Quick Hummus Recipes
QUICK HUMMUS
John Torode's simple hummus can be blitzed and ready for dipping in 12 minutes. It's vegan, gluten-free and essential to any meze or veggie feast
Provided by John Torode
Categories Lunch, Side dish, Snack
Time 12m
Number Of Ingredients 8
Steps:
- Drain the can of chickpeas, keeping the water. Gently warm in a microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth - add a splash of chickpea water if it's looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts and sumac.
Nutrition Facts : Calories 416 calories, Fat 38 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
QUICK & EASY HUMMUS
Make and share this Quick & Easy Hummus recipe from Food.com.
Provided by mckeowbc
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Process garlic in a food processor until chopped.
- Add garbanzo beans, lemon juice, salt, pepper and process until smooth.
- Add olive oil slowly to food processor while running.
- Add hot sauce to taste.
Nutrition Facts : Calories 174.8, Fat 9.9, SaturatedFat 1.3, Sodium 517.6, Carbohydrate 18.6, Fiber 3.5, Sugar 0.3, Protein 3.9
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g
5-MINUTE HUMMUS
Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, "Israeli Soul," the two came up with this smart version, done in a fraction of the time of the original. It's just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal.
Provided by Krysten Chambrot
Categories dinner, easy, lunch, quick, snack, weekday, beans, dips and spreads, appetizer, side dish
Time 5m
Yield 4 generous cups
Number Of Ingredients 7
Steps:
- Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
Nutrition Facts : @context http, Calories 977, UnsaturatedFat 53 grams, Carbohydrate 74 grams, Fat 67 grams, Fiber 25 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 9 grams
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