HOMEMADE HUMMUS RECIPE (WITH CANNED CHICKPEAS)
This Homemade Hummus Recipe is made with canned chickpeas (also know as garbanzo beans). It makes this recipe for hummus easy and fast... and with my best hummus recipe tips, you'll make the most amazing hummus recipes!Best of all, there is no olive oil in this homemade hummus recipe! It helps cut 100's of calories!! But if you really love the flavor olive oil adds, just drizzle a little over the top before serving.
Provided by Lose Weight By Eating
Time 3m
Number Of Ingredients 5
Steps:
- Drain the liquid from the can of chickpeas into a bowl or measuring cup.
- Add the chickpeas, garlic cloves, lemon juice, tahini, and 1/2 of the chickpea liquid to a blender.
- Add in a pinch of salt and pepper and blend until smooth.
- Taste and add in more salt and pepper as needed. If you like a creamier or thinner hummus recipe, add in a little more of the chickpea liquid, 1 tablespoon at a time until you have reached your desired consistency.
Nutrition Facts : Calories 132 kcal, Carbohydrate 16 g, Protein 5.9 g, Fat 5.4 g, SaturatedFat 0.8 g, Sodium 15 mg, Fiber 4.6 g, Sugar 2.7 g, ServingSize 1 serving
EASY CANNED CHICKPEA HUMMUS
Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.
Provided by The Epicurious Test Kitchen
Categories Chickpea Hummus Garlic Lemon Juice Tomato Summer Dinner Wheat/Gluten-Free Kid-Friendly Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
- Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
- Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.
CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL
The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.
Provided by Food Network Kitchen
Categories appetizer
Time 9h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
- Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
- Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
- When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
- Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
- Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
- Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.
SPICY HUMMUS: QUICK CHICKPEA SPREAD
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
- Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!
HUMMUS FROM DRIED CHICKPEAS
When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Mix the batches together in a large bowl.
- Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
- Pack in freezer containers of an appropriate size for your household.
- Tip -- This makes a nice hostess gift when attractively packaged.
- Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.
HUMMUS (CHICK PEAS)
I created this hummus recipe because I couldnt stand the store bought ones, they were high calerie and boring tasting. This one is only 33 cal per tbls. which is half the store bought one and tastes 10 times better.
Provided by jewels catering
Categories Spreads
Time 10m
Yield 2 Dip, 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except water in food processor, process till it becomes a paste.
- Also at this point, you can add, other ingredients to make it into flavored hummus, like, Jalapeno, or red peppers, olives, etc. (make it your own).
- Slowly add water to make it the consistency you want. Now enjoy.
Nutrition Facts : Calories 275.8, Fat 2.8, SaturatedFat 0.3, Sodium 1221.5, Carbohydrate 53.6, Fiber 10.6, Sugar 0.8, Protein 11.5
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g
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