3 EASY, DELICIOUS HOMEMADE HUMMUS RECIPES
Discover how to make your own hummus dip with these three delicious, 10 minute recipes! Commercial hummus dip is available almost everywhere, however as we all know, nothing compares to homemade. That's why I've put together a collection of my top three, super easy hummus recipes for you to prepare this delicious dip to perfection!
Provided by Eli K. Giannopoulos
Categories Dip
Time 10m
Number Of Ingredients 20
Steps:
- When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
- For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
- Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
- Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
- Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!
- To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
- Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don't forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
- Continue preparing the hummus according to the basic recipe instructions.
- The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!
- To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
- Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
- Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don't use all the water.
- Check the seasonings and adjust as you like.
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g
YUMMY HUMMUS
One of our favorite recipes. A friend gave me a hummus recipe a few years ago, but my husband has altered it so many times that this is the recent final product. Tastes so good with great flavor! Our favorite way to eat this hummus is on bread with sliced avocados and tomatoes on top. Also tastes great in a pita sandwich with avocados, tomatoes, lettuce, sprouts, cucumber, etc. You can use it as a salad dressing by doubling the water. I'm not crazy about it as a salad dressing, but others I know have enjoyed it.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend all ingredients on high until creamy.
- Garnish with sliced tomato and a piece of lettuce or parsley.
- *For a dressing, double the water.
Nutrition Facts : Calories 157.9, Fat 8, SaturatedFat 1.1, Sodium 499.6, Carbohydrate 18, Fiber 4.2, Sugar 0.7, Protein 5.7
YUMMY HUMMUS WITH VARIATIONS
From Elizabeth Baird's blog, an easy hummus with variations. Apparently, putting the garlic in the food processor can make it bitter, so stir in finely chopped or crushed garlic after processing. Variations are noted at recipe bottom.
Provided by Katzen
Categories Beans
Time 15m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.)
- 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil.
- Hummus Variations:.
- -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus.
- -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients.
- -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus.
- -Other Beans Hummus: Substitute white kidney beans for the chickpeas.
Nutrition Facts : Calories 245.8, Fat 12.9, SaturatedFat 1.8, Sodium 671.3, Carbohydrate 26.9, Fiber 5.9, Sugar 0.4, Protein 8.1
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