Greekhummuswith5variations Recipes

3 EASY, DELICIOUS HOMEMADE HUMMUS RECIPES

Steps:

• When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
• For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
• Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
• Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
• Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!
• To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
• Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don't forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
• Continue preparing the hummus according to the basic recipe instructions.
• The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!
• To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
• Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
• Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don't use all the water.
• Check the seasonings and adjust as you like.

GREEK HUMMUS WITH 5 VARIATIONS

Steps:

• In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
• Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
• VARIATIONS:.
• HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.
• CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
• BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
• SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.
• ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
• Canadian Living Cooks Step by Step Daphna Rabinovitch.

GREEK HUMMUS

Steps:

• Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks.

REAL HUMMUS

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.