Smoothhummous Recipes

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

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:

• Pour 1 can of chickpeas with its liquid into a Vitamix® blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
• Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender.
• Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
• Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

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.