EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
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
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
CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL
The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.
Provided by Food Network Kitchen
Categories appetizer
Time 9h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
- Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
- Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
- When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
- Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
- Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
- Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.
MEDITERRANEAN HUMMUS APPETIZER
Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.
Provided by gailanng
Categories Southwest Asia (middle East)
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
- Refrigerate for about 1 - 3 hours for flavors to blend.
- Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
- Serve with warmed pita triangles.
HUMMUS TRIO
Three is not a crowd in this flavorful assortment of hummus. Using the same base for all three makes this an easy way to create variety--just stir in different toppings right before serving. Whether your guests enjoy this Middle Eastern dip spicy, earthy or traditional, there will be something for everyone.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.
- In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
- To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
- To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
- Serve all 3 hummus bowls with pita chips for dipping.
Nutrition Facts : Calories 159, Fat 12 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Sugar 2 grams, Protein 5 grams
MEDITERRANEAN VEGETABLE PLATTER
A selection of salad and vegetables on a large platter looks attractive on any buffet table and can be prepared in advance of guests arriving. Time can be saved by using store-bought dips.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.
MEDITERRANEAN PINWHEEL APPETIZERS
Discover Mediterranean Pinwheel Appetizers. Tortilla-wrapped hummus and feta are sliced into individual, party-perfect Mediterranean Pinwheel Appetizers.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 12 servings, 2 pinwheels each
Number Of Ingredients 5
Steps:
- Spread tortillas with hummus; top with remaining ingredients.
- Roll up tightly. Wrap individually with plastic wrap.
- Refrigerate 15 min.
- Cut each roll-up into 6 slices to serve.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MEDITERRANEAN KALAMATA HUMMUS
This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
- Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
- Enjoy!
Nutrition Facts : Calories 357.7, Fat 24.8, SaturatedFat 3.4, Sodium 596.9, Carbohydrate 29.4, Fiber 7, Sugar 1.3, Protein 8
MEDITERRANEAN HUMMUS NACHOS
My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! We love this combination with ground lamb, too. I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! -Gina Fensler, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook lamb or beef over medium heat until no longer pink, breaking into crumbles, 4-6 minutes; drain. Stir in pine nuts, salt and pepper; cool slightly. Stir in 2 tablespoons yogurt., Arrange pita chips on a serving platter. Layer with lamb mixture, tabbouleh, hummus, tomato, olives, parsley, mint, remaining yogurt and, if desired, onion. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 624mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 13g protein.
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