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.
BASIC HUMMUS
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.
Provided by TAZF18
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
- Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 5.6 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 70 mg
GENESEO HUMMUS
Yes, that says 10 POUNDS of Chick Peas--before I left college, I had to "borrow" this recipe from my favorite cafe, hence the industrial sized proportions. I think a #10 can is 10lbs, so scale the recipe down to your amount--I always cut everything in 1/3, and it still makes a lot!
Provided by karen2
Categories Spreads
Time 30m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- Drain Chick Peas, and Mash with Potato Masher!
- Mix all other ingredients together.
- Pour mixed ingredients into Chick Peas, mash further.
- Hints--you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too.
- I like mine chunky, like they had it at the cafe, but most people blend theirs.
- I also use extra lemon juice, and substitute chopped parsley for the scallion.
- Other tangy add-ins--the juice from a jar of pickles gives a kick, as does hot sauce.
- Serve with pita wedges, nachos, or in a"Hummanitarian" sandwich with lettuce, tomato, and sprouts.
- (50 servings is a guess, I never tried the whole 10 lbs).
Nutrition Facts : Calories 171.8, Fat 7.2, SaturatedFat 1, Sodium 274.9, Carbohydrate 22.7, Fiber 4.5, Sugar 0.2, Protein 5.3
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- To the food processor, add CHICKPEAS, TAHINI, LEMON ZEST, LEMON JUICE, OLIVE OIL, GARLIC, PAPRIKA, CUMIN, and SALT.If using canned chickpeas, drain and rinse first.If using dried chickpeas, see How to cook chickpeas from scratch in the Instant Pot
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- Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
- Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
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