Restaurant Style Hummus Recipes
EZ RESTAURANT-STYLE HUMMUS
This hummus recipe was perfected after a weekend of experimentation. Everyone that has tried it has loved it! Several people have said it's the best they've tasted. It tastes best if the beans and lemon juice sit first, but if you're in a hurry everything can be blended together without waiting. To serve, create wells in the hummus and drizzle with olive oil and ground paprika. If desired, garnish with diced cucumbers, tomatoes, and Greek olives for a festive salad/dip with pita bread.
Provided by Studia Humanitas
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
- Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.
Nutrition Facts : Calories 54 calories, Carbohydrate 7.2 g, Fat 2.2 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 91.7 mg, Sugar 0.1 g
COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS
Steps:
- 1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS
This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated.
Provided by AmyZoe
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice and water in a small bowl or measuring cup.
- Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
- Set aside 2 tablespoons chickpeas for garnish.
- Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
- With machine running, add lemon juice-water mixture in steady stream through feed tube.
- Scrape down bowl and continue to process for 1 minute.
- With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
- Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
- Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil and serve.
Nutrition Facts : Calories 155.1, Fat 9.4, SaturatedFat 1.3, Sodium 302.6, Carbohydrate 14.7, Fiber 3.3, Sugar 0.1, Protein 4.5
RESTAURANT STYLE HUMMUS
I've tried various recipes for Hummus through the years. This is the first one that is the perfect texture with a balance of flavors. Use in sandwiches, as a veggie dip or serve with warm pitas.
Provided by rnmommy02
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice and water in small bowl. Whisk together tahini and olive oil in second small bowl or measuring cup. In blender, add chickpeas until almost completely ground. Add garlic, salt, cumin and cayenne, scrapping down every 15 seconds. With plender running, add lemonwater mixture in a even stream through the top of the blender. Scrape down and blend for 1 minute. Drizzle into the running blender the tahini and oil mixture. Continue to process until smooth. Transfer hummus to serving bowl, sprinkle with cilantro, cover and let stand at least 30 minutes to let the flavors meld. If it thickens, stir in some water.
Nutrition Facts : Calories 310.6, Fat 18.8, SaturatedFat 2.6, Sodium 605.2, Carbohydrate 29.5, Fiber 6.6, Sugar 0.3, Protein 9.1
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