Herb Hummus Recipes
GARLIC AND HERB HUMMUS RECIPE BY TASTY
Here's what you need: garbanzo beans, garlic, tahini, lemon, olive oil, salt, pine nut, fresh parsley, water, pita chip
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil the garbanzo beans until the skins come off. Remove the skins, drain.
- Combine all ingredients in a food processor.
- Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
- Add more lemon or tahini if needed.
- Garnish with pine nuts and more oil!
- Eat with fresh vegetables or pita chips.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 21 grams, Fat 8 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams
HERB HUMMUS
Perfect for dipping and ready in only 10 minutes, our homemade hummus is a delicious blend of fresh herbs and garbanzo beans.
Provided by Sarah Caron
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In food processor, combine all ingredients; process until smooth. Serve with fresh veggies, crackers or whatever you like.
Nutrition Facts : ServingSize 1 Serving
SPRING HERB HUMMUS VEGETABLE GARDEN
Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.
Provided by Ashley Baron Rodriguez
Categories Appetizers and Snacks Snacks Kids Healthy
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
- Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.1 g, Fat 12 g, Fiber 11.1 g, Protein 11.5 g, SaturatedFat 1.7 g, Sodium 548.6 mg, Sugar 3.2 g
GREEN HERB HUMMUS
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
- Serve with dippers.
HOMEMADE HUMMUS WITH HERBS
It's worth making hummus from scratch! If you're bored with the basic flavor of hummus, jazz it up easily with this recipe. Learn how to make delicious, creamy homemade hummus, seasoned with fresh basil, cilantro and cumin.
Provided by Karen Tedesco
Categories Appetizers and Snacks
Time 1h40m
Number Of Ingredients 12
Steps:
- Soak chickpeas in cold water 4 hours or overnight. Put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30-90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
- Measure out 2 cups (save some of the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1½ teaspoons salt.
- Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
- To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika, drizzle with olive oil, and top with some chickpeas and a few herb sprigs.
Nutrition Facts : Calories 418 kcal, Carbohydrate 26 g, Protein 12 g, Fat 32 g, SaturatedFat 4 g, Sodium 20 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
HUMMUS WITH HERBS
Provided by Dr. Becky Fitness
Number Of Ingredients 11
Steps:
- Blend all ingredients in a high-powered blender or food processor until smooth.
- Serve with celery sticks or other vegetables.
HERBED HUMMUS
Jazz up store-bought hummus with a combination of fresh herbs that add bright flavor and color to this dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute.
Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 5 g
More about "herb hummus recipes"
GARLIC AND HERB HUMMUS - DR. MARK HYMAN
From drhyman.com
Servings 4Total Time 40 minsEstimated Reading Time 30 secs
- Peel the garlic and rub with olive oil. Wrap garlic cloves in foil and place in the warm oven for 20–25 minutes or until garlic is soft and slightly roasted. Remove from oven and cool.
- In the food processor, add all ingredients and spices. Puree the mixture into a fine paste, no chunks. Remove from processor and turn into a small bowl.
GARLIC HUMMUS RECIPE {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
4.7/5 (7)Total Time 7 minsCategory AppetizerCalories 76 per serving
- Add all ingredients to a powerful blender in exact order as listed above: water, tahini, olive oil, lemon juice, garlic, salt, pepper and chickpeas.
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds or za'atar.
- Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas and grape tomatoes.
HERBY AVOCADO HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Estimated Reading Time 50 secsServings 2.25
- Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
- Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.
TAHINI AND CHICKPEA HUMMUS | HERB
From herb.co
Category Dips + SaucesTotal Time 20 mins
- In the bowl of a food processor fitted with a metal blade, pulse the water, garlic, tahini, and lemon juice to a smooth paste.
- Add half of the chickpeas and pulse to combine. Scrape down the sides of the bowl before adding the remaining chickpeas.
- With the machine running, add the cannaoil in a steady stream through the feed tube. Blend until the hummus reaches your desired consistency.
GREEN GODDESS HUMMUS RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (33)Total Time 8 minsCategory AppetizerCalories 142 per serving
- Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
- Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
- If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
CANNABIS HUMMUS | HERB
From herb.co
Category Dips + SaucesTotal Time 10 mins
- Add chickpeas, garlic, Canna Oil, cumin and water. Blend for 1 minute until smooth. Add more water if needed to reach desired consistency.
BASIL HUMMUS RECIPE WITH HERBS GREEN GODDESS HUMMUS | BEST ...
From bestrecipebox.com
Ratings 2Category Appetizer, Dips, VegetablesCuisine Dips, Mediterranean, PartyTotal Time 15 mins
- In blender combine all ingredients. Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon of water or oil at a time to make the hummus creamy and smooth.Tip: It's helpful to use a rubber spatula to scrape down the sides of the blender when the hummus mixture sticks to the blender sides. That way, all the hummus is blended together at the same time for even texture.
- Taste the hummus and add additional salt and pepper if necessary. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.
HERB HUMMUS - THE PERFECT RECIPE - A COMMUNAL TABLE
From acommunaltable.com
5/5 (5)Total Time 15 minsCategory AppetizerCalories 1722 per serving
THANKSGIVING HERB HUMMUS - SUNWARRIOR
From sunwarrior.com
4/5 (1)Category HummusCuisine HummusEstimated Reading Time 2 mins
- Let’s first deal with our seasonal herbs. Since this is hummus, we want our non-parsley herbs pulverized if dry or fresh. Separate your sage, rosemary, and thyme leaves only into 3 bowls. You will not need that much rosemary. One at a time, remove the leaves from the stems and put them into your food processor with the S blade to make sure they are pulverized and return each pulverized herb to its respective bowl. We have to really be careful with the rosemary and sage!
- Cook and drain the beans. Then add the cooked beans to your food processor with an S blade to blend. Leave your blended hummus base in the processor.
- Everyone likes different herbs and some are stronger than others. The rosemary and sage can really be overpowering. LESS IS MORE!
LAMB HUMMUS (KAWARMA) + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 3Total Time 25 minsCategory AppetizersCalories 416 per serving
- Mix all of the Lamb Mixture ingredients in a bowl thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
- In a small pan lightly dry toast the pine nuts until golden brown and season with kosher salt. Set aside.
- Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the lamb meat mixture and brown, breaking up into small bits until cooked through, several minutes.
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