Hummus Or Humus Authentic Recipes

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AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)



Authentic Middle Eastern Hummus (Chummus) image

Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!

Provided by Simone

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling

Steps:

  • Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  • Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
  • Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g

CLASSIC HUMMUS



Classic Hummus image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained, liquid reserved
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
Smoked paprika, for serving, optional
Vegetable crudite and pita chips, for serving

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



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.

AUTHENTIC HUMMUS



Authentic Hummus image

This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.

Provided by Leggy Peggy

Categories     Beans

Time 10m

Yield 2 1/4 cups, 18 serving(s)

Number Of Ingredients 9

1 -2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1 -2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)

Steps:

  • Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
  • Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
  • Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
  • Add lemon juice and blend.
  • Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
  • Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
  • Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
  • Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

Nutrition Facts : Calories 81.7, Fat 2.5, SaturatedFat 0.3, Sodium 168.9, Carbohydrate 12.3, Fiber 2.5, Sugar 0.1, Protein 3

AUTHENTIC KICKED-UP SYRIAN HUMMUS



Authentic Kicked-Up Syrian Hummus image

This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most-requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my Oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!

Provided by Mary

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 30m

Yield 8

Number Of Ingredients 8

5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
½ cup tahini
⅓ cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
  • Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 12.7 g, Fat 11.8 g, Fiber 3 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 413.3 mg, Sugar 0.3 g

HUMMUS (OR HUMUS) - AUTHENTIC



Hummus (Or Humus) - Authentic image

This is the BEST hummus / humus recipe I've ever made. It tastes just like the hummus that is served at Middle Eastern restaurants and has had all my friends raving. I've tried lots of hummus recipes in my quest for the best and I believe this is the one. It was given to my by a work colleague who said she's always inundated for the recipe after people have tried it. One important note - don't substitute canned for dried chickpeas- it won't work! I did this the first time I made it and it was too salty. It's a little bit of extra effort/preparation - but using dried chickpeas guarantees the right combination of flavours. The amounts below make large serving of the dip - you can easily halve or quarter the amounts and still get a delicious result.

Provided by amanda l b

Categories     Beans

Time 8h10m

Yield 2 bowls, 6-8 serving(s)

Number Of Ingredients 10

1 cup dried garbanzo beans (garbanzos)
2 tablespoons tahini
4 garlic cloves
2 teaspoons cumin powder
1/3 cup lemon juice
3 tablespoons olive oil
1 pinch cayenne pepper, powder
1 1/2 teaspoons salt
1 tablespoon olive oil, for serving
1 pinch sweet paprika, for serving

Steps:

  • Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
  • Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
  • Simmer for 1 1/4 hours - or until the chickpeas are very tender.
  • Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
  • Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
  • Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
  • Serve drizzed with olive oil and paprika.

Nutrition Facts : Calories 238.1, Fat 13.6, SaturatedFat 1.8, Sodium 594.9, Carbohydrate 23.4, Fiber 6.4, Sugar 4, Protein 7.6

TRADITIONAL HUMMUS



Traditional Hummus image

This traditional Middle Eastern dish that makes use of chickpeas can be served as a dip with vegetables and crackers or used as a spread on sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

3 1/2 cups Cooked Dried Chickpeas, or two 15.5 oz cans chickpeas, drained and rinsed
1 clove garlic, smashed
1/4 cup lemon juice
2 tablespoons tahini paste
1 teaspoon coarse salt
1/2 cup water
1/2 cup olive oil

Steps:

  • In bowl of food processor combine chickpeas, garlic, lemon juice, tahini, and salt. Pulse to a thick paste. With motor running, slowly add water, then oil, in a slow stream. Taste and add more salt if needed.

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  • Classic Hummus With Tahini. Want to make the traditional hummus that's been popular for centuries? Here's the ultimate classic recipe for this Middle Eastern dip, which includes tahini (sesame paste).
  • Hummus Without Tahini. Traditional hummus recipes are made with tahini, but if you have an allergy to sesame, here's an alternative hummus recipe to try.
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  • White Bean Hummus Dip. White bean hummus is super easy to make, and a great way to add variety to your appetizer table at parties and cookouts. Just a handful of ingredients go into this easy hummus dip recipe you can whip up in minutes in your food processor.
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2020-04-27 Step 2: Blend with other ingredients. Taste of Home. As the chickpeas cook, pulse the lemon juice, garlic and salt in a blender until finely chopped. Let the mixture stand for 10 minutes before straining and discarding the solids, then stir in the cumin. In a small bowl, combine the tahini and olive oil.
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AUTHENTIC HUMMUS - DELICIOUSLY MEDITERRANEAN
Soak 1 1/2 cup of dried chickpeas overnight. The following day, rinse the chickpeas. Add the chickpeas to a pot and cover with water, then add 1/2 tsp baking soda. Bring to a slow boil⏤Cook for 45-50 minutes or until soft. Once soft, drain the chickpeas and follow the recipe from step 2.
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From cookingorgeous.com
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Mar 17, 2020 - The best hummus recipe isn’t really difficult to achieve. Let's discuss exactly what hummus actually is. If you aren't familiar, hummus is either a Let's discuss exactly what hummus actually is.
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AUTHENTIC RECIPE FOR HUMMUS - AMIRA'S PANTRY
2020-03-31 Place chickpeas in a pot, cover with cold water and bring to a boil. Reduce heat and simmer to cook for 60-90 minutes stirring and checking in between for doneness. In case of hummus, cook it for 90 minutes until very very tender. Do not forget to check the water level every now and then. Drain chickpeas and use in your recipe.
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Top Asked Questions

How to make traditional hummus?
An important step when making traditional hummus is to process the lemon juice and tahini as the first step. This process allows the tahini to emulsify with the lemon juice making a single sauce. Add the chickpeas, garlic and salt and process, scraping down the sides as you go.
What are the ingredients in hummus?
Basically, hummus is an unleavened preparation of chickpeas, tahini, and various other spices. You can add to the hummus mixture are ingredients such as Tahini, olive oil, and lemon juice. The hummus recipe varies from country to country but there are some standard ingredients you need to add.
What is the best hummus to mix?
We’ve also included two popular flavor options for Garlic Hummus and Roasted Red Bell Pepper Hummus. Add tahini paste, lemon juice, 2 tablespoons olive oil, garlic, cumin (if using) and salt to a food processor or blender and puree until smooth, 30 to 60 seconds.
Can you make hummus without tahini?
Traditional hummus recipes are made with tahini, but if you have an allergy to sesame, here's an alternative hummus recipe to try. This hummus without tahini recipe uses olive oil instead to add texture and smoothness.

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