Hummus Amongus Recipes

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HUMMUS

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7



Hummus image

Steps:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

HUMMUS AMONGUS

There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!

Provided by Gingerbee

Categories     Spreads

Time 5m

Yield 24 tablespoons, 12 serving(s)

Number Of Ingredients 6



Hummus Amongus image

Steps:

  • Drain beans; reserve water.
  • In a food processor or blender add beans and all the ingredients.
  • Process until smooth.
  • If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency.
  • Serve at room temperature with pita bread, grilled pork, lamb or chicken.

1 (15 ounce) can chickpeas
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1 garlic clove
1/4 teaspoon ground cumin
salt and pepper

HUMMUS AMONGUS

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 4



Hummus Amongus image

Steps:

  • 1. Drain liquid from garbanzo beans into a separate container.
  • 2. Pour garbanzo beans into a small food blender.
  • 3. Add Kraft Light Done Right Italian Salad Dressing.
  • 4. Add back a little bit of liquid from strained beans.
  • 5. Blend until smooth.
  • 6. Add either sesame oil or grapeseed oil to taste.
  • 7. Cover and refrigerate for 4 hours before serving.
  • 8. Serve with baked pita or tortilla chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

16 ounces garbanzo beans
0.25 cups salad dressing
1 teaspoons sesame
1 tablespoons beans

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