Hummus In A Hurry Recipes

Steps:

• Process ingredients in food processor until smooth.

Steps:

• Mince garlic in blender or food processor.
• Add drained chickpeas, salt, cumin, and cayenne and blend until minced.
• Scrape sides of blender/food processor with a rubber spatula.
• Add lemon juice, olive oil, and 2 tbs. of reserved chickpea liquid, processing until thick and smooth.
• Taste and adjust seasonings as desired.

Steps:

• Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
• To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

Steps:

• Place the drained chickpeas, garlic and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process for another 20 seconds or until smooth.
• To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or cumin if desired.

Steps:

• Prepare the Hummus: Boil the chickpeas till cooked, then blend with a little cooking water keeping it a little rough. (You can make extra amounts and freeze for later use at this point, you will be able to defrost and prepare later on.).
• In a dish put the chickpeas, add Tahini and stir gently while slowly adding the lemon juice (water eventually if needed). Add salt. You should have the consistency of yogurt. Make sure it is not too consistent because it will become hard if put in the fridge.
• You can also add finely crushed garlic to the Hummus. Add a little olive oil before serving if you like.
• In a skillet saute the onion in the olive oil till translucent. Add the meat, add salt and pepper cook till brown. Add the pine nuts.
• Serve hot with Hummus on the side and Lebanese bread (pita bread) toasted or not.