Hummus Recipes Chickpeas

facebook share image   twitter share image   pinterest share image   E-Mail share image

HUMMUS



Hummus image

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Provided by Nagi

Categories     Dip

Time 5m

Number Of Ingredients 8

400g / 14 oz canned chickpeas (1 can) (, drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1))
1/4 cup liquid from the canned chickpeas
1 medium garlic clove (, minced)
1/4 cup fresh lemon juice
1/2 cup tahini, hulled ((sesame paste), mixed well before using (Note 2))
1/3 cup extra virgin olive oil
Salt and pepper
Pinch of paprika, more olive oil and reserved chickpeas

Steps:

  • Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
  • Reserve for garnish: Reserve 10 or so chickpeas for garnish.
  • Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
  • Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
  • Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
  • Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
  • Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Nutrition Facts : ServingSize 74 g, Calories 186 kcal

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

BEST HUMMUS



Best Hummus image

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Provided by Cookie and Kate

Categories     Dip

Time 40m

Number Of Ingredients 10

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you're using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps:

  • Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  • Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg

HUMMUS FROM DRIED CHICKPEAS



Hummus from Dried Chickpeas image

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

1 lb dried garbanzo beans, soaked overnight
1 cup tahini
3/4 cup lemon juice
1/2 cup olive oil
6 -8 garlic cloves, peeled
1 -2 tablespoon salt, to taste
1 teaspoon ground cumin (optional)

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.

BEST HUMMUS



Best Hummus image

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Provided by Reman9981

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 32

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

Steps:

  • Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg

EASY CANNED CHICKPEA HUMMUS



Easy Canned Chickpea Hummus image

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

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

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.

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.

EASY HOMEMADE HUMMUS



Easy Homemade Hummus image

It's so easy to make your own hummus! Homemade hummus only takes 5 minutes and tastes better than store-bought. All you need are chickpeas, tahini, olive oil, garlic, lemon juice, and a food processor.

Provided by Elise Bauer

Categories     Appetizer     Side Dish     Snack     Dip     Freezer-friendly     Make-ahead     Quick and Easy     Chickpea     Dip     Garbanzo Bean     Hummus     Tahini

Time 5m

Number Of Ingredients 8

1/2 cup of tahini (roasted, not raw)
1/4 cup extra virgin olive oil (plus more for garnishing)
2 garlic cloves, mashed and roughly chopped
2 (15 ounce) cans of chickpeas (garbanzo beans), drained
1/4 cup lemon juice, freshly squeezed
1/2 cup water
1/2 teaspoon of salt
Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley

Steps:

  • Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes-a little paprika, toasted pine nuts, or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

Nutrition Facts : Calories 179 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 294 mg, Sugar 2 g, Fat 11 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g

NO-TAHINI HUMMUS



No-Tahini Hummus image

Check out a smooth and creamy hummus made without tahini, ideal for those who either dislike or have an allergy to sesame seeds.

Provided by Saad Fayed

Categories     Appetizer     Snack

Time 10m

Yield 4

Number Of Ingredients 6

1 can garbanzo beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
Salt to taste
Pepper to taste

Steps:

  • Gather the ingredients.
  • In a food processor , blend all ingredients together until smooth and creamy.
  • Serve immediately with your favorite accompaniments.

Nutrition Facts : Calories 191 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

SIMPLE HOUMOUS



Simple houmous image

Chickpeas - the star ingredient in houmous - are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.

Provided by Jamie Oliver

Categories     Healthy lunchbox     Jamie's Food Revolution     Snacks     Healthy snack ideas     Healthy vegetarian recipes     One-pan recipes     Prep & go recipes

Time 10m

Yield 10

Number Of Ingredients 5

1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Steps:

  • Drain and tip the chickpeas into a food processor.
  • Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
  • Season with a pinch of sea salt, then pop the lid on and blitz.
  • Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
  • Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
  • Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

Nutrition Facts : Calories 64 calories, Fat 3 g fat, SaturatedFat 0.5 g saturated fat, Protein 3 g protein, Carbohydrate 6.3 g carbohydrate, Sugar 0.2 g sugar, Sodium 0 g salt, Fiber 1.9 g fibre

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

HOMEMADE HUMMUS RECIPE (WITH CANNED CHICKPEAS)



Homemade Hummus Recipe (with Canned Chickpeas) image

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

Categories     Appetizer     Snack

Time 3m

Number Of Ingredients 5

1 (15-ounce) can of chickpeas, or garbanzo beans
2 garlic cloves
3 tablespoons fresh lemon juice
2 tablespoons tahini
Salt and pepper

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

SUPER EASY HUMMUS



Super Easy Hummus image

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

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
2 drops sesame oil, or to taste

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

More about "hummus recipes chickpeas"

THE BEST HUMMUS RECIPE - DOWNSHIFTOLOGY
the-best-hummus-recipe-downshiftology image
2019-01-25 This is the BEST Hummus recipe that’s not only fast and easy, it’s also super creamy and delicious. Made from a handful of fresh ingredients, …
From downshiftology.com
Ratings 163
Calories 166 per serving
Category Appetizer, Snack
  • Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
  • Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.


EASY HUMMUS RECIPE - THE ENDLESS MEAL®
easy-hummus-recipe-the-endless-meal image
2019-09-10 Drain and set aside to cool. 2 15-ounce cans of chickpeas. Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. …
From theendlessmeal.com
4/5 (1)
Calories 116 per serving
Category Appetizer
  • Pour the chickpeas and the liquid in the cans into a small pot and bring it to a boil. Continue to boil for 15 mintues, adding water if the pot looks too dry. Drain and set aside to cool.
  • Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. Blend on high until smooth.
  • Slowly drizzle in about a 1/2 cup of water. You may not need all of it. Once the hummus is super creamy, it’s ready to eat.


CLASSIC CHICKPEA HUMMUS RECIPE - BON APPéTIT
classic-chickpea-hummus-recipe-bon-apptit image
2017-03-29 Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good …
From bonappetit.com
4.6/5 (61)
Servings 2
  • Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  • Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  • Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  • Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.


IRRESISTIBLE ROASTED RED PEPPER HUMMUS - INSPIRED TASTE
irresistible-roasted-red-pepper-hummus-inspired-taste image
2021-11-01 Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the …
From inspiredtaste.net
Reviews 99
Category Side Dish, Appetizer
Author Pauline Moss
Calories 195 per serving


EASY HUMMUS (BETTER THAN STORE-BOUGHT) - INSPIRED TASTE
easy-hummus-better-than-store-bought-inspired-taste image
2021-03-10 Directions. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl …
From inspiredtaste.net
Category Appetizer
Calories 190 per serving


QUICK HUMMUS RECIPE - BBC FOOD
quick-hummus-recipe-bbc-food image
2019-04-16 Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and …
From bbc.co.uk
Category Starters & Nibbles


HUMMUS RECIPE | HEALTHY SNACK IDEAS - HEART FOUNDATION
hummus-recipe-healthy-snack-ideas-heart-foundation image
2021-09-10 5 minute hummus. Looking for a healthy snack idea? why not try this easy tasty 5 minute recipe using chickpeas. SERVES 10. TIME TO MAKE 5 - …
From heartfoundation.org.nz
Servings 10
Total Time 15 mins
Category Entrée


HOW TO MAKE HUMMUS FROM SCRATCH - KITCHN
how-to-make-hummus-from-scratch-kitchn image
2020-01-29 The hummus we’re making here uses canned chickpeas, which are readily available, easily stored for spur-of-the-moment hummus cravings, and also surprisingly good. This said, hummus made from chickpeas that you cook …
From thekitchn.com


SUPER SMOOTH HUMMUS RECIPE FROM SCRATCH - ALTON BROWN
Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook until tender, on high heat for 4 hours or on low heat for 8 to 9 hours. Drain and set aside. Hummus. …
From altonbrown.com
4.4/5 (14)
Category Appetizers
Servings 8-10
Estimated Reading Time 2 mins
  • Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook until tender, on high heat for 4 hours or on low heat for 8 to 9 hours. Drain and set aside.
  • Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.


THE 15 BEST HUMMUS RECIPES - THE SPRUCE EATS

From thespruceeats.com
Author Cathy Jacobs
Published 2018-05-11
  • 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.
  • Roasted Red Pepper Hummus. The sweetness and smokiness of roasted red peppers make a fantastic way to kick up the flavor of the traditional hummus recipe a notch.
  • Black Bean Hummus. Southwestern cuisine meets a favorite Middle Eastern recipe in this protein- and antioxidant-rich hummus recipe that uses black beans instead of the traditional chickpeas.
  • 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.
  • Kalamata Olive Hummus. The savory, salty taste of Kalamata olives adds something special to this simple hummus recipe. Serve this tasty dip at buffet parties, alongside a tray of pita bread triangles, pita chips, crackers, or raw vegetables.
  • Peanut Butter Hummus. Peanut butter hummus is a fun and unexpected appetizer that kids and adults alike will love. Packed with yummy flavor and high in protein, peanut butter hummus is great for vegetarians and peanut butter lovers.
  • Cilantro and Lemon Hummus. Do you love the herbaceous green flavor of cilantro? If you do, you're sure to flip your lid over this sweet, earthy, lemony hummus recipe with a delightful cilantro twist.
  • Carrot Hummus. Roasted carrots and garlic are combined with the usual hummus ingredients for a vibrant, creamy carrot hummus dip. Roasting the veggies adds a light sweetness and lots of nutrition.
  • Pumpkin Hummus. Pumpkin adds pretty color and nice creaminess, making it a delicious fall appetizer. Fresh sage is a nice addition to this pumpkin hummus.


HOW TO MAKE HUMMUS: HOMEMADE CHICKPEA HUMMUS RECIPE

From healthywaymag.com
Estimated Reading Time 5 mins
  • Soak the chickpeas in water. Before starting our hummus recipe put the chickpeas in a bowl full of water. This step is necessary to soften and hydrate the legumes that need to be cooked afterwards.
  • Cook the chickpeas. Once the chickpeas have been in the water for 8 to 10 hours, drain them and place them dry in a pan to cook them. In this pan, put a spoonful of bicarbonate and cook them for 3 minutes at high fire.
  • Remove skins. After the 3 minutes have gone by, put a liter and a half of water in the pan with the chickpeas and wait until it boils. While the chickpeas are cooking, with a spoon or skimmer, remove the skins that you will see at the surface of the pan, so that the chickpeas are clean and peeled.
  • Crush the chickpeas. Once the chickpeas are clean, wet and soft, put them in a tube or container to crush them. This can be done with the mixer, the blender, or a cooking robot.
  • Add the water. After crushing the mixture for approximately 5 minutes, add 100 milliliters of freezing cold water. This step aims to make the sauce creamy and the ingredients well incorporated.
  • Serve. You can serve your homemade hummus with any leaf as decoration, for instance, mint, parsley or coriander. Finally, add a little olive oil over the hummus to enhance the flavors and get a look just like the traditional hummus.


CHICKPEA HUMMUS - LOVE AND GOOD STUFF
2020-07-31 Have you ever made chickpea hummus at home and found that it was a bit grainy and just not as smooth as store bought or restaurant hummus? I sure have. This recipe has a …
From loveandgoodstuff.com
5/5 (1)
Category Condiment
Cuisine Middle Eastern
Calories 92 per serving
  • Add the drained chickpeas to a pot and cover with water by a couple of inches. Bring the pot to a boil, then reduce to a simmer.
  • Cook the chickpeas for about 10 minutes. As they cook, remove loosened skins from the water with tongs or similar instrument.
  • Gently rub handfuls of chickpeas back and forth between your palms to loosen the skins. Continue grabbing and rubbing handfuls until most of the skins have loosened.


15 HUMMUS RECIPES MADE WITHOUT CHICKPEAS - I HEART VEGETABLES

From iheartvegetables.com
Reviews 10
Published 2020-04-22
Estimated Reading Time 3 mins


HOW TO MAKE HUMMUS AT HOME THE EASY WAY - TASTE OF HOME
2020-04-27 Homemade Hummus Variations. While the recipe above makes the best classic hummus, there are other ways to spice up your hummus and highlight different flavors. Some hummus recipes swap the chickpeas for a different base ingredient, such as edamame or cannellini beans, or add another supporting ingredient, like pumpkin.
From tasteofhome.com
Estimated Reading Time 7 mins


CLASSIC HUMMUS RECIPE WITH CANNED CHICKPEAS | THE ...
2020-04-23 Place the chickpeas, tahini, garlic, lemon juice, cumin, salt, pepper, and water in a blender or food processor. Blend until smooth. With the motor running, slowly pour in olive oil until mixture is light and creamy. Taste and season with more salt as necessary. Transfer hummus to a bowl for serving, then drizzle with olive oil.
From freshdirect.com
Estimated Reading Time 1 min


Related Search