Smooth Creamy Hummus Recipes

Steps:

• Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
• Place only the beans and garlic in food processor.
• Run the processor to grind up the beans.
• Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
• You will need to let it blend in the food processor for about 10 minutes to get creamy.
• Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
• Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
• Add lemon juice to the garlic/jalapeño condiment and stir well.
• Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
• Place in the refrigerator for about an hour or so.
• Decorate with paprika.
• Drizzle with olive oil.
• Serve with pita wedges.
• Hummus will last for 2 days in the fridge.
• Enjoy!

Steps:

• Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
• Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
• Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.

Steps:

• In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
• Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
• Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy.
• Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.

Steps:

• Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
• Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
• Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Steps:

• Rinse the garbanzo beans, drain and cover with water to cover by 3 inches. Soak beans for 4 to 6 hours. Drain in a colander and rinse thoroughly.
• Note: The key to this hummus recipe is to just soak the beans for the 4 to 6 hours the recipe calls for. If you soak them overnight they will absorb too much liquid and you will have very mushy beans and lots of water. If you don't have time to do a 4 to 6 hour soak, you can do a quick soak by bringing the beans and soaking water to a boil and boiling for 1 minute. Remove the beans and water from the heat and let stand for 30 minutes before draining and continuing with the recipe.
• In a large pot combine soaked beans, the 7 cups water and the baking soda. Bring to a boil, reduce heat and simmer until the beans are falling apart, about 1 hour. Stir any foam that comes to the surface back into the beans while they cook.
• Pour beans and any remaining cooking liquid into a large bowl and cool to room temperature in the refrigerator.
• Transfer beans and liquid to a food processor. Add the salt, garlic, tahini and lemon juice and process until smooth.
• If the mixture is too thick (it should be the consistency of thick cream), add water 1 tablespoon at a time until the hummus is smooth.

Steps:

• Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
• Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
• Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.