HEAVENLY HUMMUS WRAP WITH HOMEMADE HUMMUS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings (plus additional hummus and vinaigrette)
Number Of Ingredients 17
Steps:
- For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
- For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.
- For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
- For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!
HEAVENLY HUMMUS
I love hummus and this recipe is one of the best I've tried. I like to spread it on pita triangles and top with cucumber, chopped kalamata olives, and feta. I think the homemade tahini paste makes it much better.
Provided by Alskann
Categories Spreads
Time 15m
Yield 3 cups, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
- Season with salt and pepper.
- Transfer to a shallow bowl or plate.
- Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
- Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
- *HOMEMADE TAHINI PASTE:.
- 4 tablespoons sesame seeds.
- 1 teaspoon sesame oil.
- 1/2 teaspoon salt.
- 1/2 cup tepid water.
- Blend sesame seeds in a blender and grind until smooth.
- Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
- Blend until completely smooth.
- Makes 1 cup tahini paste.
Nutrition Facts : Calories 181.1, Fat 12, SaturatedFat 1.6, Sodium 326.1, Carbohydrate 15.8, Fiber 3.3, Sugar 0.2, Protein 3.9
HOW TO MAKE SUPER CREAMY HUMMUS
Learn exactly how to make hummus from scratch in just 15 minutes with 5 basic ingredients! This easy homemade hummus recipe is super creamy and even more delicious than the store-bought version. Get all of our tips, tricks, and step-by-step instructions, then try our amazing flavor variations! Use it on sandwiches, as a dip and more.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dip Gluten Free Grain Free Snack Vegan Vegetarian
Time 15m
Number Of Ingredients 6
Steps:
- Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
- To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
- Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
- Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
- Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
- Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Nutrition Facts : ServingSize 2 tablespoons, Calories 78.4 kcal, Fat 5.4 g, Carbohydrate 5.7 g, Sugar 0.1 g, Protein 2.9 g, Fiber 1.5 g, SaturatedFat 0.7 g
HOMEMADE HUMMUS
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 4 cups of hummus
Number Of Ingredients 0
Steps:
- Combine three 15-ounce cans chickpeas (drained and rinsed), 1/3 cup plus 1 tablespoon tahini, 1/2 teaspoon ground cumin, 3 chopped garlic cloves, the juice of 1/2 lemon and 1 1/2 teaspoons salt in a food processor or high-powered blender. Pulse until somewhat smooth, adding up to 1 cup water to reach the right consistency. Add 1 tablespoon olive oil and pulse. Taste and adjust the seasoning.
HEAVENLY HUMMUS CRACKERS
Eat your chickpeas with your chickpeas in a crunchy cracker form! I put the types of flour used in brackets to get better nutritional info.
Provided by selfmadegirl
Categories Lunch/Snacks
Time 30m
Yield 36 crackers, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- Cream all of the ingredients together until a smooth, cohesive ball of dough is formed.
- Roll out the dough on a lightly floured, clean surface, to about 1/4 inch thickness and prick it all over with a fork.
- Cut the dough into equally sized strips, approximately 1 inch wide and 3
- inches long, and lay them on a lightly greased baking sheet.
- Bake until lightly browned on the edges, about 20 - 25 minutes.
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