Best Hummus Recipes

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BEST HUMMUS



Best Hummus image

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Provided by Cookie and Kate

Categories     Dip

Time 40m

Number Of Ingredients 10

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you're using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps:

  • Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  • Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg

BEST HUMMUS



Best Hummus image

Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1-1/2 cups

Number Of Ingredients 10

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon baking soda
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup tahini
2 tablespoons extra virgin olive oil
1/4 cup cold water
Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac

Steps:

  • Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Nutrition Facts : Calories 250 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 361mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 5g fiber), Protein 7g protein.

HUMMUS



Hummus image

This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.

Provided by Jennifer Segal

Categories     Appetizers

Time 20m

Yield About 3 cups

Number Of Ingredients 10

2 (15½ oz.) cans chickpeas
¼ cup freshly squeezed lemon juice, from 2 lemons
¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
2 cloves garlic, roughly chopped
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly chopped parsley, for serving (optional)
Paprika, for serving (optional)

Steps:

  • Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
  • In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
  • Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
  • Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg

THE BEST HUMMUS



The Best Hummus image

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving

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



Hummus image

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Provided by Nagi

Categories     Dip

Time 5m

Number Of Ingredients 8

400g / 14 oz canned chickpeas (1 can) (, drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1))
1/4 cup liquid from the canned chickpeas
1 medium garlic clove (, minced)
1/4 cup fresh lemon juice
1/2 cup tahini, hulled ((sesame paste), mixed well before using (Note 2))
1/3 cup extra virgin olive oil
Salt and pepper
Pinch of paprika, more olive oil and reserved chickpeas

Steps:

  • Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
  • Reserve for garnish: Reserve 10 or so chickpeas for garnish.
  • Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
  • Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
  • Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
  • Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
  • Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Nutrition Facts : ServingSize 74 g, Calories 186 kcal

WORLD'S BEST HUMMUS



World's Best Hummus image

Make and share this World's Best Hummus recipe from Food.com.

Provided by King Lu

Categories     Beans

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 (19 ounce) can chickpeas, reserve water
1 clove garlic, sliced
1/2 large lemon, juice of
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon cumin
3 tablespoons tahini, sauce found at middle eastern stores (Sesame Seed Sauce)
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, finely chopped
good quality pita bread

Steps:

  • In a Blender (NOT a Food Processor).
  • Add chick peas, garlic, lemon juice, salt, cayenne, cumin, and 1/2 quantity of chickpea water, blend.
  • You will probably have to stir manually a couple of times (when the blender is off!).
  • Add Tahini and blend again, when finished the Hummus should be able to just start to slide out of the blender on its own.
  • If too thick add a little more chickpea water.
  • Pour into a shallow bowl, drizzle with Olive Oil, and sprinkle parsley on top.
  • Cut up Pita Bread into bite size pieces, serve with Hummus.
  • Enjoy.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS



Easy Hummus Recipe: How to Make Hummus image

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.

Provided by Suzy Karadsheh

Categories     Appetizers

Time 20m

Number Of Ingredients 9

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

Steps:

  • Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
  • While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
  • Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg

BEST HUMMUS



Best Hummus image

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Provided by Reman9981

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 32

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

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.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg

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