Garlic And Herb Hummus Recipe By Tasty

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
• Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

Steps:

• Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
• Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
• Enjoy!

Steps:

• Boil the garbanzo beans until the skins come off. Remove the skins, drain.
• Combine all ingredients in a food processor.
• Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
• Add more lemon or tahini if needed.
• Garnish with pine nuts and more oil!
• Eat with fresh vegetables or pita chips.
• Enjoy!

Steps:

• Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
• Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
• Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
• Serve at room temperature with crudites, warm pita or crackers.
• Optional: Sprinkle with chopped parsley or paprika before serving.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.