Hummus Gourmet Recipes

HUMMUS

Hummus image

This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.

Provided by Jennifer Segal

Categories Appetizers

Time 20m

Yield About 3 cups

Number Of Ingredients 10

Ingredients

2 (15½ oz.) cans chickpeas
¼ cup freshly squeezed lemon juice, from 2 lemons
¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
2 cloves garlic, roughly chopped
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly chopped parsley, for serving (optional)
Paprika, for serving (optional)

Steps:

Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg

HUMMUS GOURMET

Hummus Gourmet image

For garlic lovers! Made something close to this working in a cafe, and tweaked it to my tastes. It's addicting.

Provided by Melany

Categories Spreads

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 can garbanzo beans, drained
6 cloves garlic, pressed or diced
1/4 cup roasted tahini
1/4 cup olive oil
4 -5 teaspoons lemon juice, to taste
1 1/2 teaspoons cumin
1/2 teaspoon dried mint
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

Add all ingredients except olive oil in food processor, blend.
Add olive oil to mixture until it's creamy and spreadable.
It's ok if it's a tiny bit chunky.
This hummus is best after 2 hours of refridgeration, to let flavors blend.
Eat with wheat pita bread, and enjoy!

HUMMUS

Hummus image

This recipe is from The Best Recipes in the World by Mark Bittman.

Provided by Mark Bittman

Categories Food Processor Bean Citrus Garlic Herb No-Cook Passover Vegetarian Spice Chickpea Sesame snack snack week

Yield Makes 8 or more servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

Steps:

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

HUMMUS

Hummus image

Categories Condiment/Spread Garlic Side Vegetarian Quick & Easy Ramadan Chickpea Healthy Vegan Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Accompaniment:Toasted Pita Thins

Steps:

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

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