AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Provided by Simone
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g
HUMMUS-MASBACHA
Provided by Michael Solomonov
Categories appetizer
Time 21h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the hummus: Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours.
- Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb.
- Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin.
- For the tehina: Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin.
- For serving: Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately.
MA'S HUMMUS
This is similar to what you find on the streets of Israel. It is easy and quick to make. You can vary the ingredients to taste easily.
Provided by Maeven6
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain chickpeas.
- Place chickpeas, tahini, cumin, salt, lemon juice, garlic, hot sauce, and olive oil into food processor.
- Process, adding water and lemon juice as needed, the amount may vary. Keep them even in ratio. Personally I like the lemon flavor so do that stronger. The consistency should be a smooth dip or thin mash potatoes.
- When throughly mixed and at desired consistency add spinach flakes and pulse till blended.
- You can serve on a plate with a dip in the center and spiced olive oil poured over it or plain olive oil and sprinkled with paprika. Serve in a pita with olives, feta cheese, falafel, and cucumbers or just on crackers or Matzah.
Nutrition Facts : Calories 158.2, Fat 7.6, SaturatedFat 1, Sodium 520, Carbohydrate 18.9, Fiber 3.9, Sugar 0.2, Protein 4.9
HUMMUS-MASBACHA
Make and share this Hummus-Masbacha recipe from Food.com.
Provided by Chuck Hughes
Categories Beans
Time 21h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the hummus:.
- Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours.
- Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb.
- Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin.
- For the tehina:.
- Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin.
- For serving:.
- Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately.
Nutrition Facts : Calories 971.4, Fat 86.7, SaturatedFat 11.2, Sodium 865.8, Carbohydrate 40.2, Fiber 7.8, Sugar 0.6, Protein 18.2
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
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.
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