BEST HUMMUS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
More about "best hummus recipes"
AUTHENTIC LEBANESE HUMMUS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 378Category AppetizerCuisine MediterraneanTotal Time 20 mins
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
HUMMUS (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (5)Category AppetizersServings 3Total Time 1 hr 30 mins
- Place the chickpeas in a large bowl. Cover with the water. Let soak for 12 hours or overnight at room temperature. Rinse and drain.
- In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas. In a pot, bring the chickpeas, 12 cups (3 litres) of the water and the baking soda to a boil. Skim the surface. Reduce the heat and simmer for 25 minutes. If desired, set aside 10 chickpeas as a garnish for the hummus. Cook for another 15 minutes. Add the garlic and continue to cook for 10 minutes. Drain and let cool on a baking sheet. Remove any skins that have detached themselves from the chickpeas, as well as from the 10 reserved chickpeas.
- Place the hummus in a serving bowl or shallow dish, making a decorative swirl with a spoon. Pour the olive oil into the grooves of the swirl. Garnish with the parsley, cumin and sesame seeds, sumac and reserved chickpeas. Season with pepper.
THE BEST HUMMUS I HAVE EVER HAD! | THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (2)Total Time 10 minsCategory Appetizer, Side Dish, SnackCalories 151 per serving
- In a food processor combine olive oil and tahini and pulse until smooth. Add in chickpeas, lemon juice, garlic, water, and salt. Pulse until smooth.
BEST HUMMUS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (43)Total Time 5 minsCategory Appetizer, Snack
- In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
- Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.
THE BEST BASIC HOUMOUS RECIPE | FEATURES | JAMIE OLIVER
From jamieoliver.com
Estimated Reading Time 3 mins
EASY HUMMUS (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
Category AppetizerCalories 190 per serving
BEST HUMMUS RECIPES - THE ENDLESS MEAL®
From theendlessmeal.com
Estimated Reading Time 2 mins
THE 9 BEST HUMMUS RECIPES (AND HOMEMADE EZEKIEL …
From damyhealth.com
20 CREAMY, DREAMY HUMMUS RECIPES - BON APPéTIT …
From bonappetit.com
Author Bon AppétitPublished 2016-05-23
- Beet-Pickled Egg and Garlic Hummus. Beets lend their deep red color to hard-boiled eggs and exactly the right texture to hummus with two (two!) types of garlic.
- Sweet and Tangy Hummus. Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor. View Recipe.
- Boiled Peanut Hummus. Boiled peanuts, meet hummus. Hummus, meet boiled peanuts. Our work here is done. View Recipe.
- Black-Eyed Pea Hummus. Black-eyed peas and garlic bring a surprising and comforting depth of flavor to already-awesome hummus. View Recipe.
- Diana's Hummus. Designer Alex Tatusian mother ran a short-lived hummus business, and this is the recipe he still swears by. View Story.
- Israeli-Style Hummus. Intentionally overcooking the chickpeas then whipping the mixture is key to Dizengoff's velvety hummus. View Recipe.
- Beet and Ricotta Hummus. This bright pink and super creamy hummus is a party showstopper. View Recipe.
- Hummus with Roasted Bell Peppers. You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. View Recipe.
- Herby Avocado Hummus. Creamy avocado hummus, where have you been all our lives? View Recipe.
- Hummus with Sugar Snap Peas and Basil. Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.
BEST HUMMUS RECIPE | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
5/5 (2)Calories 240 per servingCategory Appetizer
- Pulse until smooth. Depending on the firmness of the beans/your food processor – you may need to add 1-2 tablespoons of water.
- *Important note: If you're using canned beans with salt, you may want to cut back on the salt in the recipe. You can always make it without added salt, taste it, and then add more to your taste.
THE SECRET TO THE BEST HUMMUS EVER | BON APPéTIT
From bonappetit.com
Author Amiel StanekEstimated Reading Time 3 mins
15 BEST HOMEMADE HUMMUS RECIPE IDEAS | HOW TO MAKE …
From foodnetwork.com
Author By
BEST HUMMUS RECIPE (EASY & HOMEMADE) - BIANCA ZAPATKA ...
From biancazapatka.com
Cuisine Middle EasternCategory Appetizer, Basics, Dip, Side DishServings 4Calories 151 per serving
BEST HUMMUS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine TurkishTotal Time 20 minsCategory VeganCalories 273 per serving
HUMMUS RECIPES | ALLRECIPES
From allrecipes.com
TOP 11 BEST SAUCE RECIPES - STONESOUP
From thestonesoup.com
BEST HUMMUS RECIPE
From bestcookingguide.com
COOKBOOK SHOWDOWN: HUMMUS
From bookriot.com
HUMMUS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love