Turbo Hummus By Alton Brown Recipes

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TURBO HUMMUS BY ALTON BROWN



Turbo Hummus by Alton Brown image

Wanted to find a quick, easy, hummus recipe that didn't call for tahini (which I never have on hand)...

Provided by The Amaze-Ing Me

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 garlic cloves
1 (15 1/2 ounce) can garbanzo beans, drained, with liquid reserved
2 -3 tablespoons smooth peanut butter
handful fresh parsley
1 lemon, zested and juiced
1 pinch black pepper
1 pinch kosher salt
1/3 cup of extra virgin olive oil

Steps:

  • Place the garlic in a food processor and finely chop.
  • Add beans and 1/2 of the reserved liquid. Process finely or to desired consistency.
  • Add parsley, lemon juice and zest, black pepper, and salt.
  • Process until it forms a paste.
  • Drizzle with olive oil and process until consistency of a mayonnaise.

TURBO HUMMUS



Turbo Hummus image

Provided by Alton Brown

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Steps:

  • Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

HUMMUS FOR REAL



Hummus For Real image

For an easy dip, try Alton Brown's Hummus for Real recipe from Good Eats on Food Network. Slow-cooked chickpeas add extra smoothness.

Provided by Alton Brown

Time 15m

Yield 2 1/2 cups hummus (ten 1/4-cup servings)

Number Of Ingredients 11

1 pound Slow Cooker Chickpeas, cooled, recipe follows
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Powdered sumac, optional
7 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Steps:

  • Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
  • To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
  • Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

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