Hummus With Variations Recipes

HOW TO MAKE SUPER CREAMY HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

GREEK HUMMUS WITH 5 VARIATIONS

Steps:

• In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
• Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
• VARIATIONS:.
• HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.
• CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
• BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
• SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.
• ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
• Canadian Living Cooks Step by Step Daphna Rabinovitch.

EASY PEASY HUMMUS WITH FLAVOR VARIATIONS

Steps:

• Drain chick peas, reserve 1/4 cup liquid.
• Add all listed ingredients to a food processor or blender.
• If using a food processor, pulse a few times then stream in reserved liquid to desired consistency. If using a blender add liquid to ingredients before blending.
• Process until smooth, I like to run it 3-4 min for ultra smooth consistency.
• Flavor as desired right in the blender! You can blend with pesto, roasted red peppers, chipotle tabasco or even avocado or guacamole. Drizzle with pine nuts, olive oil, parsley or cilantro for a beautiful mediterranean style presentation.

YUMMY HUMMUS WITH VARIATIONS

Steps:

• 1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.)
• 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil.
• Hummus Variations:.
• -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus.
• -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients.
• -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus.
• -Other Beans Hummus: Substitute white kidney beans for the chickpeas.