Freds Famous Hummus Recipes

CLASSIC HUMMUS

Classic Hummus image

Provided by Katie Lee Biegel

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

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.

HUMMUS

Hummus image

This recipe is from The Best Recipes in the World by Mark Bittman.

Provided by Mark Bittman

Categories Food Processor Bean Citrus Garlic Herb No-Cook Passover Vegetarian Spice Chickpea Sesame snack snack week

Yield Makes 8 or more servings

Number Of Ingredients 8

Ingredients

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

Steps:

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

FRED'S FAMOUS HUMMUS

Fred's Famous Hummus image

BEST Hummus ever. Comes from a card tucked inside a new blender my buddy bought. These things show up in the darndest places...

Provided by MGL the Cook

Categories Beans

Time 30m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 (12 ounce) can chickpeas
1/4 cup olive oil (more or less)
1 medium onion
4 -6 cloves garlic
1/2 green pepper (optional)
1 -2 dried hot pepper, of choice
kosher salt or sea salt, to taste
fresh cracked black pepper, to taste

Steps:

Heat oil in a fry pan.
Ruff chop the onions and garlic and add to the oil.
If using the green pepper, dice it and add it too.
Add the hot pepper and give everything a good toss.
Keep the heat low and cook it all slow.
Stir occasionally and press down on the pepper into the oil but do not break it up.
Continue to cook until golden (ok, caramelized).
Remove from heat.
Drain and rinse the Chick Peas.
Dump them into a blender.
Remove the hot pepper from the oil.
Dump the rest into the blender.
Add 6 or 7 cranks of black pepper.
Purée.
Slowly add water until you get a preferred consistency.
Stop and taste, add salt carefully to taste.
If it is not spicy enough, add back pieces of the hot pepper and blend some more.

Nutrition Facts : Calories 474, Fat 29, SaturatedFat 4, Sodium 512.1, Carbohydrate 46.2, Fiber 8.4, Sugar 2.5, Protein 9.3

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Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min.
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Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.
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