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