HAPPY HUMMUS
I like creamy hummus, no chalky hummus for this girl! This is a slightly modified recipe from my favorite vegetarian book 1,000 Vegetarian Recipes. For enhanced flavor, use homemade tahini (see recipe #126641). The hummus must be prepared several hours in advance for best flavor. Do not substitute dried parsley for fresh.
Provided by COOKGIRl
Categories Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients except for reserved bean liquid into a food processor or blender. While appliance is running begin gradually pouring some of the bean liquid down the feeding tube. (Do not use water to thin the hummus.) Process until smooth and creamy. If the appliance is laboring you need to add more liquid.
- Scrape down sides of appliance. Taste test hummus and add more salt, lemon, etc if necessary. Hummus should be not too garlicky, not too lemony, not too pasty from the sesame seeds- a happy medium.
- Transfer prepared hummus to a serving bowl and garnish with a drizzle of olive oil around the inner edges of the bowl and a sprinkle of sumac. Lastly, garnish with a sprig of fresh parsley.
- Serve with chips, cut up vegetables, baked pita triangles, etc.
Nutrition Facts : Calories 177.9, Fat 11.1, SaturatedFat 1.5, Sodium 283.5, Carbohydrate 16.4, Fiber 3.5, Sugar 0.2, Protein 4.5
THE BEST HUMMUS
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
HAPPY HUMUS
After years of perfecting this recipe, I think this one is a winner! It is always a great idea to whip up a batch at the beginning of the week to have on hand for sandwich spreads, or when you need a low-calorie snack! Hummus makes me happy.
Provided by Cheese Please
Categories Beans
Time 7m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor and process for 2-3 minutes. Place in a small container and refrigerate for 3-4 hours. Top with sprinkled paprika and serve with your favorite veggies (mine are cucumbers!) or pita chips.
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