Thebesthummus Recipes
THE BEST HUMMUS
I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.
Provided by Chris from Kansas
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic in the bowl of a food processor.
- Add 2 tblsp.
- reserved liquid and remaining ingredients.
- Process until smooth, adding additional reserved liquid as needed to reach desired consistency.
Nutrition Facts : Calories 87.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.3, Sodium 309.5, Carbohydrate 13.7, Fiber 2.7, Sugar 0.1, Protein 3.4
THE BEST HUMMUS
adapted from Joy of Cooking. I recommend stonehouse farm olive oil (http://www.stonehouseoliveoil.com) -- it makes all the difference.
Provided by anne 2
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine chickpeas, lemon juice, garlic and tahini in blender or food processor and blend until smooth. Add water as necessary (I like mine thick and fluffy, so I minimize the water).
- If not serving immediately, add paprika. Add olive oil through feeding tube while running food processor (or add to blender and blend). If serving immediately, put hummus in serving bowl with olive oil and paprika on top.
- For even better hummus, cook 3/4 cup of chickpeas instead of using canned, and use some cooking liquid instead of the water.
Nutrition Facts : Calories 226.5, Fat 10, SaturatedFat 1.4, Sodium 326.7, Carbohydrate 28.8, Fiber 5.8, Sugar 0.4, Protein 7.4
THE BEST HUMMUS
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
- Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
- Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
- Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
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