No Fuss Hummus Recipes

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NO-FUSS HUMMUS



No-Fuss Hummus image

With fresh veggies, this is still a healthy and delicious alternative to potato chips.

Provided by ChefBillT

Categories     Hummus

Time 20m

Yield 8

Number Of Ingredients 9

2 (15.5 ounce) cans chickpeas, undrained
1 teaspoon grated garlic
1 ½ tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup extra-virgin olive oil
2 tablespoons water, or as needed
Veggies (such as carrot and celery sticks, bell pepper strips, and broccoli florets)

Steps:

  • Pour chickpeas (with liquid) into a saucepan. Cook over medium heat, stirring, until warmed through, 3 to 4 minutes. Drain.
  • Pulse chickpeas, garlic, lemon juice, cumin (if using), salt, and pepper in a food processor until chickpeas are mashed. With machine running, add oil gradually through food chute, and puree until smooth. Add water as needed for desired consistency. Serve with veggies.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.3 g, Fat 15.3 g, Fiber 4.9 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 402.2 mg, Sugar 0.1 g

BIG-BATCH MAKE-AHEAD-AND-FREEZE HUMMUS



Big-Batch Make-Ahead-and-Freeze Hummus image

Meal-prep hummus? Why not?! This recipe makes a huge batch of classic hummus that you can keep in the freezer until you're ready to enjoy. So easy!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 7

5 cups cooked chickpeas (or 3 15-ounce cans chickpeas, drained [but reserve the liquid])
1 cup tahini
1/3 cup freshly squeezed lemon juice (from 2-3 juicy large lemons)
5 medium cloves garlic
1 1/2 teaspoons kosher salt (plus more to taste if desired)
1 teaspoon ground cumin (optional)
1/3 cup - 1 cup water or chickpea brine

Steps:

  • To the bowl of a large food processor fitted with the "S" blade, add the chickpeas, tahini, lemon juice, garlic, 1 1/2 teaspoons salt, cumin if using, and 1/3 cup water or chickpea brine. Puree until smooth. If the hummus is too thick, gradually add more water or chickpea brine until the hummus has reached the desired consistency (I like a nice spreadable yet peak-and-valley consistency like buttercream). Taste and add more salt if desired.
  • To freeze, divide between freezer-safe containers. Top with air-tight lids and add labels (key if you're forgetful like me).
  • To thaw, transfer from freezer to refrigerator. The hummus should be thawed in about 24 hours. If the thawed hummus seems too grainy, puree in a high-speed blender with a tablespoon or two of water until smooth.
  • Keeps well in the freezer for up to 3 months.

NO-FUSS HUMMUS



No-Fuss Hummus image

With fresh veggies, this is still a healthy and delicious alternative to potato chips.

Provided by ChefBillT

Categories     Hummus

Time 20m

Yield 8

Number Of Ingredients 9

2 (15.5 ounce) cans chickpeas, undrained
1 teaspoon grated garlic
1 ½ tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup extra-virgin olive oil
2 tablespoons water, or as needed
Veggies (such as carrot and celery sticks, bell pepper strips, and broccoli florets)

Steps:

  • Pour chickpeas (with liquid) into a saucepan. Cook over medium heat, stirring, until warmed through, 3 to 4 minutes. Drain.
  • Pulse chickpeas, garlic, lemon juice, cumin (if using), salt, and pepper in a food processor until chickpeas are mashed. With machine running, add oil gradually through food chute, and puree until smooth. Add water as needed for desired consistency. Serve with veggies.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.3 g, Fat 15.3 g, Fiber 4.9 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 402.2 mg, Sugar 0.1 g

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