Hummus Already Prepared Canned By Sy Recipes

BEST HUMMUS

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.

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.

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.

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.

HUMMUS

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.

EASY CANNED CHICKPEA HUMMUS

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

SIMPLE HOUMOUS

Steps:

• Drain and tip the chickpeas into a food processor.
• Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
• Season with a pinch of sea salt, then pop the lid on and blitz.
• Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
• Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
• Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

HUMMUS, ALREADY PREPARED (CANNED) BY SY

Steps:

• In a bowl blend the Hummas with the garlic, olive oil, tahini paste, lemon juice, cumin; vary the olive oil, tahini paste and lemon juice to make sure that it does not become to thin.
• You want a nice thick consistency to the Hummas.
• Place on a large round plate and using the back of a spoon to create a"circular swirl like form" around the sides.
• Sprinkle with a little chili/tobasco sauce and garnish with sun-dried tomatoes.
• Serve with pita bread (warm in microwave), pickled garlic cucumbers/olives (Israeli/Arabic variety).
• OPTION- SINGLE HUMMUS PLATE, ALREADY PREPARED (canned).
• Using the above recipe, place a single serving of hummus on a small round plate (add more tahini to taste).
• Using the back of a spoon to create a"circular swirl like form" around the sides and a"well" in the center.
• Sprinkle with hot chili sauce (Substitution- Tobasco Brand/Texas Pete Hot Sauce) In the"well" put some chopped onions, greens, fresh tomato, etc.
• Garnish with parsley.
• Serve on a side dish: pita bread (warm in a microwave), pickled garlic cucumbers and olives (Israeli/Arabic variety).
• .
• NOTE: Try Pita Snacks#35658 (http://www. recipezaar. com/35658).

HUMMUS

Steps:

• Place the chickpeas in a medium saucepan; sprinkle with baking soda. Fill the pot so the chickpeas are covered by several inches of water. Bring to a boil then reduce to a simmer until the chickpeas are practically mushy and the skins are popping off; about 15-20 minutes.
• Once cooked, rinse and drain the chickpeas in a fine mesh strainer. Pick out the skins that have popped off as best you can, but don't worry if you can't get all of them.
• Add all the ingredients to your food processor EXCEPT chickpeas and ice cubes and puree for 2 minutes.
• Add cooked/drained chickpeas and 2 ice cubes to the food processor and process for 4 minutes - no less! Add additional water, one tablespoon at a time, if needed, to reach desired consistency.
• Season with additional salt and lemon juice to taste. Serve hummus with a drizzle of extra virgin olive oil and dash of paprika or sumac.