Recipes For Hummus Food

HUMMUS

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.

HUMMUS

Steps:

• In a bowl, soak the dried beans in 6 cups water overnight.
• Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge.
• Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots.

CLASSIC HUMMUS

Steps:

• Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
• To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
• Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

THE BEST HUMMUS

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.

HUMMUS

Steps:

• Drain beans and reserve the liquid when you do so.
• Blend beans, along with the other ingredients and 1/4 cup of the liquid.
• Process until the mixture is smooth.
• Add liquid until the desired consistency is reached.
• Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.

HUMMUS

Steps:

• Food processor: process garlic, add remaining ingredients and pulse to desired consistency (thin with juice from can if needed).
• Put hummus in a bowl, sprinkle with a drizzle of olive oil and smoked paprika.

HUMMUS

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.

HUMMUS

Steps:

• In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed.
• Add the garbanzo beans and pulse the machine to chop them coarsely.
• With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed.
• Stop the processor and add the salt, cumin, coriander and cayenne. Puree for a minute or so. Serve with pita bread at room temperature or chilled.

BEST HUMMUS

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

HUMMUS WITHOUT A FOOD PROCESSOR

Steps:

• Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

HUMMUS

Steps:

• In a food processor, combine lemon juice, garlic, cumin and about a quarter of the chickpeas, blend till smooth.
• Add the remaining chickpeas, blend, add sesame oil and olive oil, blend, and add salt and pepper to taste. You might have to blend in batches depending on the size of your food processor - just divide ingredients by amount of batches.
• Blend till smooth and creamy - my olive oil amount is approximate so add more or less for desired consistency.
• Scrape into a serving bowl, sprinkle with cayenne and cilantro or parsley, and Kalamata olives if desired (not necessary, but they go killer with hummus).

GARLIC HUMMUS

Steps:

• Combine all but the last 2 ingredients in a food processor until smooth.
• Stir in the tahini and garlic.
• Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!

HUMMUS

Steps:

• 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

REAL HUMMUS

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.