Hotforhummus Recipes

HOT FOR HUMMUS

Hot for Hummus image

This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.

Provided by PDX Meems

Categories Spreads

Time 30m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons lemon juice
1/4 cup tahini
2 teaspoons harissa (or to taste)
2 garlic cloves, chopped
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
water, to thin (around 1/4 cup)

Steps:

Place the chickpeas and lemon juice in a food processor and process until smooth.
Add the tahini, harissa, garlic, parsley, and salt.
Drizzle water in while processing until the desired consistency is achieved.
Process until smooth and well blended.
Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
Serve chilled or at room temperature.

Nutrition Facts : Calories 145, Fat 5.6, SaturatedFat 0.8, Sodium 413.7, Carbohydrate 19.7, Fiber 4.1, Sugar 0.2, Protein 5.4

INSTANT POT® CLASSIC HUMMUS

Instant Pot® Classic Hummus image

Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.

Provided by Fioa

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 cup dry garbanzo beans
3 cups vegetable broth
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

Steps:

Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.5 g, Fat 8.2 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 4.1 g

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