Herb Hummus Recipes

HUMMUS WITH HERBS

HUMMUS WITH HERBS image

Provided by Dr. Becky Fitness

Number Of Ingredients 11

Ingredients

1 15-oz. can Garbanzo Beans (rinsed and drained)
1 Tablespoon Lemon Juice
1/2 Tablespoon Olive Oil
1 clove Garlic (minced)
2 Tablespoons raw Sunflower Seeds (substitute sesame seeds)
2 Tablespoons Red Wine Vinegar
1 teaspoon Dijon Mustard
2 Tablespoons Water
1 Tablespoon Dried Basil
1 teaspoon Dried Thyme
1/2 teaspoon Salt

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

Homemade Hummus with Herbs image

It's worth making hummus from scratch! If you're bored with the basic flavor of hummus, jazz it up easily with this recipe. Learn how to make delicious, creamy homemade hummus, seasoned with fresh basil, cilantro and cumin.

Provided by Karen Tedesco

Categories Appetizers and Snacks

Time 1h40m

Number Of Ingredients 12

Ingredients

1 cup dried chickpeas or 2 15-ounce cans chickpeas (drained)
1 plump garlic clove
Fine sea salt
½ cup tahini
¼ cup lemon juice (plus more if needed)
1 cup fresh herbs - I like a mix of cilantro, basil and parsley
2 tablespoons extra-virgin olive oil
1½ teaspoons ground cumin (optional)
Ice cold water (as needed)
Cooked chickpeas
Paprika, smoked or sweet
Extra virgin olive oil

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.

Nutrition Facts : Calories 418 kcal, Carbohydrate 26 g, Protein 12 g, Fat 32 g, SaturatedFat 4 g, Sodium 20 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

HERBED HUMMUS

Herbed Hummus image

Jazz up store-bought hummus with a combination of fresh herbs that add bright flavor and color to this dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 2

Ingredients

2 containers (8 ounces each) store-bought plain hummus
1 cup roughly chopped mixed fresh herbs, such as parsley, chives, cilantro, and dill

Steps:

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

Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 5 g

GARLIC AND HERB HUMMUS RECIPE BY TASTY

Garlic And Herb Hummus Recipe by Tasty image

Here's what you need: garbanzo beans, garlic, tahini, lemon, olive oil, salt, pine nut, fresh parsley, water, pita chip

Provided by Tasty

Categories Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

15 oz garbanzo beans, 1 can
2 cloves garlic
3 tablespoons tahini
1 lemon, juiced
2 tablespoons olive oil, more to garnish
salt, to taste
pine nut, to garnish
1 ½ tablespoons fresh parsley
2 tablespoons water
pita chip, to serve

Steps:

Boil the garbanzo beans until the skins come off. Remove the skins, drain.
Combine all ingredients in a food processor.
Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
Add more lemon or tahini if needed.
Garnish with pine nuts and more oil!
Eat with fresh vegetables or pita chips.
Enjoy!

Nutrition Facts : Calories 187 calories, Carbohydrate 21 grams, Fat 8 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams

HERB HUMMUS

Herb Hummus image

Perfect for dipping and ready in only 10 minutes, our homemade hummus is a delicious blend of fresh herbs and garbanzo beans.

Provided by Sarah Caron

Categories Condiment

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 can (19 oz) garbanzo beans, drained
1/4 cup finely chopped fresh herbs (such as thyme, parsley and/or basil)
1 tablespoon sesame seeds, toasted
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste

Steps:

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

Nutrition Facts : ServingSize 1 Serving

GREEN HERB HUMMUS

Green Herb Hummus image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic
2 tablespoons tahini
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 medium scallion, chopped
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips

Steps:

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

HERBED HUMMUS

Herbed Hummus image

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to raw vegetable sticks, or as a topping for baked potatoes. From Bravo! Health Promoting Meals From The TrueNorth Kitchen Find this dip recipe and more in the Forks Over Knives Recipe App.

Categories Sauces & Condiments/">Sauces & Condiments

Time 20m

Number Of Ingredients 9

Ingredients

1 cup fresh basil leaves, lightly packed and blanched
½ cup fresh tarragon leaves, lightly packed and blanched
4 cups cooked garbanzo beans
1 cup vegetable broth
½ cup fresh flat-leaf parsley leaves, lightly packed
Juice of 1 lemon
2 tablespoons sesame seeds, toasted
2 cloves garlic
¼ cup chopped chives

Steps:

Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days. Note: Most food processors don't do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That's why I suggest you chop them by hand.

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