Worlds Best Chipotlegarlic Hummus Recipes

BEST HUMMUS

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.

CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL

Steps:

• Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
• Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
• Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
• When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
• Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
• Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
• Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
• Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

CLASSIC HUMMUS

Steps:

• Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
• To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
• Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

HUMMUS

Steps:

• Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
• In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
• Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
• Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

BEST HUMMUS

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

CHIPOTLE HUMMUS

Steps:

• Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated.
• Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites.

SMOKY CHIPOTLE HUMMUS

Steps:

• Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

SUPREMELY SPICY HUMMUS

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

1-STEP CHIPOTLE HUMMUS

Steps:

• Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

1-STEP CHIPOTLE HUMMUS

Steps:

• Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

EASY CHIPOTLE HUMMUS

Steps:

• Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
• Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.