Hummus 2 Recipes

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

CLASSIC HUMMUS

Steps:

• Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
• To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
• Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

HUMMUS II

Steps:

• Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.

SUPER-CREAMY HUMMUS 2.0

Steps:

• Place red onions in a medium bowl and add white wine vinegar, sugar, 2 teaspoons salt. Massage onions with your fingers until they begin to break down and vinegar turns pink. Set aside. This can be done several hours in advance, or up to a day in advance; keep covered in the refrigerator.
• Heat a large nonstick skillet over medium-high heat. Add chickpeas and baking soda and heat, stirring continuously, until chickpeas are warmed through and mixture begins to sizzle on the edges, about 3 minutes. Continue to cook, stirring, for 2 more minutes.
• Transfer chickpeas to a large bowl, fill with cold water, and rinse and drain 4 to 5 times, gently rubbing the chickpeas between your hands to loosen the skins. When draining, use a small skimmer to discard skins, or pour off the skins from the top of the bowl before refilling with fresh water. Repeat until the water runs clear and no skins remain.
• Transfer chickpeas to a food processor. Add tahini, garlic, lemon juice, and salt to taste. Process to form a thick, chunky paste. Add 1/4 cup ice water and continue running processing for an additional 4-5 minutes. Add ice water by the tablespoon until mixture is velvety and entirely smooth. Season to taste with salt and additional lemon juice. Set aside.
• Heat a large skillet over high heat. Add olive oil, swirl to coat, and add mushrooms and thyme. Season generously with salt and pepper and saute, stirring occasionally, until mushrooms are softened and deeply golden, about 8-10 minutes. Remove from heat and keep warm until ready to serve.
• Spread hummus in a thick layer on a serving plate. Scatter with sauteed mushrooms and pickled red onions. Dress with a generous pour of olive oil and chopped dill. Serve with crudites and pita on the side.