Smooth And Creamy Homemade Hummus Recipes
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
SMOOTH AND CREAMY HOMEMADE HUMMUS
Adapted from Israeli Soul. This is a half recipe from the one in the book with a few small changes. Notes: As noted in the post above, if you have a Vitamix, now is the time to break it out - it makes for an especially creamy hummus. If you don't, a food processor works very well, too. I like my hummus not too garlicky, a little lemony, and only very slightly cumin-y. I actually now omit the cumin, and I like it that way, but you do you: season the hummus as you wish. I have made this with a variety of tahini, and it always works out. I have made this with both cooked-from-scratch (often this recipe or this one) and canned chickpeas. I'd like to think I could discern the difference in a blind taste test, but I'm not sure I could. Don't be afraid to use the can.
Provided by Alexandra Stafford
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Place the garlic, lemon juice, tahini, salt (start with 1 teaspoon salt if you are sensitive), and cumin, if using, in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute.
- Stream in the ice water with the motor running. Process the mixture, stopping to scrape the sides of the container once, until it is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process, scraping the sides again as needed, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
- Taste. Adjust with sea salt to taste. Add more lemon if you wish. Note: If the texture of the hummus is loose, this is OK because it will continue to thicken as it cools and sets in the fridge. The hummus will keep in the fridge for at least one week.
- Heat the 3 tablespoons of olive oil with the chickpeas in a small skillet over medium heat. When the chickpeas begin sizzling and taking on some color, remove them from the skillet with a slotted spoon, transfer to a bowl, toss with the spices, and sea salt to taste.
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g
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- BOIL: Add the drained chickpeas to a saucepan and cover with 3 cups of water. Add the baking soda and bring the chickpeas to a boil over high heat. Once boiling, lower the heat to medium-low and allow the chickpeas to simmer for 10-12 minutes until you see the chickpea peels floating to the top. If fine if the chickpeas get super soft, we're processing them anyway!
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