Warm Hummus Recipes
WARM HUMMUS
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.
Provided by Martha Rose Shulman
Categories appetizer
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.
- Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
- Bake for 10 to 15 minutes and serve hot with pita bread.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 4 grams
WARM HUMMUS
Provided by Florence Fabricant
Categories easy, condiments, appetizer
Time 50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth. Transfer mixture to shallow casserole, preferably earthenware.
- Heat butter in small skillet. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 4 grams, TransFat 0 grams
HUMMUS
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Provided by Ina Garten
Categories appetizer
Time 10m
Yield about 2 3/4 cups
Number Of Ingredients 7
Steps:
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
HOT FOR HUMMUS
This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Spreads
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chickpeas and lemon juice in a food processor and process until smooth.
- Add the tahini, harissa, garlic, parsley, and salt.
- Drizzle water in while processing until the desired consistency is achieved.
- Process until smooth and well blended.
- Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 145, Fat 5.6, SaturatedFat 0.8, Sodium 413.7, Carbohydrate 19.7, Fiber 4.1, Sugar 0.2, Protein 5.4
HUMMUS
This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium
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THIS HUMMUS RECIPE IS MADE WITH BUTTER AND SERVED …
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- Falafel. Falafel is an excellent food to pair with hummus as they’re both made with chickpeas! Add chickpeas, fresh herbs, garlic, onion, and spices to a food processor and pulse a little bit at a time until the mixture is finely ground.
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All you need is a shallow clay or another oven-proof bowl. Simply prepare the hummus as directed, put it in an oven-proof serving bowl and bake it in the oven until heated through. Garnish the top with some crumbled Turkish pastırma , dried beef, crumbled bacon or jerky that's been crisped up in a small frying pan.
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Warm Hummus with Ground Lamb and Pomegranate Last Updated: Dec 2, 2021 This easy Lebanese appetizer recipe is made with creamy hummus topped with ground lamb cooked in cinnamon then topped with tart pomegranate seeds. Hummus is one of my favorite appetizers for hosting friends and family during the busy holiday season.
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Celery and hummus. Sugar snap peas. Thinly sliced, baked sweet potato. Cauliflower. Sliced Radishes. Asparagus. Jicama. Sweet and salty make some of the best flavor combinations - popcorn, salted caramel, the list goes on. It might be a bit surprising, but one of the best things to dip in hummus is fruit.
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1. Drain canned chickpeas, rinse under cold water, and place them in a bowl. Cover with boiling water and let them sit for 5-7 mins (this will make the hummus creamier). 2. Drain chickpeas again and add them to a food processor or blender along with the tahini, lemon juice, peeled garlic cloves, olive oil, and spices.
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1. For a slightly Southwestern spin on hummus, swap in black beans for the traditional chickpeas. It's just as fiber-rich and filling, but with a taste that pairs well with tortilla chips and crisp bell peppers. Casey Barber Headshot. By Casey Barber. 3-Ingredient jazzed up hummus.
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This is the key to making the creamiest hummus. Prep the chickpeas. Drain and rinse the chickpeas. Using your hands, pop the skins off of each chickpea and discard the skins. Blend. Place the chickpeas in a food processor and pulse until you have a paste. Add in the tahini, lemon juice, garlic, and salt, continue to blitz the mixture.
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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 …
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HUMMUS - WIKIPEDIA
Hummus msabbaha/mashawsha is a mixture of hummus paste, warm chickpeas, and tahini. Hummus is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices. In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in ...
From en.wikipedia.org
From en.wikipedia.org
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