Hummus Grammas Moms Recipes
HUMMUS (GRAMMA'S MOM'S RECIPE)
This is the recipe that my Lebanese grandmother made. Thanks to modern conveniences like food processors, and canned garbanzos, its much quicker for me to make than it was for HER mother! Great with my Green Beans with Lamb!
Provided by Lightly Toasted
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain one can of garbanzo beans.
- Drain about 1/2 the juice from the other.
- Place in food processor, along with remaining ingredients.
- Process until smooth.
- Spread on a platter, making a small indentation in the center, and drizzle the indentation with olive oil.
- Sprinkle with parsley (fresh is best) Cut pita bread into wedges, and toast.
- Arrange pita wedges around edges of platter.
Nutrition Facts : Calories 205.6, Fat 5.1, SaturatedFat 0.7, Sodium 425.9, Carbohydrate 33.6, Fiber 6.5, Sugar 0.2, Protein 7.5
HUMMUS
his hummus recipe is silky smooth, divinely creamy yet somehow light and fluffy. It's nutty, tangy, bright, garlicky, mega fresh and SO flavorful, plus it's healthy, vegan and loaded with protein! I honestly think it's the best hummus recipe out there due to a few simple tips and tricks to create the smoothest, creamiest hummus. Plus, it's super simple. All you need is a can of chickpeas, some tahini, olive oil, lemon juice, garlic and a food processor. I've also included 5 other hummus recipe variations - because one hummus recipe is never enough. Enjoy your homemade hummus with pitas, crunchy veggies or slather it on sandwiches or wraps. Now, get ready for the best, utterly creamy hummus of your life!
Provided by Jen
Categories Appetizer
Time 30m
Number Of Ingredients 10
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.
MY MAMA'S HUMMOUS
Pronounced Choo-moose, and not hum-miss! This is the easiest, yummiest hummous you will try outside the Middle East.
Provided by Miraklegirl
Categories Spreads
Time 3m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Food process all and garnish with any of the above.
Nutrition Facts : Calories 656.1, Fat 52, SaturatedFat 7.2, Sodium 1007.8, Carbohydrate 39.9, Fiber 8.8, Sugar 0.4, Protein 12.2
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Estimated Reading Time 4 mins
- Place the garlic and chickpeas in the food processor and pulse a few times. Add the tahini, sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree and with the motor running add about 1/3 cup of the water. Allow the mixture to process for about two minutes (see recipe intro), adding more water if you’d like a thinner consistency.
- Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.
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- Place the lemon juice and garlic in the bowl of a food processor. Puree, then let the mixture sit for 5-10 minutes. This will neutralize the harsh flavor of the raw garlic.
- Place the chickpeas, tahini, olive oil, salt, cumin and water in the food processor along with the lemon juice mixture. Puree until smooth. Add more water as needed, 1 teaspoon at a time, until the hummus reaches your desired consistency.
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- Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
- If desired, make the garnish: toast the pinenuts in a dry skillet for a few minutes, stirring frequently, until golden brown (or bake in a single layer on a rimmed baking sheet for 6 to 8 minutes at 350F).
- Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)
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- Kale Pesto Penne with Roasted Tomatoes. Our first pick is this delicious penne (who doesn’t love Italian food? They really know what they’re doing when it comes to flavor combinations).
- Crunchy + Creamy Green Beans. This recipe is super simple, and makes a great side dish. Green bean dishes can get a bit boring (we all love green bean casserole – but sometimes you want to switch it up a bit).
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- Vegan Queso Nachos. Nachos make a great snack, but they also can make a great meal, which is why they’re included in our top 10 recipes using hummus. This recipe uses our Red Pepper flavor.
- Dark Chocolate Snickerdoodle Ice Cream Cake. Cake made with hummus? You bet! Humus makes a great base for cakes and other baked goods. And, when you use our chocolate dip, it adds another dimension of flavor.
- Jalapeno Cilantro Black Bean Street Tacos. Who doesn’t love a punchy, colorful taco? This inventive recipe uses our Jalapeno Cilantro Hummus for a great kick of flavor.
- Dark Chocolate Coconut Galaxy Donuts. Donut made with humus may sound odd, but trust us: These donuts are addictive. Made with our unique Dark Chocolate Coconut flavor, you’ll want to eat the dip before you even add it to the donut batter.
- Thai Curry Yogurt-Marinated Chicken Skewers. Humus makes a great marinade for meat. This recipe uses our Thai Coconut Curry flavor, which lends a tasty exotic flavor to the grilled skewers.
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