Hummus I Recipes

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EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS



Easy Hummus Recipe: How to Make Hummus image

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.

Provided by Suzy Karadsheh

Categories     Appetizers

Time 20m

Number Of Ingredients 9

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

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.

Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg

THE BEST HUMMUS



The Best Hummus image

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving

Steps:

  • Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
  • Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
  • Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
  • Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

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

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

This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Provided by Esther Clark

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 6

400g can chickpeas, drained
80ml extra virgin olive oil
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
mixed crudités and toasted pitta bread, to serve (optional)

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.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium

REAL HUMMUS



Real Hummus image

This hummus is a family recipe passed down from many generations. Eat with warm pita bread.

Provided by ROYHOBBS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 7

2 cloves garlic, divided
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Steps:

  • In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
  • Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.8 g, Fat 2.5 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 198.8 mg, Sugar 0.1 g

HUMMUS



Hummus image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

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.

HUMMUS SNACK PACKS



Hummus snack packs image

Save the liquid from a can of chickpeas to make a creamy hummus. We've served it with vegetable crudités for a healthy snack that contributes to your 5-a-day

Provided by Sara Buenfeld

Categories     Snacks

Time 10m

Number Of Ingredients 8

400g can chickpeas, drained, liquid reserved
1 garlic clove
½ tsp ground cumin
1 tsp ground coriander
1-2 tbsp lemon juice
1 tbsp extra virgin olive oil
2 x 200g bags rainbow carrots or 4 regular carrots
2 x 200g bags baby cucumbers or 4 regular cucumbers

Steps:

  • Tip the chickpeas and garlic into a bowl with the cumin, coriander, 1 tbsp lemon juice and the oil. Add 2 tbsp of the reserved liquid from the chickpeas, then blitz using a hand blender until smooth. If the blender is struggling, add another splash of the liquid. Season and add a little more lemon juice if needed.
  • Spoon the hummus into four small containers. Will keep covered and chilled for up to three days. Slice the carrots and cucumber into batons when you're ready to eat and serve with the hummus.

Nutrition Facts : Calories 164 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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