Mark Bittmans Hummus Recipes

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MARK BITTMAN'S HUMMUS



Mark Bittman's Hummus image

I absolutely adore Mark Bittman's recipes. They are easy. They don't require any hard to find, expensive ingredients and best of all they taste good.

Provided by budgiesntiels

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups chickpeas, drained
1/2 cup tahini with some of it's oil (to taste)
1/4 cup olive oil
2 garlic cloves, peeled (to taste)
juice of one lemon, plus more as needed
salt & freshly ground black pepper, to taste
1 tablespoon ground cumin (to taste) or 1 tablespoon paprika (to taste)
chopped fresh parsley leaves, for garnish

Steps:

  • Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
  • Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
  • Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.

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

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.

Provided by Mark Bittman

Categories     easy, quick, dips and spreads, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

  • Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
  • Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 0 grams

HUMMUS



Hummus image

Provided by Mark Bittman

Categories     Garlic

Yield Makes 8 or more servings

Number Of Ingredients 8

2 cups drained well-cooked (page 431) or canned chickpeas, liquid reserved
1/2 cup tahini, optional, with some of its oil
1/4 cup extra virgin olive oil, plus oil for drizzling
2 garlic cloves, peeled, or to taste
Salt and 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:

  • 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.
  • 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 WITH SUN-DRIED TOMATOES



Hummus With Sun-Dried Tomatoes image

Provided by Mark Bittman

Categories     beans, dips and spreads, appetizer

Time 2h20m

Yield 12 or more servings

Number Of Ingredients 8

1 cup dried chickpeas (garbanzo beans)
1 cup sun-dried tomatoes (not in oil)
Salt and pepper
2 cloves garlic, more to taste
1/4 cup extra virgin olive oil
1 tablespoon pimentón, more to taste, optional
Lemon juice to taste
Pita chips or raw vegetables, for serving.

Steps:

  • If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
  • In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
  • Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)

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Top Asked Questions

Is Hummus made with tahini and garlic?
Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar. Featured in: A Few Things All Baskets Need.
What to eat on the Mark Bittman diet?
Pumpkin Spice Pancakes Eggs/Breakfast/DairyMark BittmanNovember 24, 2020 Coconut-Lentil Soup with Vegetables Pasta/Noodles/DumplingsMark BittmanNovember 13, 2020 Pasta Puttanesca Pasta/Noodles/DumplingsMark BittmanNovember 11, 2020
Who is Mark Bittman?
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies.

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