GARLICKY LEMONY HUMMUS
This is a bold, flavorful hummus with a bit of heat. The lemon juice and zest give a wonderful brightness that my children and grandchildren seem to love. The ingredients are usually available in my pantry, so I can make this at a moment's notice. This, of course, is to my taste, and I like lots of flavor, so a little goes a long way. I hope you enjoy!
Provided by karen n
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 18
Number Of Ingredients 11
Steps:
- Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
- With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.2 g, Fat 9.9 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 269.8 mg
LEMONY WHITE-BEAN HUMMUS
Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 6
Steps:
- Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
LEMON-GARLIC HUMMUS
You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. -Kris Capener, Ogden, Utah
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.
Nutrition Facts : Calories 324 calories, Fat 29g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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.
LEMONY DILL HUMMUS DIP
Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.
Provided by Food Network Kitchen
Categories appetizer
Time 9h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
- The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
- Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
- Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.
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