Smooth And Creamy Homemade Hummus Recipes

HUMMUS TEHINA

Steps:

• Soak the chickpeas in at least three times their volume water for at least 4 hours, preferably overnight. Change the water, add the bicarbonate of soda and bring to the boil. Lower the heat and leave to simmer until soft, anything from 25 minutes to an hour or more - this can vary quite significantly from batch to batch. The chickpeas are done when you can easily mash them by gently squeezing them between your fingers. Drain and reserve the cooking water. Set aside a few of the prettiest-looking chickpeas to garnish.
• While still warm, add the chickpeas, tahini, lemon juice, garlic 100 ml of the cooking water, cumin (if using) and salt to a food processor and mix until completely smooth and fairly fluffy, at least 3-4 minutes. (When it looks done, leave it to run for another minute or two.) Taste and adjust seasoning or flavours to your preference. At this stage, the hummus will be fairly runny, but don't worry - it will set once it cools down. Transfer to a bowl and cover with plastic wrap directly on top of the hummus. There should be no air between the hummus and the plastic wrap. Leave to cool. If you're short on time, put it in the refrigerator to speed up the process.
• Serve on one or more plates small plates. Use the back of a spoon to create the characteristic dimples in the bowl. Garnish with the reserved chickpeas and a good drizzle of extra virgin olive oil as well as some spices and chopped flat-leaf parsley, if you like.

CREAMY HOMEMADE HUMMUS

Steps:

• In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
• Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
• Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy.
• Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.

SMOOTH AND CREAMY HOMEMADE HUMMUS

Steps:

• Drain the soaked chickpeas and rinse well with cold water then transfer them to a pot and cover with two inches of water. Add the baking soda to the pot and bring to a simmer then cover with a lid. Simmer for one hour or until the chickpeas are very tender and soft then drain through a colander.
• Add the cooked chickpeas to a food processor or high-speed blender along with the garlic, tahini, cumin lemon juice, a generous pinch of salt, and 1/2c of water. Blend until creamy and smooth, scraping down sides as needed. If the hummus is too thick add more water, 1/4c at a time until it's smooth and creamy. Top with a drizzle of olive oil, and smoked paprika, serve with vegetables or pita bread for dipping.

CREAMY HUMMUS

Steps:

• Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
• Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
• Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.

HOW TO MAKE THE BEST SMOOTH & CREAMY HUMMUS

Steps:

• Soften the chickpeas ~ place the chickpeas (with their juice) and 1/4 cup water in a small saucepan. Simmer for 15 to 20 minutes. Let the simmered chickpeas stand until cool enough to handle. Remove and discard any loose skins. Then gently pinch each chickpea to slip off the skin. Or, place the chickpeas in a wire mesh strainer and rub gently against the strainer sides to remove skins.
• Place tahini, garlic, lemon juice, and kosher salt in the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl, and process for 30 to 45 seconds more. With the food processor running, stream in 2 tablespoons extra-virgin olive oil. Process for about 1 minute to incorporate fully.
• Drain chickpeas, reserving the liquid. Add half of the chickpeas and 1/4 cup reserved liquid to the food processor. Process for 1 to 2 minutes, scraping down the sides of the bowl once. Add remaining chickpeas and process for an additional 1 to 2 minutes, or until smooth.
• Add an additional 2 to 3 tablespoons reserved chickpea liquid or water, a little at a time, until the desired consistency is achieved. Process for 20 to 30 seconds after each addition.
• Place hummus in a serving bowl. Drizzle the top with a bit of olive oil and sprinkle with paprika to garnish. Serve with pita bread, pita chips, crackers, or assorted vegetables for dipping.
• Store the hummus in an airtight container in the refrigerator for up to one week.

HUMMUS... SMOOTH & CREAMY

Steps:

• Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
• Place only the beans and garlic in food processor.
• Run the processor to grind up the beans.
• Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
• You will need to let it blend in the food processor for about 10 minutes to get creamy.
• Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
• Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
• Add lemon juice to the garlic/jalapeño condiment and stir well.
• Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
• Place in the refrigerator for about an hour or so.
• Decorate with paprika.
• Drizzle with olive oil.
• Serve with pita wedges.
• Hummus will last for 2 days in the fridge.
• Enjoy!