Hummus Hommous Humous 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.

HOMEMADE HUMMUS

Steps:

• Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

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.

SUPER EASY HUMMUS

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.

HUMMUS

Steps:

• Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.
• Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
• Hummus: After your chickpeas have soaked overnight (at room temperature with 1 teaspoon of baking soda and plenty of water), they should be doubled in volume. Drain and rinse under cold water. Place the chickpeas in a large pot with the remaining teaspoon of baking soda; add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer until the chickpeas are completely tender, about 1 hour. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain into sieve, and press gently to remove excess water.
• Combine the chickpeas, basic tahini sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth, thick, and über-creamy. Then scrape the sides down and purée it some more! Make sure the food processor isn't getting warm; if it does, let it cool before continuing to purée.
• To serve, spread the hummus in a shallow bowl, top with parsley, dust with paprika, and add a generous pour of olive oil. (Note: If you've made the hummus ahead of time and refrigerated it, let it come to room temperature and beat well before serving to restore its smooth, creamy texture.)