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
BASIC HUMMUS
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.
Provided by TAZF18
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
- Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 5.6 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 70 mg
THE TRICK FOR AMAZING HUMMUS
I found the secret to making amazing hummus from Chef Roberto Martin in his cookbook vegan Cooking For Carnivores. Roberto states that, " The trick to making amazing hummus is water and air." In this recipe you will allow your ingredients to run in the food processor for 6-7 minutes, creating a light and fluffy final product. We love this recipe and hope you will, too.
Provided by Bev I Am
Categories Beans
Time 7m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients in a food processor; process or 6-7 minutes.
- Add salt and freshly ground pepper to taste.
Nutrition Facts : Calories 551.6, Fat 20.1, SaturatedFat 2.6, Sodium 1019.4, Carbohydrate 77.7, Fiber 15, Protein 17
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