Asian Hummous Recipes

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.

Steps:

• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tbsp water at a time.

Steps:

• In a blender add all the hummous ingredients.
• Process ingredients and if appliance is laboring, add a little bit more of bean liquid, 1 tablespoon at a time.
• Process until smooth, scraping down sides of blender as necessary. Season to taste and adjust seasoning if necessary.
• Transfer mixture to serving bowl and garnish with sliced scallions and whole star anise.
• Best prepared 1 to 2 hours in advance. Cover well (and if not eating soon, refrigerate), however serve at room temperature.