Delicious Hummus Recipes

BEST HUMMUS

Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 1-1/2 cups

Number Of Ingredients 10

Best Hummus image

Steps:

Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Nutrition Facts : Calories 250 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 361mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 5g fiber), Protein 7g protein.

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon baking soda
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup tahini
2 tablespoons extra virgin olive oil
1/4 cup cold water
Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac

HUMMUS

This recipe is from The Best Recipes in the World by Mark Bittman.

Provided by Mark Bittman

Categories Food Processor Bean Citrus Garlic Herb No-Cook Passover Vegetarian Spice Chickpea Sesame snack snack week

Yield Makes 8 or more servings

Number Of Ingredients 8

Hummus image

Steps:

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Ingredients

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

BEST HUMMUS

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Provided by Reman9981

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 32

Number Of Ingredients 9

Best Hummus image

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.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

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When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
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.
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