SPICY HUMMUS: QUICK CHICKPEA SPREAD
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
- Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!
SPICY HUMMUS
Steps:
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
SPICED-UP HUMMUS
Chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus.
Provided by Martha Stewart
Categories Appetizers
Time 15m
Yield Makes 3 cups (1/3 cup per serving)
Number Of Ingredients 12
Steps:
- In a food processor, combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
- Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves, if desired.
Nutrition Facts : Calories 187 g, Fat 13 g, Fiber 4 g, Protein 5 g
SUPREMELY SPICY HUMMUS
I love to use this as a dip for pita bread.
Provided by Uncle Richard
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g
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- Add salt, lemon juice, cumin, paprika, and cayenne to taste. Maybe that grocery store hummus is not quite seasoned to your liking. It might just need a touch more of the flavor-boosters you’d normally use to season hummus (salt, lemon, spice)—start slowly and taste as you go.
- Mix in another tablespoons of tahini. And the same goes for tahini, which will make store-bought hummus creamier and more nutty with sesame. Just be sure to season with salt and lemon juice to offset its richness.
- Fold in Greek yogurt. Just a couple of tablespoons, folded in gradually, will make your hummus simultaneously lighter and creamier. Tangier, too.
- Stir in puréed or mashed roasted garlic. While you use your oven to make whatever you’re having for dinner, roast a head of garlic: Trim the stem side, drizzle it with olive oil, then wrap in foil and bake until completely soft.
- Add coarsely-mashed chickpeas. I don’t always want impossibly smooth hummus—so sue me! Mashed chickpeas (and bonus points if you warm them first in spiced oil, along the lines of Joan’s on Third’s Curried Chickpeas) provide much-needed texture and some straight-up garbanzo flavor.
- Toast za’atar and nuts in oil, then pour over top. Adding oil is good, adding spice is good, and adding both is great. Heat a couple tablespoons of olive oil in a small saucepan, then stir in za’atar (or any spices or spice blend you prefer) and let sizzle until fragrant, just a few minutes.
- Drizzle over herb oil. Make it with your favorite tender green herbs (or the basil that’s slowly losing its will to live), then pour it over your hummus, mixing it in as you scoop with vegetables or pita.
- or chile oil. For a mix-in that leans towards spicy rather than herbaceous, make a quickie chili oil: Heat olive oil in a small saucepan with chile flakes and your favorite aromatics (maybe that’s woody herbs, like thyme or rosemary), lemon peel, or more seeds and spices (coriander, cumin, mustard, sesame, nigella).
- Punch up with salt in many forms. My favorite forms: chopped olives (Castelvetrano or black Cerignola) and capers. It’s extra good if those capers are roasted so that they’re sizzled and crispy.
- Top with marinated or roasted cherry tomatoes. It’s summer, after all! Slice tomatoes, then dress them with olive oil and season with salt. Let stand for 10 minutes, then sprinkle in fresh herbs and spoon over hummus.
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