Perfectly Balanced Hummus Recipes
BEST HUMMUS
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
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
PERFECTLY BALANCED HUMMUS
Few dishes are as versatile as hummus-the creamy chickpea-and-tahini purée makes a great dip for crackers and crudité, a flavorful spread on a pita sandwich, or a plush landing pad for herbs, vegetables, and even meat. This recipe is from Brooklyn-based chef Einat Admony and is featured in her cookbook, Shuk ($27.54, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Hummus: Combine chickpeas and 1/2 teaspoon baking soda in a bowl. Add cold water to cover; soak overnight.
- Drain and rinse chickpeas; transfer to a large pot and add 3 quarts water. Add remaining 1/2 teaspoon baking soda; bring to a boil. Boil until chickpeas are tender but not mushy, 1 to 1 1/2 hours. Skim off any floating shells. Scoop out 1 cup; set aside. Continue cooking the rest until completely soft, about 20 minutes.
- Prepare an ice bath. Drain chickpeas and transfer to a bowl set in ice bath; let cool completely (or refrigerate, covered, up to overnight). Pick off any remaining skins (optional). Place chickpeas in a food processor with tahini, lemon juice, cumin, garlic, oil, and ice water; season with salt and pepper. Purée until smooth. If too thick, add remaining ice water, a bit at a time; purée until smooth. Season to taste.
- Tahini Sauce: Pour tahini into a medium bowl and add lemon juice. Mix with a fork or a whisk until color turns a shade lighter. Gradually whisk in about 1/2 cup icewater. The sauce should turn smooth, velvety, and almost white. Keep tinkering with water, lemon juice, and tahini until you get a consistency and flavor you like. Whisk in salt and garlic; taste and adjust seasonings. (Makes about 1 cup.)
- To serve hummus, gently reheat reserved cooked chickpeas in a small saucepan over medium. Spoon hummus into a shallow serving dish, leaving a crater in center. Add cooked chickpeas to crater; sprinkle with parsley, drizzle with oil, and lightly dust with paprika. Serve with tahini sauce and harissa.
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30 HEALTHY HUMMUS RECIPES TO MAKE AT HOME - DR. AXE
From draxe.com
Estimated Reading Time 5 mins
- Avocado Hummus. A cross between guacamole and traditional hummus, this green version is packed with nutrients, courtesy of the avocado, and full of flavor.
- Baba Ghanoush. This Levantine dip veers from traditional hummus because it uses eggplant as its star ingredient. After roasting eggplants, the flesh gets pureed with the more traditional ingredients, like tahini and garlic, for a super healthy treat.
- Black Bean Hummus With Lime and Cumin. In this healthy hummus recipe, chickpeas are swapped out for black beans. The addition of lime juice, green chiles and cumin gives this dip a little extra zest, making it a perfect appetizer for your next sports party.
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- Caramelized Onion Hummus. Thanks to savory caramelized onions, this easy recipe will wow. Onions are cooked slowly in heart-healthy olive oil over medium heat until they’re perfectly sweet, then added with your usual hummus ingredients.
- Cilantro Jalapeno Hummus. If you’re a fan of Trader Joe’s cilantro jalapeno hummus, you’ll love this healthy copycat version. Just seven ingredients are necessary in this spicy, tasty dip!
- Creamiest Homemade Hummus. The secret to making this hummus recipe the creamiest ever? Soaking dried chickpeas the night before. It might take a little pre-planning, but you’ll love the texture of this classic version!
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- Cumin Roasted Carrot Hummus. This mildly chunky hummus is perfect for carrot lovers. Roasting them first brings out the carrots’ naturally sweet flavor — and the color is fun, too!
- Curry-Spiced Red Lentil Hummus. Red lentils get whipped up instead of the usual chickpeas in this Indian-inspired healthy hummus recipe. The addition of curry gives it an exotic kick you’ll love.
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