Herb And Mustard Hummus Recipes

HUMMUS WITH HERBS

Steps:

• Blend all ingredients in a high-powered blender or food processor until smooth.
• Serve with celery sticks or other vegetables.

HOMEMADE HUMMUS WITH HERBS

Steps:

• Soak chickpeas in cold water 4 hours or overnight. Put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30-90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
• Measure out 2 cups (save some of the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1½ teaspoons salt.
• Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
• To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika, drizzle with olive oil, and top with some chickpeas and a few herb sprigs.

CREAMY MUSTARD HUMMUS

Steps:

• Place all ingredients except olive oil, paprika, and extra parsley in a food processor. Pulse until hummus is smooth, adding more water if needed.
• Add hummus to a large bowl and drizzle with a tablespoon or two of olive oil, sprinkle with paprika, and garnish with fresh chopped parsley.

GREEN HERB HUMMUS

Steps:

• Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
• Serve with dippers.

HONEY MUSTARD HUMMUS SPREAD

Steps:

• Combine all the ingredients for the hummus, except for the olive oil in a food processor and start to puree. Slowly add the olive oil until you get a nice consistency. Let the processor run for about 1 minute until the spread is very smooth. Set aside.
• Slice the baguette into pieces about a ¼ inch thick and place on a cookie sheet. Drizzle with olive oil and bake in a 415° F oven until golden brown and crispy. Set aside to cool.
• Now its assembly time. Place a liberal amount of the spread on your toast. Top that with the warm chorizo, a piece of roasted red pepper and garnish with fresh chopped herbs. Now enjoy!

HERBED HUMMUS

Steps:

• In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute.

HERB HUMMUS

Steps:

• In food processor, combine all ingredients; process until smooth. Serve with fresh veggies, crackers or whatever you like.

HOMEMADE HERB MUSTARD

Steps:

• Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
• Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

EZ RESTAURANT-STYLE HUMMUS

Steps:

• Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
• Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

HERB AND MUSTARD HUMMUS

Steps:

• Place the garlic, chickpeas, mustard, olive oil and lemon juice into a food processor and blend to a thick, smooth paste (add a little more olive oil if necessary).
• Add the parsley and season, to taste, with salt and freshly ground black pepper, and stir.
• To serve, place into a bowl with the pita bread slices on a plate alongside.