Tried And True Hummus Recipes

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

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.

TRIED AND TRUE HUMMUS

Steps:

• Heat chick peas and bring to a boil.
• Reserve 1/2 cup juice.
• Add all ingredients including juice in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended.
• Pour into serving dish and sprinkle with cumin and paprika.
• top with 2 tablespoons olive oil or to taste.
• Garnish with sliced tomatoes and kalamata olives(opt).
• Serve with toasted pita bread.
• Even better the next day!

EASY PISTACHIO HUMMUS RECIPE

Steps:

• Preheat oven to 400ºF. Arrange the squash wedges on a baking sheet and toss with the neutral oil. Transfer to the oven for 15 minutes.
• Meanwhile, in a bowl whisk together the maple syrup, paprika, and cayenne powder. After the fries have baked, pour the maple syrup mixture all over and return to the oven for 5-7 minutes until the fries begin to char. Turn off the oven.
• Transfer the ½ cup raw pistachios to a food processor and pulse until finely chopped. Add the lemon juice and chickpeas and continue pulsing until smooth. Add the extra virgin olive oil and ¼ cup water. Continue pulsing. If needed, add a bit more water until desired consistency is reached. Taste and season with salt and pepper.
• Spoon the hummus into a shallow bowl and use your spoon to create some ridges and vallies in the dip. Drizzle with extra virgin olive oil, chopped pistachios, and a sprinkle of sumac. Serve with the baked squash fries. Enjoy!

EZ RESTAURANT-STYLE HUMMUS

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.

CRISPY ROSEMARY HUMMUS

Steps:

• Place the oil in a small skillet over high heat.
• Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
• Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
• Puree to desired consistency.
• Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
• Makes 2 ½ cups.