Hummus To Die For Recipes

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Steps:

• Pick over the chickpeas and discard any misshapen chickpeas and stones.
• Rinse the chickpeas and drain.
• Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
• Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
• Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
• Remove from the heat and drain, reserving the cooking liquid.
• In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
• Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
• Taste and add more lemon juice and salt, if needed.
• Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle with the remaining 1 Tbs.olive oil.
• Sprinkle with the parsley and paprika.
• Garnish with the lemon wedges and olives and serve.

Steps:

• Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

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.