Super Creamy Hummus 20 Recipes

SUPER-CREAMY HUMMUS 2.0

Super-Creamy Hummus 2.0 image

Baking soda is the key to creating velvety-smooth hummus. Make it a full meal with sautéed mushrooms, pickled onions and plenty of pita. Recipe courtesy Debbie Wong.

Provided by Food.com

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 red onion, thinly sliced
2/3 cup white wine vinegar
2 teaspoons sugar
kosher salt & freshly ground black pepper
2 (15 1/2 ounce) cans chickpeas, drained and rinsed
2 teaspoons baking soda
1/4 cup tahini
1 garlic clove, finely grated
1/3 cup fresh lemon juice, plus additional to taste
3 tablespoons olive oil, plus additional for serving
3 cups about 8 ounces sliced mixed mushrooms
4 sprigs thyme
pita bread, for serving (or crudites)

Steps:

Place red onions in a medium bowl and add white wine vinegar, sugar, 2 teaspoons salt. Massage onions with your fingers until they begin to break down and vinegar turns pink. Set aside. This can be done several hours in advance, or up to a day in advance; keep covered in the refrigerator.
Heat a large nonstick skillet over medium-high heat. Add chickpeas and baking soda and heat, stirring continuously, until chickpeas are warmed through and mixture begins to sizzle on the edges, about 3 minutes. Continue to cook, stirring, for 2 more minutes.
Transfer chickpeas to a large bowl, fill with cold water, and rinse and drain 4 to 5 times, gently rubbing the chickpeas between your hands to loosen the skins. When draining, use a small skimmer to discard skins, or pour off the skins from the top of the bowl before refilling with fresh water. Repeat until the water runs clear and no skins remain.
Transfer chickpeas to a food processor. Add tahini, garlic, lemon juice, and salt to taste. Process to form a thick, chunky paste. Add 1/4 cup ice water and continue running processing for an additional 4-5 minutes. Add ice water by the tablespoon until mixture is velvety and entirely smooth. Season to taste with salt and additional lemon juice. Set aside.
Heat a large skillet over high heat. Add olive oil, swirl to coat, and add mushrooms and thyme. Season generously with salt and pepper and saute, stirring occasionally, until mushrooms are softened and deeply golden, about 8-10 minutes. Remove from heat and keep warm until ready to serve.
Spread hummus in a thick layer on a serving plate. Scatter with sauteed mushrooms and pickled red onions. Dress with a generous pour of olive oil and chopped dill. Serve with crudites and pita on the side.

Nutrition Facts : Calories 303.8, Fat 13.3, SaturatedFat 1.8, Sodium 865.6, Carbohydrate 39.1, Fiber 7.6, Sugar 2.1, Protein 9.2

EASY CREAMY HUMMUS

Easy Creamy Hummus image

This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like.

Provided by Coffee4MySoul

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

¼ cup tahini
¼ cup lemon juice
½ teaspoon ground cumin
½ teaspoon ground fennel seed
salt and ground black pepper to taste
1 dash hot sauce (such as Cholula®)
¼ cup olive oil
½ teaspoon garlic powder
2 ½ cups water
¾ cup chickpea flour

Steps:

Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 3.8 g, Fat 5.7 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 17 mg, Sugar 0.6 g

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